Quick and easy Chinese sweet and sour fish recipe made with crispy coated fish fillets, onion, bell peppers, pineapple, and classic sweet and sour sauce. Serve over steamed rice or noodles for a satisfying complete meal. In this recipe.
This sweet and sour fish offers a delightful combination of flavours, crispy coated fish with a tantalising sweet and tangy sauce. With this easy-to-follow recipe, anyone can create a perfect quick and delicious Chinese takeout favourite meal at home. A great dish to serve for family gatherings and dinners.
When you cook it at home, you can control the ingredients, ensuring the use of fresh and good-quality fish fillets and customise the sweetness and sourness to taste.
How to serve this dish
Crispy sweet and sour fish goes well with plain rice or plain stir fry noodles, creating a perfect blend of flavours. You can also add a variety of side dishes and appetizers to create a complete Chinese banquet dinner.
- 200 gram Fish fillets Cod, haddock, basa, tilapia, etc. ( About 7.05oz )
- ½ tsp Salt
- ½ tsp White pepper or black pepper
- 1 Egg white
- 4 tbsp Plain flour
- 5 tbsp Cornflour
- ½ tsp Baking powder
- ½ tsp Garlic powder
- 3-4 tbsp Cold water Add more water if needed
Sauce Ingredients
- 3 tbsp Tomato ketchup
- 1½ tbsp Rice or white vinegar
- 2 tbsp Sugar brown or white
- 1 tsp Salt or salt to taste
- 4 tbsp Water
- ¼ tsp Cornflour
- ½ tsp Chicken powder or msg ( optional )
Vegetables
- ½ Onion Cut small cubes
- 1 Bell pepper Cut squares
- 8-10 Pineapple chunks Tinned or fresh
- 2 cloves Garlic Finely chopped
Prepare fish and batter
First pat dry the fish fillets with a paper towel or clean cloth to remove excess moisture.
Then cut them into small cubes and season them with salt and white pepper to enhance the flavour.
In a bowl, add plain flour, cornstarch, garlic powder, and baking powder and mix everything well. Follow with the egg white and gradually pour the water in. Combine well until it forms a smooth batter.
Add the fish cubes to the batter and make sure to coat each piece with batter.
Fry the battered fish in the preheated hot oil for 3-4 minutes or until both sides are crispy golden brown. Then remove the fish from the oil and place them over the cooling rack or paper towel.
Combine sauce ingredients ( vinegar, tomato ketchup, sugar, salt, cornstarch, water, and chicken powder ) in a small bowl and mix everything well. Set it aside.
Heat the large wok/pan over medium heat, drizzle oil and stir-fry the garlic onion and bell peppers.
Pour the sauce in and cook until the sauce starts to get thickened and glossy.
Then add the fried fish pieces and toss everything well with the sauce.
Top Tips
- Overcrowding frying oil causes a drop in oil temperature and it can result in a greasy soggy fried fish.
- Fry the fish fillets in small batches and do not overcrowd the frying oil.
- Maintain the frying oil temperature around 350'F and adjust the heat if needed.
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