Sweet and Sour Fish

Crispy pieces of white fish tossed with pineapple, peppers, onion and carrot in a tangy sweet and sour sauce.

Recipe Details

• Course: Main Course
• Cuisine: Chinese
• Servings: 2
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Difficulty: Easy
• Tags: Chinese, Fish, Sweet and Sour, Seafood, Pineapple, Stir-Fry, Crispy Fish, Main Course

Ingredients

For the Fish and Vegetables

• 300g firm white fish, cut into 1½-inch pieces
• 1 egg white
• 30g plain flour
• 30g cornflour
• ½ tsp salt
• ⅓ tsp white pepper
• 8g fresh ginger, finely sliced
• 1 small white onion, cut into medium chunks
• ½ green pepper, cut into medium chunks
• ½ red pepper, cut into medium chunks
• 1 carrot, sliced
• 100g tinned pineapple chunks
• 2 tbsp groundnut oil, plus extra for shallow frying
• 1 spring onion, finely chopped, for garnish

Sweet and Sour Sauce

• 100ml sugar
• 100ml rice vinegar
• 100ml ketchup
• 100ml pineapple syrup or pineapple juice
• 1 tsp potato starch or cornflour mixed with 2 tbsp cold water

Method

1. Prepare the Fish

Place the fish pieces in a bowl.

Add the egg white, salt and white pepper. Mix well and set aside.

2. Prepare the Sauce

Combine the sugar, rice vinegar, ketchup and pineapple syrup or pineapple juice in a bowl.

Mix well and set aside.

3. Coat and Fry the Fish

Mix the plain flour and cornflour together in a separate bowl.

Heat enough oil in a wok or frying pan to cover the base by approximately 1½ inches.

Coat each piece of fish evenly in the flour mixture.

Shallow-fry the fish for approximately 3 to 4 minutes on each side, until golden and cooked through.

Remove and set aside.

4. Stir-Fry the Vegetables

Heat 2 tbsp of groundnut oil in a wok over medium-high heat.

Add the ginger, onion, carrot, green pepper and red pepper.

Stir-fry for approximately 3 minutes.

Add the pineapple and prepared sweet and sour sauce. Stir-fry for another minute.

5. Thicken the Sauce

If a thicker sauce is preferred, reduce the heat and gradually add the potato starch or cornflour slurry while stirring continuously.

Cook until the sauce thickens.

6. Combine and Serve

Add the fried fish to the wok and gently toss until each piece is coated with the sauce.

Garnish with chopped spring onion and serve immediately.

Notes

• Fish: Use a firm white fish that holds its shape during frying, such as cod, haddock or pollock.
• Crispy coating: Make sure the oil is hot before adding the fish to help create a crisp coating.
• Thickening: Add the starch slurry gradually as the sauce will continue to thicken as it cooks.
• Adjust the flavour: For a sharper flavour, add a little extra rice vinegar.
• Serving suggestion: Serve with steamed jasmine rice.