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origins & traditions

Sweet and Sour Fish is a beloved Cantonese restaurant favorite that brings together perfectly crispy fish with a glossy, flavorful sauce. The fish is coated in a light batter, fried until golden and crunchy, then topped with a vibrant sauce made from vinegar, sugar, ketchup, and soy sauce. Colorful bell peppers, juicy pineapple chunks, and tender onions add texture and freshness to every bite. This dish represents the Chinese culinary principle of balancing contrasting flavors - the tartness of vinegar harmonizing with the sweetness of sugar and fruit. Popular in Chinese-American cuisine and traditional Cantonese cooking alike, this recipe is perfect for family dinners or special occasions. The crispy exterior of the fish contrasts beautifully with the tangy-sweet sauce, creating a restaurant-quality dish you can easily make at home. Serve over steamed white rice to soak up the delicious sauce.

Instructions

step by step

0/10 done

Cut the fish fillets into bite-sized pieces, about 2 inches each. Pat dry with paper towels and season with salt and black pepper.
In a shallow bowl, mix flour with a pinch of salt. Dredge each fish piece in flour, shaking off excess.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Fry fish pieces in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
In a small bowl, whisk together vinegar, ketchup, soy sauce, sugar, and tomato paste until smooth. Set aside.
Remove excess oil from wok, leaving about 2 tablespoons. Heat over medium-high and add garlic and ginger, stirring for 30 seconds until fragrant.
Add bell peppers and onions, stir-frying for 2-3 minutes until slightly softened but still crisp.
Add pineapple chunks and stir-fry for 1 minute.
Pour in the sweet and sour sauce mixture and bring to a simmer. Cook for 2-3 minutes until sauce thickens slightly.
Return fried fish to the wok and gently toss to coat with sauce, being careful not to break the pieces.
Serve immediately over steamed white rice, garnished with fresh cilantro if desired.

Sweet and Sour Fish

3.8 (24)

Crispy fried fish fillets coated in a vibrant sweet and sour sauce with bell peppers, pineapple, and onions. A classic Cantonese dish that balances tangy vinegar with sweet sugar for an irresistible flavor.

medium

45 min

4 servings

Ingredients

0 of 17 checked

Main

600 grams tuna, cut into 2-inch pieces

Coating

3/4 cups flour, for dredging

Cooking

6 tablespoons vegetable-oil, for frying

Vegetables

2 pieces bell-peppers, cut into 1-inch squares, mixed colors
1 pieces onions, cut into wedges
1 1/2 cups pineapple, cut into chunks

Aromatics

3 cloves garlic, minced
2 teaspoons ginger, minced

Sauce

4 tablespoons vinegar-white
4 tablespoons ketchup
2 tablespoons soy-sauce
3 tablespoons sugar
1 tablespoons tomato-paste

Seasoning

1 teaspoons salt, to taste
1/2 teaspoons black-pepper, to taste

Serving

2 cups rice-white, cooked

Garnish

2 tablespoons cilantro, chopped (optional)

Chef Tips

expert advice

•For extra crispy fish, double-coat by dipping floured fish in beaten egg, then dredging in flour again.

•You can substitute any firm white fish like cod, halibut, or snapper.

•For a healthier version, lightly pan-fry the fish with less oil instead of deep frying.

•The sauce can be made ahead and refrigerated for up to 3 days.

•Adjust sweetness by adding more or less sugar according to your taste.

•For authentic presentation, serve the sauce on the side and pour over fish just before serving to maintain maximum crispiness.

•Add a teaspoon of cornstarch mixed with water to the sauce for an extra glossy, thick consistency.

•Fresh pineapple works best, but canned pineapple chunks (drained) are a convenient alternative.

Chinese

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