Sweet Sour Fish Recipe

I absolutely love this recipe because it combines the perfect balance of sweet and tangy flavors with the fresh taste of tender fish, making each bite incredibly satisfying. The colorful veggies and pineapple chunks not only make it a feast for the taste buds but also a vibrant dish that’s totally Instagram-worthy!

Sweet Sour Fish is a gorgeous foundational dish I love for its perfect flavor balance and vibrant ingredients. With 500g tender white fish fillets like tilapia, seasoned with salt and white pepper and coated in cornstarch (for a crispy finish), this dish really pops, thanks to red and green bell peppers and tangy pineapple chunks.

The blend of garlic, soy sauce, and tomato ketchup in the dish is nearly perfunctory at this point, given how close to our regular palette it hits. But sweetness is key to this sauce, with a generous amount of sugar and the addition of rice vinegar.

It’s a stalwart, homestyle dish that’s also a play with colors, flavors, and textures.

Ingredients

White Fish Fillets:
The food has little fat, a lot of protein, and omega-3 fatty acids that are good for the heart.

Red & Green Bell Peppers:
Rich in vitamin C and antioxidants, they bring bright colors and delightful crunch.

Pineapple Chunks:
Sweetness from a natural source and a supply of bromelain for digestion, plus a goodly amount of vitamin C.

Soy Sauce:
Imparts umami taste; is high in sodium and should be used with restraint.

Rice Vinegar:
Adds to the sharp sourness, is low in calories, and boosts flavor without introducing sugar.

Garlic:
Comprises allicin, which fosters heart health, and contributes layers of flavor.

Ingredient Quantities

• 500g white fish fillets (such as tilapia or cod)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1/2 cup pineapple chunks
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 cup water
• 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
• 1 tablespoon green onions, chopped (for garnish)

Instructions

1. The fillets of fish should be seasoned with salt and white pepper and then coated in cornstarch. The cornstarch should be applied evenly to both sides of the fish, using about 1 tablespoon for every serving.

2. In a pan set over medium-high heat, combine 2 tablespoons of vegetable oil and heat until hot, then add the fish. Fry the fish until golden brown on both sides. Place the fish on a plate lined with paper towels to drain excess oil; set aside.

3. In the identical skillet, place in the onion (sliced), red bell pepper (sliced), and green bell pepper (sliced). Sauté these ingredients in the skillet for about 3-4 minutes or so, until they soften up a bit.

4. Add the minced garlic and cook for another 30 seconds until it gives off a lovely scent.

5. Combine the pineapple chunks with the vegetables by stirring in the pan.

6. In a small bowl, combine the tomato ketchup, soy sauce, rice vinegar, sugar, and 1/2 cup of water. Stir until the mixture is well combined.

7. Into the pan with the vegetables, pour the sauce mixture and bring to a simmer.

8. Merge the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the sauce, and boil while stirring nonstop, until the sauce swells and thickens.

9. Reheat the fried fish fillets in the pan, coating them gently in the sweet-and-sour sauce until they are warmed all the way through.

10. Top with chopped green onions and serve without delay.

Equipment Needed

1. Measuring spoons
2. Cutting board
3. Chef’s knife
4. Mixing bowls
5. Plate lined with paper towels
6. Large skillet or frying pan
7. Spatula or tongs
8. Small bowl for sauce
9. Whisk
10. Serving plate

FAQ

• Q: Can I use frozen fish fillets for this recipe?You can use frozen fish fillets, but be sure to thaw them completely and dry them well before cooking. This is necessary for even cooking, and it’s also more pleasant. Who wants to eat fish that’s wet on the outside and flaky on the inside?
• Q: Is there a substitute for rice vinegar?Yes, you can opt for apple cider vinegar or plain white vinegar in place of rice vinegar, though the taste won’t be exactly the same.
• Q: Can I make this dish ahead of time?A: The sauce can be prepared in advance, but it is best to cook the fish and combine the two just before serving so that the fish retains its texture.
• Q: How do I make the dish spicier?Increase the heat by mixing in some chopped chili peppers or a dash of hot sauce.
• Q: Can other vegetables be used in this recipe?Vegetables, such as zucchini, carrots, and snap peas, can be added for added texture and flavor diversity.
• Q: What can I serve with Sweet Sour Fish?This dish combines excellently with steamed rice or noodles to absorb the flavorful sauce.

Substitutions and Variations

500g white fish fillets: Replace with salmon or shrimp to experience an alternate texture and flavor.
1/2 teaspoon salt: Use either sea salt or kosher salt to achieve a delicate flavor variation.
1/4 teaspoon white pepper: If white pepper isn’t accessible, you can use black pepper.
1 tablespoon cornstarch. You may substitute potato starch or arrowroot powder for the cornstarch.
1/2 cup pineapple chunks: You can use mango chunks, which will provide a different sweetness.

Pro Tips

1. Pat the Fish Dry Before seasoning and coating the fish with cornstarch, make sure to pat the fillets dry with a paper towel. This helps the cornstarch adhere better and gives you a crispier texture when frying.

2. Control the Heat When frying the fish, maintain medium-high heat. Too high, and the outside will brown too quickly before the inside cooks. Too low, and the fish might become greasy and won’t achieve a crispy exterior.

3. Balance the Sauce Taste the sauce mixture before adding it to the pan. If it’s too tangy for your liking, add a little more sugar. If it’s too sweet, a splash of rice vinegar will balance it out.

4. Even Cooking Slice your bell peppers and onions uniformly. This ensures even cooking and a consistent texture in each bite.

5. Resting Time for Fish Allow the fried fish to rest on paper towels for a few minutes after frying. This helps it retain crispness and lets the excess oil drain off, keeping the dish lighter.