🍽️ FittestMe.aiFoodsNutrients

Sweet and Sour Fish Fillet Recipe

Chinese · Main course · 35 min total

A classic Chinese dish featuring crispy battered fish fillets coated in a tangy sweet and sour sauce with bell peppers and pineapple.

Ingredients

• 500g white fish fillets (such as cod or tilapia), cut into chunks
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 large egg, beaten
• 1/2 cup water
• Vegetable oil for deep frying
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup pineapple chunks
• 3 tablespoons ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

Instructions

1. In a bowl, mix cornstarch, flour, salt, and white pepper. Add egg and water, whisk until smooth. Add fish chunks, toss to coat.
2. Heat oil in a deep pan or wok to 180°C (350°F). Fry fish in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.
3. In a small bowl, combine ketchup, rice vinegar, sugar, and soy sauce. Set aside.
4. Remove all but 1 tablespoon oil from pan. Sauté garlic and ginger for 30 seconds. Add bell peppers and pineapple, stir-fry for 2 minutes.
5. Pour in the sauce mixture and bring to a simmer. Add cornstarch slurry, stir until sauce thickens, about 1 minute.
6. Add fried fish to the sauce, gently toss to coat. Serve immediately over steamed rice.

Tips

• For extra crispiness, double-fry the fish: fry once at 160°C, rest 5 minutes, then fry again at 190°C until golden.
• Adjust sweetness and sourness by varying sugar and vinegar to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in an oven or air fryer to restore crispiness.

More about Sweet and Sour Fish Fillet →

AI estimate may be inaccurate · Terms