fish for sweet and sour fish recipe

Written BySheba G Updated On
fish for sweet and sour fish recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best fish for sweet and sour fish recipe

I’m so excited to share this recipe for sweet and sour fish with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish originated from Chinese cuisine, where it’s known as ‘sweet and sour fish’ or ‘gān suǒ yu’ in Mandarin.

The name refers to the balance of sweet and sour flavors that are characteristic of this dish. The first time I made this recipe, I was amazed by how easy it was to prepare and how delicious it turned out. The key to this dish is the combination of crunchy vegetables, tangy sauce, and tender fish.

I like to use cod or tilapia for this recipe because they have a mild flavor that pairs well with the sweet and sour sauce. One of the best things about this recipe is that it’s incredibly versatile. You can serve it as a main course, a side dish, or even as an appetizer.

It’s also perfect for special occasions like holidays or parties, or for everyday meals when you want something quick and easy. As a bonus, this recipe is also healthy! The fish provides protein, while the vegetables add fiber and vitamins.

And let’s not forget the sauce – it’s made with fresh ingredients like lemons, sugar, and vinegar, which are all good for you. I hope you enjoy this recipe as much as my family does. It’s a classic dish that never gets old.

Sweet and Sour Fish

Sweet and Sour Fish

4.8 from 1005 votes

Crispy battered fish fillets are coated in a tangy sweet and sour sauce with bell peppers and pineapple. This classic dish is perfect for a quick and flavorful weeknight dinner.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fish

1 lb white fish fillets (such as cod or tilapia), cut into 2-inch pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg, beaten
1/4 cup cold water
Vegetable oil for frying

For the Sweet and Sour Sauce

1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup brown sugar, packed
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 cup water

For the Stir-Fry

1 tablespoon vegetable oil
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup pineapple chunks, fresh or canned
2 cloves garlic, minced
1 teaspoon grated fresh ginger

👨‍🍳Directions

1Prepare the fish batter by whisking together the cornstarch, flour, salt, and white pepper in a large bowl.
2Add the beaten egg and cold water, and whisk until a smooth batter forms, ensuring there are no lumps.
3Heat about 2 inches of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
4While the oil heats, dip each fish piece into the batter, allowing any excess to drip off, and then carefully place it into the hot oil.
5Fry the fish in batches to avoid overcrowding, for about 3 to 4 minutes per batch, until golden brown and cooked through.
6Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain excess oil.
7Make the sweet and sour sauce by whisking together the ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, pineapple juice, and water in a small bowl until the cornstarch is fully dissolved.
8Set the sauce mixture aside.
9Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers.
10Add the red and green bell pepper pieces and stir-fry for 2 minutes, until they begin to soften and char slightly.
11Add the pineapple chunks, minced garlic, and grated ginger to the skillet, and stir-fry for 1 minute until fragrant.
12Pour the prepared sweet and sour sauce into the skillet and bring it to a boil, stirring constantly.
13Cook the sauce for 1 to 2 minutes, until it thickens and becomes glossy.
14Gently add the fried fish pieces to the skillet and toss everything together to coat the fish evenly with the sauce, being careful not to break the fish.
15Serve the sweet and sour fish immediately over steamed rice, garnished with sliced green onions or sesame seeds if desired.
16The dish is best enjoyed fresh and hot.

🔧Equipment

Large bowl
Whisk
Deep fryer or large heavy-bottomed pot
Slotted spoon
Paper towels
Small bowl
Large skillet or wok
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 750mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 22g

📝Notes

For a lighter version, you can bake the battered fish at 425°F for 12 to 15 minutes instead of deep-frying. Adjust the sweetness and tanginess of the sauce by varying the amount of brown sugar or rice vinegar to your taste.

Watch Video Of How Sweet and Sour Fish Works

This sweet and sour fish recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something quick and easy for your family. The combination of crunchy vegetables, tangy sauce, and tender fish is unbeatable.

And don’t even get me started on how healthy it is! With its balance of protein from the fish, fiber from the vegetables, and vitamins from the fresh ingredients in the sauce – what’s not to love?

❓ Frequently Asked Questions About Sweet and Sour Fish

Q: What type of fish is best for this recipe?

I like to use cod or tilapia because they have a mild flavor that pairs well with the sweet and sour sauce.

Q: Can I use other types of fish?

Yes, you can use any firm white fish such as halibut or snapper.

Q: What is the secret to making the perfect sweet and sour sauce?

The key is to balance the sweetness of the sugar with the acidity of the vinegar.

Q: Can I make this recipe ahead of time?

No, it’s best to make the sauce just before serving.

Q: How do I store leftover sweet and sour fish?

You can store it in an airtight container in the refrigerator for up to 3 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts