Sweet and Sour Fish Fillet
Treat your taste buds to an irresistible fusion of flavors with this Sweet and Sour Fish Fillet recipe! Golden, crispy white fish fillets are coated in a light, airy batter and fried to perfection before being smothered in a vibrant sweet and tangy sauce. This flavor-packed dish features sautéed bell peppers, juicy pineapple chunks, and a rich sauce made with pineapple juice, ketchup, rice vinegar, soy sauce, and brown sugar, expertly thickened to a silky texture. Ready in just 40 minutes, this restaurant-worthy meal is perfect for weeknight indulgence or serving with steamed rice when you want something bold and satisfying. A delicious choice for seafood lovers and fans of sweet and sour cuisine!
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Recipe Information
Ingredients
- 500 grams white fish fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams all-purpose flour
- 60 grams cornstarch
- 150 milliliters water
- 500 milliliters vegetable oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 200 grams pineapple chunks
- 120 milliliters pineapple juice
- 60 grams ketchup
- 60 milliliters rice vinegar
- 30 milliliters soy sauce
- 50 grams brown sugar
- 1 serving cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Instructions
Season the fish fillets with salt and black pepper on both sides.
In a bowl, combine the all-purpose flour and cornstarch. Gradually add water while stirring until a smooth batter forms.
Heat the vegetable oil in a deep pan over medium-high heat.
Dip the seasoned fish fillets into the batter, allowing the excess to drip off. Carefully place the fillets into the hot oil and fry each side for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Chop the red and green bell peppers into bite-sized pieces.
In a separate pan, add a tablespoon of vegetable oil and sauté the bell peppers for 2-3 minutes until they are crisp-tender.
Add the pineapple chunks to the pan with bell peppers and sauté for another minute.
In a small bowl, mix together the pineapple juice, ketchup, rice vinegar, soy sauce, and brown sugar until well combined.
Pour the sauce mixture into the pan with the vegetables and pineapple. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
Add the fried fish to the pan and gently toss to coat the fillets with the sweet and sour sauce.
Serve hot over steamed rice or as desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 71.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 26.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 667 mg | 14% | |
*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.
