Sweet and Sour Fish
Crispy fish fillets with tangy sweet and sour sauce
Ingredients
Instructions
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Prepare the fishPat dry the fish fillets with paper towels. In a bowl, season the fish with salt, white pepper, and Shaoxing wine. Let it marinate for 10 minutes.
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Make the sweet and sour sauceIn a small bowl, combine ketchup, white vinegar, sugar, and salt. Stir well until the sugar dissolves completely. Set aside.
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Coat and fry the fishDip each piece of fish in beaten egg, then coat thoroughly with cornstarch. Heat oil in a wok or deep frying pan to 350°F (175°C). Carefully add the fish pieces and fry for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
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Cook the vegetablesRemove all but 2 tablespoons of oil from the wok. Stir-fry the bell pepper and onion chunks for 1 minute until slightly softened but still crisp.
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Combine the sauce and vegetablesAdd the pineapple chunks to the wok. Pour in the prepared sweet and sour sauce and bring to a simmer. Cook for 1 minute to allow the flavors to combine.
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Thicken the sauceStir the cornstarch slurry again and slowly pour it into the simmering sauce while stirring constantly. Cook until the sauce thickens and becomes glossy, about 30 seconds.
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Serve the dishArrange the crispy fish on a serving plate and pour the hot sweet and sour sauce over the top. Alternatively, you can serve the sauce on the side to keep the fish crispy. Serve immediately while hot.
Nutritional Information
385
Calories
per serving
28
Protein
g per serving
42
Carbohydrates
g per serving
12
Total Fat
g per serving
2.5
Saturated Fat
g per serving
2
Fiber
g per serving
23
Sugar
g per serving
780
Sodium
mg per serving
35
Vitamin C
% daily value
1.8
Iron
mg per serving
Sweet and Sour Fish is Also Known As
Sweet & Sour Fish, Chinese Sweet and Sour Fish, Tang Cu Yu or 糖醋鱼
