Sweet and Sour Fish Fillet

The classic dish of Sweet and Sour Fish Fillet provides a delightful taste of Asian cuisine and is perfect for busy weeknights. This recipe makes use of portioned fish steaks that were coated and deep fried. These are then cooked in my flavorful sweet and sour sauce to give it that wonderful Asian flavor.

This Sweet and Sour Fish Fillet Recipe is simple and straightforward. You have the option to choose the type of fish to use along with the serving size of the fillet. You can also prepare the sweet and sour sauce in advance and keep it in the fridge until needed for either cooking this dish or as a condiment for fried dishes.

How to Cook Sweet and Sour Fish Fillet

1. Prepare the Batter for a Crispy Coating – In a mixing bowl, combine flour, cornstarch, salt, black pepper, paprika, and garlic powder. Stir to distribute the seasonings evenly. Crack an egg into the dry mixture, then gradually add water while stirring. Mix until you get a smooth, lump-free batter. This coating helps the fish stay crispy after frying.
2. Coat the Fish Fillets for a Crunchy Texture – Dip each fish fillet into the batter, making sure it’s fully covered. Let it sit for about 10 minutes so the batter sticks well. Meanwhile, heat cooking oil in a wok over medium heat. Before frying, lift each fillet, allowing the excess batter to drip off, then roll it in breadcrumbs until fully coated. This adds an extra crunchy layer to the fish.
3. Deep-Fry Until Golden Brown – Once the oil is hot, carefully place the breaded fillets into the wok. Fry in batches to avoid overcrowding, which helps them cook evenly. Flip occasionally until the breading turns golden brown. Once done, transfer the fish to a plate lined with paper towels to absorb excess oil.
4. Cook the Sweet and Sour Sauce for a Perfect Balance – In the same wok, heat a little oil. Sauté the garlic until lightly browned, then add onions, ginger, carrots, and bell peppers. Stir for about 30 seconds to release their flavors. Pour in vinegar and water, letting the mixture come to a boil. Stir in ketchup and sugar until fully dissolved. To thicken, mix cornstarch with a little water and pour it into the sauce while stirring.
5. Coat the Fish and Serve – Once the sauce thickens, season with salt and pepper. Add the fried fish fillets, gently tossing to coat them evenly. Transfer to a serving plate and enjoy your Sweet and Sour Fish Fillet with warm rice!

The marriage between sweet and sour

Asian cuisine is known for dishes with contrasting flavors that go harmoniously with each other. The combination of sweet and sour, for instance, highlights this approach perfectly. In Chinese cuisine, Sweet and Sour Pork combines the tanginess of vinegar with the subtle sweetness of sugar. In Thailand, Pad Thai balances the sour notes of tamarind and lime with the sweetness of sugar. Escabeche in the Philippines uses a vibrant vinegar-based sauce paired with sugar, resulting in a dish that’s both bright and flavorful. These examples show how contrasting flavors can come together to create a masterpiece.

Best Kinds of Fish Fillets for Sweet and Sour Dishes

The best fish fillets for sweet and sour dishes are firm, white-fleshed varieties that hold their shape during frying and absorb the sauce well. Tilapia, snapper, and grouper are excellent options because they have a mild flavor that pairs beautifully with the tangy and sweet sauce.

Other Sweet and Sour Recipes

Sweet and sour is not just for fish—it is a flavor combination that works well with so many other dishes. From pork to chicken, tofu, or even just vegetables, the tangy and sweet sauce adds a punch of flavor to a wide variety of ingredients. Here are some of my recipes you might want to try:

• Sweet and Sour Chicken Nuggets – These crispy chicken nuggets are coated in a tangy and sweet sauce, making them a perfect snack or quick meal. They’re flavorful, easy to make, and loved by kids and adults alike.
• Sweet and Sour Tofu Recipe – This vegetarian version swaps meat for tofu, which soaks up the sauce beautifully.
• Sweet and Sour Chicken Meatballs – Juicy chicken meatballs are simmered in a rich sweet and sour sauce!
• Sweet and Sour Pork Recipe – Tender pork chunks coated in a glossy sweet and tangy sauce. It’s a staple for anyone who loves bold and familiar flavors.

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Sweet and Sour Fish Fillet

Fish fillets with a crispy coating, fried and then mixed with a sweet and tangy sauce.

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Instructions

• Prepare the batter ingredients by combining and mixing all the dry ingredients before adding water. Mix well.

  1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 egg, 1 cup water

• Soak the fish fillet into the batter mixture for 10 minutes.

  2 lbs. fish fillet

• Heat 2 cups of cooking oil in a wok.

  1 1/2 cups cooking oil

• Take a slice of fish fillet out of the batter, let the excess bater drip, and then roll it over Good Life Breadcrumbs until completely coated. Perform this step for all fish fillets.

  2 cups Good Life Breadcrumbs

• Deep-fry the breaded fish until the color of the breading turns golden brown. Remove from the wok and let the excess oil drip. Arrange in a clean plate. Set aside. (see notes below)

• Make the sweet and sour sauce by heating 3 tablespoons of oil in a wok (you can re-use the oil from the fried fish). Sauté the garlic until it starts to brown. Add the onion, ginger, carrot, and bell peppers, pineapple, and sesame oil. Continue sautéing for 30 seconds.

  1 1/2 cups cooking oil, 1 teaspoon sesame oil, 1 small yellow onion, 1 small red bell pepper, 1 small green bell pepper, 3/4 cup pineapple

• Pour vinegar and water. Let it boil.

  2 1/2 cups water, 1/4 cup white vinegar

• Add the ketchup and sugar. Stir until it dilutes completely.

  1/2 cup tomato ketchup, 1/2 cup brown sugar

• Combine cornstarch with 3 tablespoons of water. Mix well and then pour into the sauce. Stir until the sauce thickens.

  1 1/2 tablespoon cornstarch

• Add the fried fish fillet. Season with salt and ground black pepper.

  salt and ground black pepper to taste

• Transfer to a serving plate. Serve. Share and enjoy!

Notes

• White vinegar – The vinegar used in this recipe is white vinegar, which is stronger and sharper. It brings a bright, tangy flavor to dishes but can easily dominate if used in excess. That’s why it’s crucial to stick to the recommended amount—around 1/4 cup in this case. Using more could result in a sauce that’s too sour, overpowering the balance of flavors.
• Cooking fish – Fish cooks quickly, so avoid frying it for too long. Most types of fish cook quickly, especially when fried, as high heat can speed up the process. Overcooking can rob the fish of its natural tenderness, leaving it dry and less flavorful. To avoid this, it’s a good idea to monitor the cooking time closely and aim for a golden, crisp exterior while ensuring the fish inside remains moist and flaky.

Nutrition Information

Calories: 6002kcal (300%) Carbohydrates: 448g (149%) Protein: 228g (456%) Fat: 373g (574%) Saturated Fat: 35g (175%) Polyunsaturated Fat: 105g Monounsaturated Fat: 223g Trans Fat: 1g Cholesterol: 617mg (206%) Sodium: 5623mg (234%) Potassium: 4396mg (126%) Fiber: 19g (76%) Sugar: 166g (184%) Vitamin A: 4508IU (90%) Vitamin C: 224mg (272%) Calcium: 717mg (72%) Iron: 23mg (128%)

© copyright: Vanjo Merano