Name: Sweet and Sour Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb white fish fillets (tilapia, cod, or haddock), cut into bite-sized pieces; 1/2 cup cornstarch; Salt and pepper, to taste; 2 tablespoons vegetable oil; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1/2 onion, chopped; 1/2 cup pineapple chunks (fresh or canned); 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1/4 cup ketchup; 2 tablespoons rice vinegar or white vinegar; 2 tablespoons soy sauce; 3 tablespoons brown sugar or coconut sugar; 1/4 cup water; 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

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This Sweet and Sour Fish recipe brings together golden, crispy pan-fried white fish with a bold, tangy sauce made with ketchup, vinegar, and a touch of sweetness from brown sugar and pineapple. It’s the perfect balance of textures and flavors—tender fish, crunchy bell peppers, and juicy pineapple all coated in a glossy, vibrant sauce. I love making this for a quick weeknight dinner that feels just a little bit special.

Sweet and Sour Fish

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb white fish fillets (tilapia, cod, or haddock), cut into bite-sized pieces

½ cup cornstarch

Salt and pepper, to taste

2 tablespoons vegetable oil

1 red bell pepper, chopped

1 green bell pepper, chopped

½ onion, chopped

½ cup pineapple chunks (fresh or canned)

2 cloves garlic, minced

1 tablespoon grated fresh ginger

For the Sweet and Sour Sauce:

¼ cup ketchup

2 tablespoons rice vinegar or white vinegar

2 tablespoons soy sauce

3 tablespoons brown sugar or coconut sugar

¼ cup water

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Directions

I start by seasoning the fish pieces with salt and pepper, then coat them evenly with cornstarch.

I heat 1 tablespoon of oil in a skillet over medium-high heat and fry the fish in batches until golden and crispy, about 2–3 minutes per side. I remove the fish and set it aside on a plate lined with paper towels.

In the same skillet, I add another tablespoon of oil and sauté the garlic, ginger, onion, and bell peppers for about 3–4 minutes until they’re just tender but still crisp.

I add the pineapple chunks and stir for another minute.

In a small bowl, I whisk together the ketchup, vinegar, soy sauce, brown sugar, and water. Then I pour this mixture into the skillet.

I bring the sauce to a simmer, then stir in the cornstarch slurry to thicken it slightly.

Once the sauce thickens, I gently fold in the fried fish and toss everything to coat. I let it cook for another minute to heat through.

I serve this dish immediately, usually with steamed white rice.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories per serving: Approximately 320 kcal

Variations

I sometimes use salmon or shrimp instead of white fish for a different twist.

For a gluten-free version, I substitute tamari for soy sauce.

I add a splash of orange juice or fresh lime juice for a brighter citrus note.

When I want extra crunch, I add water chestnuts or baby corn.

I’ve also tried air-frying the fish pieces instead of pan-frying for a lighter option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat so the fish stays somewhat crispy. The microwave works too, but it tends to soften the coating. I don’t recommend freezing this dish because the sauce and fish texture don’t hold up well after thawing.

FAQs

How do I keep the fish crispy after adding the sauce?

I make sure the sauce is thickened before adding the fish and toss it in just before serving. That way, the coating doesn’t get too soggy.

Can I use frozen fish fillets?

Yes, I thaw them completely and pat them dry with paper towels to remove excess moisture before coating with cornstarch.

What vegetables can I substitute?

I’ve swapped bell peppers with zucchini, snow peas, or carrots when I want to change things up or use what I have on hand.

Is this dish spicy?

No, it’s sweet and tangy with no heat. But if I’m craving spice, I’ll add a dash of chili flakes or sliced red chili during the sauté step.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce in advance and store it in the fridge for up to 3 days. I just reheat it and add the fish when I’m ready to serve.

Conclusion

This Sweet and Sour Fish recipe is a vibrant, satisfying dish I can rely on for both casual dinners and family gatherings. It’s a little crispy, a little tangy, and a lot delicious. With fresh vegetables, juicy pineapple, and a flavorful homemade sauce, it’s a complete meal I love coming back to. Whether I’m serving it with rice or experimenting with new variations, this dish always hits the spot.

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Sweet and Sour Fish

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings

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Description

This Sweet and Sour Fish recipe features crispy pan-fried white fish tossed in a vibrant homemade sauce made with ketchup, vinegar, brown sugar, and pineapple. Combined with colorful bell peppers and onions, it's a quick and flavorful dish perfect for weeknight dinners.

Instructions

Season the fish pieces with salt and pepper, then coat evenly with cornstarch.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Fry the fish in batches until golden and crispy, about 2–3 minutes per side. Remove and set aside on a paper towel-lined plate.
In the same skillet, add another tablespoon of oil and sauté the garlic, ginger, onion, and bell peppers for about 3–4 minutes until just tender but still crisp.
Add the pineapple chunks and stir for another minute.
In a small bowl, whisk together ketchup, vinegar, soy sauce, brown sugar, and water.
Pour the sauce mixture into the skillet and bring to a simmer.
Stir in the cornstarch slurry to thicken the sauce slightly.
Once the sauce thickens, gently fold in the fried fish and toss to coat.
Cook for another minute to heat through, then serve immediately with steamed white rice.