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.

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 20

Total Time 30

Servings

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