Sweet and Sour Fish

Sweet and sour fish is a popular Chinese dish, particularly from Cantonese cuisine, featuring crispy fried fish fillets coated in a vibrant, tangy, and sweet sauce. The sauce is typically made from a combination of vinegar, sugar, ketchup, and soy sauce, often with colorful additions like bell peppers, pineapple, and onions.

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🍽️ Nutrition at a glance

This dish is generally high in carbohydrates and fat due to the sweet sauce and deep-frying process, while providing a good source of protein from the fish. A typical serving can range from 400 to 600 calories, depending on the portion size and specific preparation method.

Nutrition breakdown

Calories	450 kcal
Protein	22 g
Carbs	48 g
Fat	18 g
Fiber	2 g
Sugar	22 g
Sodium	850 mg
Vitamin C	15 mg
Vitamin A	200 IU
Iron	1.5 mg
Calcium	40 mg
Potassium	350 mg
Vitamin B12	1.2 mcg
Phosphorus	200 mg
Magnesium	30 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Sweet and sour fish is a classic example of the 'wai su' (sweet and sour) flavor profile, which is a cornerstone of Cantonese cooking and has been adapted globally. The dish's signature crispy texture is achieved by coating the fish in a light batter or cornstarch before frying, creating a delightful contrast with the glossy, flavorful sauce.