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Sweet and Sour Fish recipe

Sweet and Sour Fish recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish

A simple, yet delicious Chinese fish recipe. Serve with freshly cooked white rice, for lunch or dinner.

Quebec, Canada

39 people made this

IngredientsServes: 2 - 3

  • 2 white fish fillets, cut into pieces
  • salt and pepper to taste
  • cornflour as needed
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • Sauce
  • 3 tablespoons water
  • 3 tablespoons tomato ketchup
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon caster sugar
  • 2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1 spring onion, chopped

MethodPrep:20min ›Cook:12min ›Extra time:10min marinating › Ready in:42min

  1. Pat dry the fish with kitchen towels, sprinkle with salt and pepper and let sit for 10 minutes, then lightly dredge in cornflour.
  2. Heat a large frying pan or wok with 1 tablespoon oil over high heat. Fry the fish until no longer opaque, 3-5 minutes, depending on size of your fish pieces. Set aside.
  3. Heat the same pan with 1 tablespoon oil over high heat. Fry the garlic until aromatic, 2-3 minutes. Add the onion and salt and cook until soft, 3-4 minutes. Mix in the water, tomato ketchup, Worcestershire sauce, sugar, vinegar and salt.
  4. Bring the mixture to the boil. Add the fish back into the pan and garnish with spring onions before serving.

See it on my blog

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

What a great recipe! We really enjoyed it, served with boiled rice and bean sprouts plus some sliced mushrooms in with the garlic and onion because we had some left over. The sauce is really tasty, and so simple. I'll definitely add this to my list of "signature dishes" and bring it out whenever I need some brownie points from Mrs B, she absolutely loved it.-13 Dec 2017

After first bite I would rate it as 4 stars only, but after a second one I changed my mind. As a massive fan of chilli and all hot spices and strong flavours I thought initially it was too mild but after a while I found out that it is very well balanced in flavours, moist and tasty at the same time. I used brown sugar instead of caster one, but other ingridients remained unchanged. One of best recipes I did recently.-03 Sep 2016

I left out the cornflour, I found the sauce was quite thick enough without it, but apart from this found the recipe easy to follow and tasty, served with boiled rice.-03 Apr 2016

Sweet and Sour Pompano

Sweet and Sour Pompano is a simple fish dish that you can serve for lunch. This recipe involves pompano, a type of fish known for its white meat and delicious taste. This quick and easy recipe has been tried and tested multiple times. I find it convenient to have a cup or two of sweet and sour sauce in the fridge ready, just in case I make an impulsive decision to make dishes such as this (I usually have a weekly meal plan, but that is not followed 100% for many reasons).

The sweet and sour sauce is a separate recipe that you can view on the recipe section below. There is a a link leading to the recipe. The fish, on the other hand, is a simple fried fish recipe. I just made some incisions on the fish so that it can absorb the salt and cook faster. I think that it also gave the fish a classy look.

This dish is best with warm white rice. You can also have it with fried rice. The good thing about the sweet and sour sauce is the idea that you can use it almost in any fried dishes. You can fry pork or chicken and pour the sauce over to make it taste great. A good example would be our Sweet and Sour Chicken Nuggets.

– This Sweet and Sour Fish recipe uses crispy fried fish fillets and a delicious homemade sauce to create a fun enjoyable dish everyone will love. Its simple step-by-step process is easy to follow and guarantees success. The fish is lightly coated then shallow-fried until crispy and then covered with a rich and flavourful sauce.

What fish fillet is best for frying?

How to make crispy fried fish

Using potato starch and cornstarch as a coating is key to getting your fish light and crispy. I choose to use both potato starch and cornstarch to coat my fish, however, if you’re unable to find potato starch, you may use cornstarch instead.

Another important tip to get perfectly fried crispy fish pieces is managing the oil temperature. When the oil temperature is adequately hot, it prevents the fish from absorbing too much oil and becoming soggy. This recipe teaches you how to test the oil temperature to get delicious crispy fried fish.

  • 2 small halibut steaks (about 4 ounces each)
  • 1/2 cup store-bought Thai sweet chili sauce
  • 1 tablespoon oyster sauce
  • 2 red bird's eye (or jalapeño) chilies, thinly sliced crosswise
  • 2 small shallots, thinly sliced (about 1/2 cup)
  • 1/4 cup fresh cilantro leaves
  • Steamed jasmine rice for serving

Fill a large pot or wok with 1 to 2 inches of water and place a steamer insert inside. Alternatively, adjust oven rack to center position and preheat oven to 350°F. Arrange fish steaks in a glass baking dish that just fits them. Combine chili sauce, oyster sauce, chilies, and shallots in a small bowl. Pour sauce over steaks.

Cover dish tightly with foil. Place in steamer or oven and cook until fish is barely cooked through, 15 to 20 minutes. Sprinkle with cilantro leaves and serve with steamed jasmine rice


This sweet and sour fish recipe is perfect for Chinese New Year, for other Chinese festivals, or even as a centerpiece for your dinner party. Using fish fillets instead of a whole fish takes all the guesswork out of cooking and makes it a very practical dish for home cooks. I hope you enjoy it as much as I do!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Sweet and Sour Fish Recipe

Serves 2
Prep Time: 30 minutes
Cook Time: 10 minutes

For the fish and marinade:
1 (2-pound) whole sea bass, cleaned
2 tablespoons rice wine
6 thin slices ginger
3 scallions, cut into 1-inch pieces

For the sweet and sour sauce:
4 tablespoons ketchup
3 tablespoons sugar
1 tablespoon rice vinegar
1/2 teaspoon salt
1 cup chicken stock
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 tablespoon oil
3 thin slices ginger, finely minced
3 cloves garlic, finely minced
2 scallions, white parts finely chopped and green parts julienned

For the batter:
1 cup cornstarch
4 tablespoons water chestnut powder (or can substitute glutinous rice flour)
1/2 teaspoon baking powder
Pinch of salt
1 egg
1 tablespoon oil
3/4 cup water
4 cups vegetable oil, for frying

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For health reasons I try to avoid deep fried foods. But I made an exception and tried this. The batter was perfect and my sheepshead fillets tasted great. I did add 1/4 cup ketchup to the sauce. With rice it was great. Gave it 3 instead of four stars only because it’s so complicated, time consuming, and messy.

As everyone else has said, the batter is the best! I added a bit of soy-sauce instead of salt. The instructions on how to gently fry it were very helpful, thankyou! I didn't happen to have any pineapple or juice (even though I live in a land full of pineapples), so had to substitute a bit for the sauce, and also found that sweet chilli sauce was a useful in this regard. Also as other reviewers have said a variety of Asian stir-fried vegetables is our preference, and works well with the sauce, so we used onion, garlic, fresh ginger, carrots, broccoli, a variety of colourful sweet peppers. I would use fresh chillies as well if I had them. We too enjoyed it with sticky Japanese style rice. Yum!

Made this again using chicken instead of fish. It turned out well and kept better as leftovers too!

Made it last night with haddock. Crisped up beautifully and was very tasty, especially paired with spicy mala string beans to balance the sweetness.

I've been making this with rockfish I've caught in the ocean and Chesapeake since I bought this magazine in 1991. Its awesome - fries up good - fish stays firm - sauce is great. Can't ask for too much more.

Not terrible, but. they're just fish sticks in sticky sweet sauce (not that they ever promised to be anything different). I tried some as the recipe directed and some browned and then baked. Both fine but nothing special.

A perfect marriage of sauce and crispiness. Someone else said it here, "restaurant quality". I haven't made anything fried in over 3 years because of cholesterol concerns, but I'll definitely add this to my repertoire. Ok, where does one get pineapple juice aside from buying it along with chunks or crushed pineapple? I took the advice of someone else here and used the crushed pineapple along with 1 cup called for. It added a nice texture. Iɽ repeat that again.

This was the best sweet and sour anything I've ever had. The sauce was not too thick or too sweet, it was just perfect. the batter on the fish was so beautiful and perfectly crispy the thought of making it soggy with a sauce broke my heart so I tossed carrots and haricot verts in with the sauce and peppers put that on the plate and topped with the crispy fish. Fabulous!

This was awesome - even my picky 11 yr old son ate 4 pieces! I actually used frozen Orange Roughy fillets I had from Trader Joes and the texture/taste was great. I had a can of crushed pineapple and used that instead of just plain juice and the the result was a wonderful sweet and sour salsa. Iɽ definitely use the crushed pineapple again.

I haven't written a recipe review in a long time even tho I'm a die-hard fan. I'm a HUGE FAN of this recipe - loved the way the fish turned out crispy. The only change I would make next time is adding some sliced scallions (green part) for color. Other than that - totally awesome!!

Love the sauce, and use it on a lot of other seafood and meats. The fish came out olier than we prefer, so I won't fry it next time, just oven bake it.

I have never commented on any recipe that I've tried with Epicurious, but this one made me stop and holla! This dish was DELICIOUS! I followed the recipe to the letter and made no adjustments other than using fresh cod as that was what I happened to have on hand. I was so proud of myself as it appeared and tasted like restaurant quality. The breading was light, golden and crispy. This will become my standard Sweet and Sour recipe from now on. I can't wait to try it with chicken! A definite keeper for my arsenal of recipes!

I didn't care for the batter for this fish at all. I thought the breading was too think in the end and masked the true flavor of the fish. However the sauce is great. had to tweak a little (I think I added a little more vinegar, and used lime juice instead of the lemon zest), but everyone agreed it has great flavor!

This is a great recipe. The batter is light and very easy to make. I used halibut and for the sauce I skipped the tablespoon of oil and mixed all the ingredient together including the ginger and red pepper and cooked until the sauce thickened. I also added one garlic clove, a little soya sauce and ketchup. This recipe is a keeper!

The recipe for the batter is perfect. I used snapper instead of sea bass. The dish was still scrumptious.

This is by far the best batter I have tried for deep fried fish.

This recipe is delicious. The sweet and sour sauce needed to be tweaked a bit for my taste. I added more salt, some fresh lemon juice and sweetened it with brown sugar. Having leftover sauce I actually think it tasted better the next day, so making it a day ahead would be a time saver. The texture and crispness of the fish was great, although I found it didn't brown up very well. By the time you put the sauce on it doesn't matter anyway. Just a great recipe and my husband loved it. <A HREF="">This is a nice recipe for Jasmine Rice.</A>

Fabulous, I didn't have lemon grass, so I omitted it. I did add 1 clove galic minced to the ginger.

EXCELLENT! This dish, was simple to make (though it took a longer than I anticpated)and absolutely delicious. The fish was not to bready (the cornstarch mixture made it very light) and the sauce was perfect. I highly recommend serving with rice, the sauce goes great with it.

The batter for the fish is great. The whole family loved it which is unusual! It is quite quick to make. I served it with Jasmine Rice which complemented it well.

This was just what I expected. It was yummy and simple to make. I used 4 big fillets of sole. I didnt have ginger but The sauce was still great. I want to use the sauce with chicken or shrimp next time. This was nothing fancy, but it's sweet and sour, just like it's suppose to be.

Yum! I have been looking for a good sweet and sour sauce recipe for a long time, and this one finally made the cut for me. I did make some substitutions. Instead of pineapple juice, I used mango juice. This was inspired by a dish I had recently while on Kauai, called "mango fish". I was trying to duplicate the sauce, and this actually surpassed it. I used the Coyote Cafe's chipotle chile hot sauce as well. The batter in this recipe is perfect. I cut way down on the oil as well. Rather than deep fry, I just sauteed. At the risk of repeating myself. YUM!

The batter was pretty much perfect, as everybody else indicated: Slightly puffy, crispy, and delicious. The sauce wasn't quite what I wanted (i.e. what Mom makes) so I made the following modifications: Doubled the vinegar and the sugar Added 3 tablespoons of tomato puree Substituted hot pepper sauce with 2 tablespoons of sweet chili sauce (Maggi works really well) Used canned pineapple chunks and syrup instead of straight pineapple juice Added 1 teaspoon garlic After the sauce had reduced--perfect! Quite possibly the best Chinese food I've ever made, and it definitely rivalled my Mom's sweet and sour. This time I used halibut, but next time I'll try red snapper, cod or sea bass.

This was very good and relatively easy to prepare. I used red, yellow and green peppers and also add some of the black chinese mushrooms thinly sliced. Yum, Yum, Yum!

Yum, yum, yum. This is great. The batter is terrific. Iɽ like this with shrimp, pork or chicken. I used cod this time, and it was really good.

Jamie Oliver’s Sweet And Sour Fish Balls

Jamie Oliver is one of the best-selling authors of all time and we must say Jamie’s sweet and sour fish ball is one delicious meal that is advertised top help save money however this might be a bit under consideration although the cost is a fraction of a Chinese takeaway.

Sweet and sour fish balls is an old Anglo Chinese classic and you are definitely going to love it’s sweet and sour flavor, the ingredients for this is quite a long one but be rest assured they are easy to get and it’s got beautiful texture and taste that makes the efforts all worthwhile.

The recipe for sweet and sour fish balls is definitely going to catch your attention if you are a fan of a healthier option compared to Chinese takeout although this might not be low in budget meal Jamie Oliver advised it is but it is cheaper than getting a takeaway and you are going to have a great time making it and overall the cookbook is something to have at hand as it contains more delicious healthy meals and makes a great addition to the cookbook shelf.

Jamie Oliver’s sweet and sour fish ball is on that you can make over and over again without getting tired of the tasty flavor and you can definitely make it as simple as possible depending on what you want going into it however in this recipe, we have all the ingredients listed and all you have to do is create an amazing sweet and sour fish ball with it.

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Ingredients for superior sweet and sour sauce

At this moment, I have quite a few trusted sweet and sour sauce recipes. But this is my favourite go-to when I prepare sauce for a whole fish serving. In my humble opinion, this is no ordinary sweet and sour sauce.

It is authentic and superior in flavour, with a consistency similar to a sticky glaze. The taste is indelibly sweet and piquant with savoury nuances and subtle citrus notes. You’ll find that the flavour is bold, complex and sophisticated.

The sauce is an easy mixture of easy-to-get ingredients:

  • Tomato sauce (ketchup)
  • Chilli sauce
  • Plum sauce
  • Rice vinegar
  • Sugar
  • Water
  • Lemon juice
  • Salt, just a dash

  • 1 kilo of dalagang bukid – washed and chopped
  • 1 medium onion – chopped
  • a pinch of finely chopped ginger
  • 1 medium carrot – julienned (sticks)
  • 1/2 green chili – seeds removed, washed, and chopped finely
  • 1 medium bell pepper – seeds removed and julienne
  • 1/2 cup vinegar
  • 1/2 cup water
  • 4 tablespoons white sugar
  • 1 tablespoon cornstarch melted in 1 cup water
  • 1 tablespoon ketchup
  • ground pepper
  • oil for frying
  1. Fry the dalagang bukid. Make sure it’s well done. I prefer it a little roasted. Then, set aside.
  2. In a pan, put 1/2 cup water, carrots, bell pepper, onion, ginger, chili and put into boil for 3 minutes or until the carrots were cooked.
  3. Add sugar and vinegar. Put into a boil.
  4. Add the water with cornstarch and continue to stir while boiling. Put into a very low fire when the sauce thickens.
  5. Add ketchup and stir.
  6. Add ground pepper, stir, and remove from fire.
  7. In a plate put the fish and drizzle with the sauce.