Sweet & Sour Fish Recipe
Deep-fried fillet of fish topped with sweet and sour sauce, pineapples, tomatoes, bell peppers, and onions.
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Ingredients
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Chef's Specialties
Method
Chef's Specialties
- 1
Rinse the fish fillets and pat dry. Cut into 2-3 inch portions and season lightly with salt and white pepper.
- 2
- 3
In a bowl, combine all-purpose flour, 1/2 cup cornstarch (for batter), baking powder, 1/2 tsp salt, and 1/4 tsp white pepper to form the dry batter.
- 4
Dredge each fish piece in the dry batter, then dip in the egg wash, and return to the dry batter for a light crust.
- 5
Pour oil into a deep pot or fryer and heat to 350°F (175°C).
- 6
Fry the battered fish in batches until golden and crisp, about 4-6 minutes per batch. Transfer to a rack or paper towels to drain.
- 7
In a saucepan, combine pineapple juice, rice vinegar, sugar, ketchup, soy sauce, minced garlic, and grated ginger. Bring to a simmer and stir until sugar is dissolved.
- 8
Add pineapple chunks, bell peppers, onion, and tomatoes to the sauce. Simmer 2-3 minutes until vegetables are just tender.
- 9
Make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons water to create a smooth mixture. Stir the slurry into the sauce and simmer 1-2 minutes to thicken.
- 10
Pour the prepared sauce over the fried fish, or toss gently to coat. Allow the fish to warm through in the sauce for a minute or two.
- 11
Transfer to a serving platter, drizzle with extra sauce if desired, and garnish with sliced green onions or sesame seeds.
