Soy-Free Sweet and Sour Fish
Transform your dinner table with this vibrant and flavorful Soy-Free Sweet and Sour Fish recipe, tailored for those seeking a soy-free alternative to the classic dish! Perfectly crispy white fish fillets are coated in a seasoned cornstarch mixture, then fried to golden perfection. The homemade sweet and tangy sauce combines pineapple juice, apple cider vinegar, honey, and ketchup for an irresistibly balanced flavor profile, complemented by crisp bell peppers, onions, and juicy pineapple chunks. This dish is easy to prepare and ready in under an hour, making it an ideal weeknight meal or a showstopping dinner centerpiece. Serve it with steamed rice for a burst of tropical-inspired goodness in every bite—no soy, all satisfaction!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or haddock)
- 1 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1.5 cups vegetable oil (for frying)
- 0.5 cup pineapple juice
- 0.25 cup apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons ketchup
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 1 cup pineapple chunks (canned or fresh)
- 0.25 cup water
- 1 tablespoon cornstarch (for sauce thickening)
- 1 tablespoon water (for cornstarch slurry)
Instructions
Pat dry the fish fillets with paper towels. Cut them into bite-sized chunks if desired.
In a bowl, combine 1 cup of cornstarch, salt, black pepper, and garlic powder. Dredge the fish pieces in the mixture, ensuring they are evenly coated.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the coated fish in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
In a medium saucepan over medium heat, combine the pineapple juice, apple cider vinegar, honey, and ketchup. Stir well to mix and bring to a gentle simmer.
Add the diced red bell pepper, green bell pepper, onion, and pineapple chunks to the sauce. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for another 2-3 minutes until the sauce thickens to a desirable consistency.
Transfer the fried fish to a serving plate and pour the sweet and sour sauce over the top, or toss the fish gently in the sauce to coat evenly.
Serve immediately with steamed rice or your choice of side.
Nutrition Facts
Calories |
4450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.6 g | 465% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 109.1 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
