The famous flavour of this Sweet and Sour Fish Fillets recipe will make you forget about ordering takeout altogether.
Why You'll Love These Sweet and Sour Fish Fillets
Sweet and Sour as a flavor is known all over the world. It originated in Chinese Cuisines but today is found globally. With crispy bite sized pieces of boneless fish and bell peppers, combined with a wonderful sweet and sour sauce, it's better than takeout!
Our Sweet and Sour Fish Fillets recipe incorporates a sweet and tangy sauce with a base of Vinegar, Ketchup, Pineapple Juice, and brown sugar. Paired with stir fried vegetables and rice, this is a filling and easy to prepare meal.
What You'll Need
- Bite size pieces of fish: this recipe uses tilapia fillets. Any white fish that is firm like cod or dory works great too.
- Flour: all purpose flour for crispy skin.
- Egg: serves as the binder.
- Oil: vegetable or canola oil.
- Bell Peppers: red, yellow, orange or green. Any color will do for this recipe.
- Onion: white, yellow or red onion works great.
- Garlic and Ginger
- Pineapple juice: I am using store bought pineapple juice. Any brand will do. This gives extra sweetness for this recipe.
- Vinegar: I used white vinegar for this recipe. You can also substitute it with rice vinegar or apple cider vinegar.
- Ketchup: tomato ketchup. If you are using banana ketchup make sure to adjust sugar as banana ketchup is sweeter than tomato ketchup.
- Brown sugar: if unavailable you can use white sugar instead.
- Cornstarch: to thickened the sauce.
- Salt and pepper– season according to your taste.
How to make
Step 1. Season fish fillets with salt and pepper to taste. Dredge fish fillets into flour mixture, dip in beaten eggs, then dredge again in flour mixture until fully coated.
Step 2. In a skillet over medium heat, add oil. Fry bite-sized fish fillets until golden brown. Remove from the pan and drain using paper towel.
Step 3. In a mixing bowl, combine pineapple juice, vinegar, ketchup, cornstarch, brown sugar and salt.
Step 4. Cook aromatics, sautè onion, garlic and ginger until fragrant. Stir in bell peppers and mix for a minute.
Step 5. Pour in sweet and sour sauce and stir for 2-3 minutes or until sauce has thickened.
Step 6. Add fried fish fillets and toss quickly until coated with sauce.
How To Serve
This dish pairs well with a hot side of rice, fried rice or noodles. Or just dig right into it by itself. Refrigerate any unused portions for up to 3 days in the fridge. Or pair with these delicious fried rice that's already on the site.
Another cool idea is to make an extra batch of the sauce and freeze it for use at a later time. You can then cook up whatever protein and veggies you like and add in our tasty sauce. Just remove from freezer and heat.
Tips and Tricks
- Make a batch of sauce and keep in the fridge for up to 2 weeks
- Use the sauce with other proteins i.e. Pork, Chicken, Meatballs
- When deep frying fish, cook them in batches, do not overcrowd the pan.
- Store leftovers in an airtight container and keep them in the refrigerator for up to 3 days.
Did you make Sweet and Sour Fish Fillets today? I’d love to hear on the comment section below. Also follow and tag me on Facebook and Instagram.
Sweet and Sour Fish Fillets
- 1 pound fish fillets cut into 1-inch cubes, season with salt and pepper
- 2 cups canola oil deep frying fish fillets more if needed
- ¾-1 cup all purpose flour
- 1 medium egg well beaten
- 1 cup bell peppers ½ red and ½ orange, seeded, cored, and cut into cubes
- 1 small onion peeled and sliced into cubes
- 3 cloves garlic minced
- ½ teaspoon ginger peeled and sliced thinly
Sweet and Sour Sauce
- 1 cup pineapple juice
- ¼ cup ketchup
- ⅓ cup vinegar add 1 tablespoon more if needed
- ½ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- In a bowl, season fish fillets with salt and pepper to taste and set aside.
- In a separate bowl, beat egg well.
- In another bowl, add flour.
- To assemble, dredge fish fillets over flour mixture until coated. Dip fish in the beaten eggs then transfer back to flour mixture and coat well.
- In a skillet over medium heat, add 2 cups of oil. Deep fry battered fish fillets in batches if needed. Turn them once or twice until golden brown or cooked through.
- Remove from the pan and drain fish fillets with paper towel.
- In a bowl, combine pineapple juice, vinegar, ketchup, brown sugar, cornstarch and salt. Stir until smooth and set aside.
- In a wok, heat about 1 tablespoon of oil. Sautè onion, garlic and ginger until fragrant. Add bell peppers and stir for 1 minute.
- Pour in sweet and sour sauce and bring it to boil for 2-3 minutes until thickened.
- Gently toss fried fish fillets and mix just until coated with sauce. Serve hot and enjoy.
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