Sweet Sour Veggie Fish Recipe

Prep fish

Pat the fish fillets dry with paper towels and cut into 1 to 1.5-inch bite-size pieces. Place pieces in a bowl.

Season & marinate

Season the fish with 1 tsp salt and 1 tsp black pepper, then add 1 tablespoon light soy sauce. Crack in the egg and gently toss so every piece is coated. Let sit 10 minutes while preparing the coating.

Prepare dry mix

In a shallow bowl or wide plate, whisk together 1 cup cornstarch, 1/2 cup all-purpose flour, and 1/2 tsp baking powder. Keep nearby for dredging.

Dredge fish

One by one, dredge marinated fish pieces in the dry mix, pressing lightly so a thin even coating adheres. Shake off excess and place on a wire rack or plate.

Pour 3 cups neutral oil into a heavy-bottomed skillet or saucepan and heat over medium-high until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises. Keep an instant-read thermometer handy.

Fry fish in batches (do not overcrowd) for 2.5–4 minutes per batch, turning as needed, until golden and crisp. Use a slotted spoon to transfer fried pieces to a paper towel-lined plate or a wire rack to drain. Repeat until all fish are cooked.

While frying fish, prepare vegetables: core and seed the bell peppers and cut into 1-inch squares. Peel and diagonally slice the carrot into 1/8-inch thick slices or thin matchsticks. Slice the red onion into wedges. Mince garlic and ginger; slice scallions thinly.

Wipe out excess oil from the frying pan, leaving about 1 tablespoon of oil (or use a separate large skillet). Heat over medium-high. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add the carrots and stir-fry 1–2 minutes, then add bell peppers and onion and continue to stir-fry for 2–3 minutes until vegetables are tender-crisp. If using pineapple chunks, add them now and stir briefly to warm.

In a small bowl, mix 1/2 cup pineapple juice, 3 tbsp rice vinegar, 3 tbsp ketchup, 3 tbsp brown sugar, and 1 tbsp soy sauce until sugar mostly dissolves.

In a separate small cup, dissolve 1 tsp cornstarch into 2 tbsp cold water to make a slurry. Stir the slurry into the sauce mixture.

Pour the sauce into the skillet with the vegetables and bring to a gentle simmer over medium heat. Stir continuously until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust: add a pinch more sugar if you want sweeter, or 1 tsp more rice vinegar for extra tang.

Return the fried fish pieces to the skillet, gently tossing to coat each piece with sauce and vegetables. Cook together 30–60 seconds so the fish warms through and the coating soaks a bit of sauce without becoming soggy.

Transfer to a serving platter. Sprinkle with sliced scallions, 1 tsp sesame seeds, and 2 tbsp chopped cilantro or parsley. Serve immediately with steamed rice or noodles and lime wedges on the side.