5 from 16 votes
Sweet and Sour Fish (糖醋鱼)
Sweet and Sour Fish combines lightly battered white fish fillets with a tangy sauce made from rice vinegar, soy sauce, sugary sweetness, and a hint of chili. The fish is shallow fried to produce a crisp coating, contrasting with the glossy, vibrant sauce enriched by garlic, ginger, and Shaoxing wine. This dish blends savory, sweet, and acidic flavors, traditionally served hot for a balanced seafood entrée.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Calories:
501 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 4 fillets (1.5 to 2 lbs / 700 to 900 g) white fish , skin-on preferred (catfish, bass, perch, trout, and snapper are suitable)
Fish coating
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Sauce
- 1 inch ginger , sliced into thin strips
- 4 cloves garlic , sliced
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1/2 cup rice vinegar
- 1/3 cup sugar
- 1/4 cup Chili garlic sauce
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
Cook
- vegetable oil for shallow frying
- 1 bell pepper , sliced
- 1/4 yellow onion , sliced
- sesame seed Optional, toasted, for garnish
Instructions
Prep
- Mix the fish coating ingredients in a tray or plate that is large enough to hold one fish fillet.
- Mix the sauce ingredients in a big bowl. Stir to mix well.
- Score the fish by slicing a 1” (2.5 cm) crosshatch pattern across the flesh. If using skin-on fish, cut to the skin but not through it. If using skinless fish, cut through about 2/3 of the fillets so the fillets won’t fall apart.
Cup of Yum
Cook the fish
- Prepare a roasting rack over a big tray, for the cooked fish fillets.
- In a deep-sided pan that’s large enough to hold one fish fillet, heat 1” (2.5 cm) of oil over medium-high heat until it reaches 375°F (190°C). If you’re using smaller fish fillets, you can use as little as 1/2” (1.2 cm) of oil, as long as it covers 2/3 of the fish.
- Only coat as much fish as you can fry at a time. Place the fish skin-side-down in the tray with the cornstarch mixture. Use a spoon to add more mixture on top. Carefully lift the fillet using your hand to shake off the extra cornstarch and make sure there’s cornstarch between the diamond cuts.
- As soon as the fish is coated, glenty lay it, flesh-side-down, into the heated oil. Cook without touching until the bottom turns golden, 3 minutes for smaller fish, and 4 minutes or so for larger fish. Flip and cook the other side, for another 2 to 3 minutes.
- Once done, transfer the fillet to the tray lined with the rack to drain the extra oil.
Cook the sauce
- In a medium-sized frying pan, heat 1 teaspoon of oil over medium heat until hot. Add the ginger and garlic. Stir to release the fragrance, 30 seconds or so.
- Add the onion. Stir a few times.
- Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the pan. Stir and cook to bring the sauce to a boil.
- As soon as the sauce starts to thicken, add the bell peppers. Stir a few times until the sauce thickens. Immediately transfer the sauce into a bowl.
Serve
- Plate the fish on a large tray or on individual serving plates. Add the sauce along with the pepper and onion onto each fillet. Garnish with toasted sesame seeds, if using. Serve immediately.
Nutrition Information
Serving
1serving
Calories
501kcal
(25%)
Carbohydrates
30.1g
(10%)
Protein
45g
(90%)
Fat
16.7g
(26%)
Saturated Fat
2.7g
(14%)
Cholesterol
80mg
(27%)
Sodium
941mg
(39%)
Potassium
87mg
(2%)
Fiber
0.8g
(3%)
Sugar
18.6g
(37%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 501
% Daily Value*
| Serving | 1serving | |
| Calories | 501kcal | 25% |
| Carbohydrates | 30.1g | 10% |
| Protein | 45g | 90% |
| Fat | 16.7g | 26% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 80mg | 27% |
| Sodium | 941mg | 39% |
| Potassium | 87mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 18.6g | 37% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.