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Sweet and Sour Fish Fillets Recipe

Chinese · Main course · 35 min total

Crispy fried fish fillets are coated in a tangy sweet and sour sauce with bell peppers and pineapple for a classic Chinese takeout favorite made at home.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 large egg, beaten
• 3 tablespoons vegetable oil, divided
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1/4 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup pineapple chunks (fresh or canned, drained)

Instructions

1. In a bowl, mix cornstarch, flour, salt, and white pepper. Dip fish pieces into beaten egg, then coat with the flour mixture.
2. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Fry fish in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
3. In a small bowl, whisk together ketchup, rice vinegar, sugar, soy sauce, and water. Set aside.
4. Wipe the wok clean and heat remaining 1 tablespoon oil over high heat. Add bell peppers and stir-fry for 2 minutes. Add pineapple and stir-fry 1 minute.
5. Pour the sauce mixture into the wok and bring to a boil. Stir in the cornstarch slurry and cook until sauce thickens, about 1 minute.
6. Return fish to the wok and gently toss to coat with sauce. Serve immediately over steamed rice.

Tips

• Use a neutral oil with high smoke point for frying, like peanut or canola.
• For extra crispiness, double-coat the fish by dipping in egg and flour mixture twice.
• Adjust sweetness and sourness by adding more sugar or vinegar to taste.

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