Sweet & Sour Fish Fillet Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 1.5"–2" pieces. Season evenly with 1 tsp salt and 1 tsp black pepper.

Batter

In a shallow bowl, beat 1 large egg. Stir in 1 tablespoon cornstarch and 1 tablespoon all-purpose flour until smooth. The mixture should be slightly runny—add a teaspoon of water if too thick.

Fry

Heat 1 cup vegetable oil in a heavy skillet or shallow pot over medium-high heat until shimmering (about 350°F / 175°C). Dredge each fish piece in the egg-cornstarch batter, letting excess drip off, then carefully place into hot oil without crowding. Fry in batches for 2–3 minutes per side, or until golden brown and cooked through. Remove to a wire rack or paper towel-lined plate to drain. Reduce heat to medium for sauce step.

Combine sauce liquids

In a bowl or measuring cup, combine 1 cup pineapple juice, 1 tablespoon white vinegar, 1 tablespoon soy sauce, 3 tablespoons ketchup, and 2 tablespoons brown sugar. Stir until sugar is mostly dissolved.

Make slurry

In a small cup, whisk together 2 teaspoons cornstarch with 2 tablespoons cold water until smooth and no lumps remain.

Cook sauce

Wipe out excess oil from the frying pan, leaving about 1 teaspoon for sautéing. Heat pan over medium. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add the combined sauce liquids and bring to a gentle simmer, stirring. Once simmering, pour in the cornstarch slurry while whisking; the sauce will thicken within 30–60 seconds. Taste and adjust — add up to 1/2 teaspoon salt or an extra 1/2 tablespoon sugar or vinegar to balance sweetness and tang if desired.

Stir-fry vegetables

In the pan with the simmering sauce, add 1/2 cup red bell pepper pieces, 1/2 cup green bell pepper pieces, and 1/2 cup onion wedges. Cook 2–3 minutes, stirring, until vegetables are crisp-tender.

Add pineapple and fish

Stir in 3 ounces pineapple chunks and the fried fish pieces. Gently toss or spoon sauce over fish to coat, cooking 1–2 minutes more so everything is heated through and the sauce clings to the fish without breaking the pieces.

Garnish and serve

Turn off heat. Sprinkle 1 tablespoon sliced scallions and 1/2 teaspoon sesame seeds (optional) over the dish. Serve immediately with steamed rice or noodles.