Sugar-Free Sweet and Sour Fish Fillet
Indulge in the vibrant flavors of this Sugar-Free Sweet and Sour Fish Fillet, a healthier twist on a classic dish that's bursting with color and zest. Perfect for those seeking a guilt-free alternative, this recipe swaps out added sugar for the natural sweetness of unsweetened pineapple juice, paired beautifully with tangy rice vinegar and savory tomato paste. Tender white fish fillets are lightly coated in cornstarch and shallow-fried to golden perfection, then draped with a luscious sweet-and-sour vegetable sauce featuring crisp bell peppers, crunchy carrots, and aromatic garlic and ginger. Ready in just 35 minutes, this dish is ideal for busy weeknights and pairs effortlessly with steamed rice or can be enjoyed solo as a flavorful centerpiece. Garnished with fresh green onions, this sugar-free sensation offers a nutritious and delicious dine-in experience that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or snapper)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup cornstarch
- 0.5 cup neutral cooking oil (for frying)
- 0.5 cup pineapple juice (unsweetened)
- 3 tablespoons rice vinegar
- 2 tablespoons tomato paste
- 1 teaspoon soy sauce (low sodium, optional)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, julienned
- 0.25 cup water
- 1 teaspoon cornstarch (for sauce thickening)
- 2 stalks green onions, chopped (optional garnish)
Instructions
Pat the fish fillets dry with a paper towel. Season both sides with salt and black pepper.
Dredge the fish fillets in cornstarch, ensuring they are evenly coated. Shake off any excess.
Heat the neutral cooking oil in a large frying pan over medium heat. Shallow-fry the fish fillets until they are golden and crispy, about 3-4 minutes per side. Remove the fillets and place on a plate lined with paper towels to drain excess oil.
In a small bowl, mix together the pineapple juice, rice vinegar, tomato paste, soy sauce (if using), and water. Set aside.
In a separate skillet or wok, heat a small amount of oil over medium heat. Sauté the minced garlic and ginger until fragrant, about 1 minute.
Add the diced red and green bell peppers and julienned carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes, keeping them crisp-tender.
Pour the prepared sauce into the skillet with the vegetables and bring to a simmer.
In a small bowl, mix 1 teaspoon of cornstarch with a tablespoon of water to create a slurry. Gradually stir the slurry into the simmering sauce, continuing to cook until the sauce thickens slightly, about 1-2 minutes.
Arrange the fried fish fillets on a serving plate and pour the sweet and sour vegetable sauce over the top.
Garnish with chopped green onions, if desired. Serve immediately with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 28.0 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2468 mg | 53% | |
*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.
