Ingredients for Sweet And Sour Fish
- Fish Fillets
- Chinese Five Spice Powder
- Light Soy Sauce
- 1/2 cup milk
- 1/2 cup cornstarch
- Peanut Oil
- 1/4 cup water
- 1/2 cup reserved pineapple juice
- 2 tablespoons rice wine vinegar
- Caster Sugar
- Tomato Ketchup
- Rice Wine
- Garlic Clove
- Fresh Gingerroot
- 2 spring onions, thinly sliced
- 1/2 green bell pepper, thinly sliced
- Fresh Pineapple
- Salt & Fresh Ground Pepper
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How to Make Sweet And Sour Fish
- In a bowl, combine fish, five-spice powder, and soy sauce. Toss gently to coat. Marinate for 30 minutes.
- Dip the fish pieces in milk, then dredge in cornstarch, shaking off excess.
- Heat vegetable oil in a wok or large skillet over medium-high heat to 375°F (190°C).
- Deep-fry fish in batches for about 2 minutes, until golden brown and cooked through. Remove and drain on paper towels.
- Remove the oil from the wok, leaving about 2 teaspoons behind. Wipe out excess oil.
- In a bowl, whisk together cornstarch, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup, and rice wine or sherry until smooth.
- Heat the wok over medium heat. Add the reserved 2 teaspoons of oil, swirl to coat.
- Add minced garlic and grated ginger; stir-fry for a few seconds until fragrant.
- Add sliced spring onions and green bell pepper; stir-fry for 2 minutes until slightly softened.
- Add canned pineapple chunks.
- Pour in the prepared sauce and cook, stirring constantly, until thickened (about 2-3 minutes).
- Stir in 1 tablespoon of oil and season to taste.
- Pour the sweet and sour sauce over the fried fish and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
67g
Fat
11g
Carbs
8g