Sweet Sour Fish
Delight your taste buds with this vibrant and flavorful Sweet Sour Fish recipe, a perfect blend of crispy fried white fish fillets and a tangy-sweet sauce bursting with fresh pineapple and colorful bell peppers. This dish combines a satisfying crunch with the bold flavors of ketchup, vinegar, and soy sauce, balanced by the natural sweetness of sugar and juicy pineapple chunks. With just 35 minutes from prep to plate, it’s an ideal choice for a quick yet impressive dinner that pairs wonderfully with steamed rice or noodles. Whether you use cod, tilapia, or snapper, this restaurant-worthy meal is perfect for showcasing the irresistible harmony of sweet and sour flavors.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, tilapia, or snapper)
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 100 grams cornstarch
- 500 ml vegetable oil (for frying)
- 1 medium onion, diced
- 1 medium red bell pepper, cut into squares
- 1 medium green bell pepper, cut into squares
- 200 grams pineapple chunks (fresh or canned)
- 3 tablespoons ketchup
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 100 ml water
- 1 serving cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
Instructions
Pat the fish fillets dry with paper towels. Cut them into bite-sized pieces if desired.
Season the fish with salt and ground white pepper. Set aside for a few minutes to absorb the seasoning.
Coat the seasoned fish pieces evenly with cornstarch, shaking off any excess.
Heat the vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot (around 180°C or 350°F), fry the fish pieces in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels and set aside.
In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until slightly softened.
Add the pineapple chunks to the pan and stir them in with the vegetables.
In a small bowl, mix together the ketchup, white vinegar, sugar, soy sauce, and water to create the sweet and sour sauce. Pour the mixture into the pan with the vegetables and bring to a boil.
Lower the heat to simmer and stir in the cornstarch slurry to thicken the sauce. Cook for an additional 1-2 minutes until the sauce has reached your desired consistency.
Add the fried fish to the pan and gently toss to coat each piece evenly with the sauce. Be careful not to break the crispy crust.
Serve immediately over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 16.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 639 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.
