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    Home » Seafood Recipes

    Sweet and Sour Fish Recipe

    Published: Nov 28, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Sweet and Sour Fish features crispy, golden-brown fish fillets with a sweet and tangy sauce. This dish is surprisingly easy and quick to prepare, making it an excellent choice for a flavorful meal in no time!

    Sweet and Sour Fish on a spoon.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore more sweet and sour dishes
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Sweet and Sour Fish.
    Salt, pepper, water, and oil are not in the photo.

    Notes and substitutions

    • Fish: I used ocean perch, a saltwater fish with a mild flavor and firm texture. You can use any firm, white fish fillet like tilapia, cod, snapper, bass, or catfish. These types have a mild flavor that pairs well with the sweet and tangy sauce and maintains a good texture when fried.
    • Starch: I used cornstarch for a light, crisp coating on the fish. You can use all-purpose flour for a slightly heavier coating, or try a combination of cornstarch and all-purpose flour for balance.
    • Baking powder: This is key for achieving a crispy texture. It works by releasing gas bubbles during cooking, which helps create a beautifully crisp and crunchy coating.

    How to make this recipe

    Step 1: Make the sweet and sour sauce

    In a bowl, combine the ¼ cup vinegar, ¼ cup ketchup, ⅓ cup sugar, ⅔ cup water, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Set it aside.

    Mixing the sweet and sour sauce in a cup.

    Step 2: Prepare the fish

    Rinse the fillets and lightly pat them dry — make sure they remain slightly damp so the starch adheres well. Cut them into large bite-sized pieces and gently score them. This creates more surface area for the coating, resulting in an even crunchier texture.

    Combine the cornstarch and baking powder in a shallow bowl. Lightly season the fillets with salt and pepper, then dredge each piece in the flour mixture, shaking off any excess.

    Fish fillets cut into smaller pieces, scored, and seasoned. Coating a piece with starch.

    Step 3: Shallow-fry the fish

    In a wok or a skillet, add about an inch of oil and set it over medium-high heat. When the oil is hot, add the fish pieces carefully.

    Fry them until crisp and golden brown for about 5 minutes, flipping halfway through. Set aside on a paper towel to drain excess oil.

    Frying the pieces of fish and draining them on a wire rack.

    Step 4: Stir fry the vegetables and pineapple

    In the same wok or skillet, remove excess oil, leaving just enough to lightly coat the bottom. Turn the heat to high and quickly stir-fry the bell peppers, onion, and pineapple, about 2 minutes or until slightly charred.

    Stir-frying the vegetables and pineapple in a wok.

    Step 5: Sauté the aromatics

    Push the vegetables to the side of the wok, then lower the heat to medium. Add more oil as needeed, then sauté the ginger, garlic, and red pepper flakes in the center for 30 seconds.

    Add the scallions, then toss everything together. Lightly season with salt and pepper.

    Sauteing the aromatics in the wok.

    Step 6: Add the sauce

    Turn the heat up to high and add the sweet and sour sauce to the wok. Let it slighty thicken for about a minute or two.

    Adding the sweet and sour sauce to the wok.

    Step 7: Add the fish

    Carefully place the fish into the sauce, then turn off the heat. Gently toss to evenly coat the fish with the hot sauce. Season with ground pepper, as desired.

    Added the fried fish to the mixture in the wok.

    Enjoy your Sweet and Sour Fish right away to ensure the fish remains deliciously crisp. Serve with a side of steamed rice for a complete and satisfying meal!

    Sweet and Sour Fish in the wok.

    Recipe FAQs

    What is Sweet and Sour Fish?

    Sweet and Sour Fish is a stir-fry with crispy fish fillets and vegetables like bell peppers, onions, and pineapple, coated in a sweet and tangy sauce. This sauce typically includes ingredients like vinegar, sugar, ketchup, and sometimes pineapple juice.

    What is the difference between Sweet and Sour Fish and Filipino Escabeche?

    Both dishes include fish in a sweet and tangy sauce, but differ in preparation and flavor profiles. Sweet and Sour Fish uses fish fillets with pineapples and bell peppers, then coating them in a thick, sweet, and tangy sauce with ketchup.

    On the other hand, Filipino Escabeche uses whole fried fish covered in a milder sweet and sour sauce, with vegetables like carrots, bell peppers, and onions. Tomato sauce or tomatoes are sometimes added for color and flavor.

    Can I bake the fish instead of frying?

    Yes, you can bake the fish for a healthier option. It won't be as crispy as frying, but it will still be delicious. Bake at 400°F (200°C) until the fish is cooked through.

    Can I skip the ketchup?

    Yes, you can skip the ketchup, but it will affect the flavor and color of the dish. Ketchup adds both sweetness and a tangy tomato flavor, as well as a vibrant red color. If you omit it, consider using tomato paste or fresh tomatoes to help compensate for the flavor and color that ketchup provides.

    Explore more sweet and sour dishes

    • Sweet and Sour Chicken: A popular dish with crispy chicken pieces in a vibrant, tangy sauce with pineapple and bell peppers.
    • Sweet and Sour Pork: Juicy pork cubes fried until crispy and then drenched in a sweet and sour sauce.
    • Sweet and Sour Tofu: A vegetarian option where crispy tofu cubes are smothered in a glossy, tangy sauce.
    • Sweet and Sour Meatballs: Seasoned meatballs coated in a sweet and sour sauce, stir-fried with peppers and onions.
    • Sweet and Sour Shrimp: Lightly battered shrimp in a sticky, sweet and sour sauce.
    • Filipino Escabeche: Whole fried fish is served with a milder sweet and sour sauce, often with added vegetables and sometimes tomato sauce for flavor and color.

    Other seafood recipes you may like

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Sweet and sour fish scooped by a spoon.

    Sweet and Sour Fish Recipe

    A stir-fry with crispy fish fillets and vegetables like bell peppers, onions, and pineapple, coated in a sweet and tangy sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 297kcal
    Author: Nora Rey
    Cost: $8-$12

    Equipment

    • A wok or skillet

    Ingredients

    For the Fish

    • 1 pound fish fillets (any firm white fish) cut into large pieces; see note
    • ½ cup cornstarch sub: all-purpose flour; see note
    • 1 teaspoon baking powder see note
    • Salt and pepper to taste

    For the Sweet and Sour Sauce

    • ¼ cup cane or white vinegar

      (sub: rice or apple cider vinegar)

    • ¼ cup ketchup
    • ⅓ cup sugar adjust to taste
    • ⅔ cup water
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch

    For the Stir-fry

    • 1 medium white or yellow onion  cut into 1-inch pieces
    • ½ red bell pepper  about 1 cup; cut into 1-inch pieces
    • ½  green bell pepper  about 1 cup; cut into 1-inch pieces
    • 1 cup pineapple chunks  fresh, frozen, or canned; cut into 1-inch pieces
    • 1 teaspoon minced ginger
    • 3 cloves 3 cloves garlic minced
    • ¼ teaspoon red pepper flakes (optional)
    • 2 stalks scallions  cut into 1½-inch sections
    • Neutal oil (canola, avocado, or other vegetable oils)  for shallow-frying and sautéing
    US Customary - Metric

    Instructions

    • In a bowl, combine the vinegar, ketchup, sugar, ⅔ cup water, soy sauce, and 1 tablespoon cornstarch. Mix together and set aside.
    • Rinse the fish fillets and lightly pat them dry — make sure they remain slightly damp so the starch adheres well.
      Cut the fillets into large bite-sized pieces and gently score them. This creates more surface area for the coating, resulting in an even crunchier texture.
    • Combine the cornstarch and baking powder in a shallow bowl. Lightly season the fillets with salt and pepper, then dredge each piece in the flour mixture, shaking off any excess.
    • In a wok or a skillet, add about an inch of oil and set it over medium-high heat. When the oil is hot, add the fish pieces carefully.
    • Fry them until crisp and golden brown for about 5 minutes, flipping halfway through. Set aside on a wire rack or paper towel to drain excess oil.
    • In the same wok or skillet, remove excess oil, leaving just enough to lightly coat the bottom. Turn the heat to high and quickly stir-fry the bell peppers, onion, and pineapple, about 2 minutes or until slightly charred.
    • Push the vegetables to the side of the wok, then lower the heat to medium. Add more oil as needeed, then sauté the ginger, garlic, and red pepper flakes in the center for 30 seconds.
    • Add the scallions, then toss everything together. Lightly season the vegetables with salt and pepper.
    • Turn the heat up to high and add the sweet and sour sauce. Let it slighty thicken for about a minute or two.
    • Carefully place the fish into the sauce, then turn off the heat. Gently toss to evenly coat them with the sauce. Season with more ground pepper, as desired.
    • Enjoy your Sweet and Sour Fish right away to ensure the fish remains deliciously crisp. Serve with a side of steamed rice for a complete and satisfying meal.

    Notes

    • Fish: I used ocean perch, a saltwater fish with a mild flavor and firm texture. You can use any firm, white fish fillet like tilapia, cod, snapper, bass, or catfish. These types have a mild flavor that pairs well with the sweet and tangy sauce and maintains a good texture when fried.
    • Starch: I used cornstarch for a light, crisp coating on the fish. You can use all-purpose flour for a slightly heavier coating, or try a combination of cornstarch and all-purpose flour for balance.
    • Baking powder: This is key for achieving a crispy texture. It works by releasing gas bubbles during cooking, which helps create a beautifully crisp and crunchy coating.

    Nutrition

    Calories: 297kcalCarbohydrates: 35gProtein: 16gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 38mgSodium: 472mgPotassium: 398mgFiber: 2gSugar: 20gVitamin A: 483IUVitamin C: 27mgCalcium: 69mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Lynn

      November 30, 2023 at 1:39 am

      5 stars
      I am making this for my family tonight. I got snapper for the fish. Thank you for sharing.

      Reply
      • Nora Reyes

        December 13, 2023 at 2:08 am

        Hi Lynn, Snapper is a wonderful fish! I hope you enjoy. Thanks!

        Reply
    5 from 1 vote

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