Sweet & Sour Fish Or Shrimp Recipe

Prepare protein

Pat fish fillets dry and cut into 1.5 - 2 inch pieces. If using shrimp, leave whole after peeling and deveining. Place protein in a bowl.

Add 1 beaten egg, 3 tbsp cornstarch, 1 tsp salt, and 1 tsp white pepper to the protein. Toss gently until pieces are evenly coated. Let marinate 10–15 minutes while preparing batter and sauce.

Make batter

In a medium bowl whisk together 3 tbsp flour, 3 tbsp cornstarch, and 1 tsp baking powder. Gradually add 1 cup cold water while whisking to form a smooth, pourable batter (slightly thick but fluid). Keep batter cold (place bowl over ice if hot kitchen).

Heat oil

Pour 2 cups neutral oil into a heavy skillet or wok to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Coat and fry protein

Working in batches to avoid crowding, dip each marinated protein piece into the batter to fully coat, letting excess drip off. Carefully lower into hot oil and fry until golden and crisp, about 2–3 minutes per side for fish pieces (1–2 minutes for shrimp). Remove with a slotted spoon to a paper-towel-lined tray. If making extra-crispy, fry a second time at 375°F (190°C) for 30–45 seconds, then drain.

Prep vegetables

While the protein fries, cut red and green bell peppers into 1-inch squares and onion into wedges. Mince garlic and ginger if not already done.

In a separate wok or large skillet, heat 1 tbsp oil over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant (do not burn). Add onion and bell peppers and stir-fry 2–3 minutes until slightly tender but still crisp. Season lightly with 1/4 tsp salt. Add pineapple chunks and stir to combine; cook another 1 minute. Remove vegetables to a plate and keep warm.

Combine sauce ingredients

In a bowl or measuring cup combine 1/2 cup ketchup, 1/4 cup rice vinegar, 3 tbsp sugar, 1 tbsp soy sauce and 1/4 cup pineapple juice. Stir until sugar is dissolved.

Make slurry

In a small cup mix 1 tsp cornstarch with 1 tbsp cold water until smooth.

Heat the skillet used for vegetables over medium heat. Pour in the sauce mixture and bring to a gentle simmer. Stir in cornstarch slurry and cook 1–2 minutes until the sauce thickens to a glossy, coating consistency. If sauce becomes too thick, add up to 1–2 tbsp water or pineapple juice to adjust.

Return the cooked vegetables to the pan with the sauce and toss to coat. Add the fried fish or shrimp and gently toss once or twice to coat the protein without breaking the pieces. Drizzle 1 tsp sesame oil and sprinkle sliced scallions over the top.

Transfer to a serving plate and serve immediately with steamed rice. Serves hot so the coating remains crisp.