Sweet and sour fish

Sweet and sour fish

This is definitely one of my favourite ways to cook fish at home after fry, curry, stew, broth 😂😂 anyway, this is such a simple and satisfying dish that’s packed with undeniable flavour. It’s a great weeknight, date night or even dinner party meal. It’s not a 30 minute special but you won’t be slaving in the kitchen all day or night. Hope you enjoy this sweet and sour fish as much as I do ♥️

Fish Preparation

* 3lbs of your favourite fish, rinsed clean, pat dry and cut into bite size cubes (for this recipe I usually use Covina or Snapper)

* 4 tablespoons green seasoning

* 1 teaspoon fish seasoning

* 1/2 teaspoon salt

* 1/2 black pepper

* Juice of 1 lime

For frying

* 3 cups canola oil, for frying

* 1 cup all-purpose flour

Sweet and sour sauce

* 1/2 cup onion, cut into a 1-inch dice

* 1/4 cup red bell peppers, cut into a 1-inch dice

* 1/4 cup green bell peppers cut into a 1-inch dice

* 1 tablespoon ketchup

* 1/2 cup fresh pineapple, diced

* 1/2 cup carrots, cut into coins

* 2 teaspoons soy sauce

* 2 teaspoons sesame oil

* 2 teaspoons fresh ginger

* 2 bottles of a store bought sweet and sour sauce of your preference (I used Kikkoman)

* 1/4 cup of Water to thin sauce out if a bit it becomes too thick (optional)


Wash fish and pat dry. Cut into bite size cubes and place in a bowl. Add fish seasoning, salt, green seasoning, black pepper and lime juice to fish and set aside.

Place flour in another bowl and set aside for battering. Chop onions, bell peppers, pineapples and carrots and set aside. Finely chop ginger. In a saucepan, add sesame oil and heat to medium as well.

Add ginger to sesame oil. Allow ginger to cook for approximately 3 minutes. Add onions, bell peppers, carrots to saucepan and sauté until tender. Mix soy sauce, sweet and sour sauce and ketchup and add to saucepan. Stir and allow to simmer on low heat. Finally add pineapples and adjust flavours to your preference. Remove sauce from heat and set aside.

Heat canola oil to medium in a deep pan fit for frying. While canola oil heats up, coat the fish pieces in flour, shake off excess flour and set on a plate or baking rack. (I do not season my flour in this particular recipe because the fish was seasoned and the sauce is as well. I don’t want the flavours to be overwhelming or salty. Also, I don’t use a thermometer to monitor my oil temperature, I usually place a wooden spoon in oil and observe bubbles forming around the spoon.)

Carefully place battered fish into oil and fry. Remove from oil using a slotted spoon when golden brown and place on a paper towel. When all of the fish is fried, place the fish in a large bowl, pour half of the sauce over the fish and toss. Continue adding sauce a little at a time until the fish is evenly coated.

Serve with rice or noodles!

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