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.

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

For the Sweet and Sour Sauce:

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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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.

Notes

Use salmon or shrimp for a different variation.

Substitute tamari for soy sauce for a gluten-free version.

Add a splash of orange or lime juice for extra brightness.

Enhance crunch with water chestnuts or baby corn.

Air-fry the fish for a lighter option.

Store leftovers in the fridge for up to 3 days; reheat in a skillet for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 25g
Cholesterol: 55mg