MenuCulture Menu, Recent Posts
Sweet & Sour Fish Fillet
Sweet & Sour Fish Fillet
Sweet & Sour Fish Fillet is a popular Chinese dish made with crispy battered fish fillets coated in a tangy and slightly sweet sauce typically made with vinegar, sugar, ketchup, and various vegetables like bell peppers, onions, and pineapple. It’s a delicious and colorful dish that combines different flavors and textures for a delightful meal experience.
Ingredients
- 1 lb white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- 1 bell pepper cut into chunks
- 1 onion cut into chunks
- 1 cup pineapple chunks
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- In a bowl, mix cornstarch, flour, salt, and pepper. Coat the fish fillets in this mixture, shaking off any excess.
- Heat vegetable oil in a pan over medium-high heat. Fry the fish fillets until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.
- In a separate pan, sauté bell pepper and onion until slightly softened.
- In a bowl, mix ketchup, vinegar, sugar, water, and soy sauce to make the sweet and sour sauce. Pour over the bell pepper and onion mixture.
- Add pineapple chunks and bring the sauce to a simmer.
- Add the fried fish fillets to the sauce and gently toss to coat.
- Stir in the cornstarch-water mixture to thicken the sauce.
- Serve the Sweet & Sour Fish Fillet hot over steamed rice. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 375kcal (19%)Carbohydrates: 63g (21%)Protein: 27g (54%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 57mg (19%)Sodium: 840mg (37%)Potassium: 640mg (18%)Fiber: 3g (13%)Sugar: 30g (33%)Vitamin A: 1115IU (22%)Vitamin C: 47mg (57%)Calcium: 40mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
