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Sweet and Sour Fish Recipe

Chinese · Main course · 35 min total

A classic Chinese dish featuring crispy fried fish fillets coated in a tangy, sweet, and slightly savory sauce with bell peppers and pineapple.

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 egg, beaten
• 3 tablespoons vegetable oil, for frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1 tablespoon soy sauce
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/2 cup pineapple chunks
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 tablespoon vegetable oil (for sauce)

Instructions

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

Tips

• For extra crispiness, double-coat the fish by dipping in egg and flour mixture twice.
• 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 a pan to restore crispiness.

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