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5.0 from 12 votes

Sweet and Sour Fish Fillet Recipe

This sweet and sour fish fillet recipe is super easy to make and so delicious, just like the one you enjoy in Chinese restaurants (or even better). It will surely make the whole family come back for seconds.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 902 kcal
Course: Lunch , Dinner
Cuisine: Chinese , Filipino

Ingredients

SAUCE
  • ¼ cup tomato ketchup
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ¼ cup vinegar
  • 1 teaspoon cornstarch
  • ¼ cup water
VEGETABLES:
  • 2-3 small bell peppers in assorted colors cut into strips
  • 1 medium red onion cut into 1” cubes, loosened
  • 1 cup pineapple chunks
FISH and MARINATE:
  • 10.5 ounces fish fillet like cream dory cut into 2x2-inch or 2x3-inch
  • ½ teaspoon salt -adjust to taste
  • ¼ teaspoon white ground pepper
  • 2 tablespoons lemon or calamansi juice
BATTER:
  • ¼ cup ice cold water
  • 1 medium egg
  • ½ cup flour
  • ½ cup cornstarch
  • ½ teaspoon salt - adjust to taste
  • ½ teaspoon baking powder
FOR DREDGING:
  • ¼ cup cornstarch for dredging
  • 1-2 cups canola or corn oil for deep frying

Instructions

    Cup of Yum
  1. In a bowl mix all the ingredients for the sauce. Set aside.
  2. Cut the vegetables and set them aside.
  3. Place the fish slices in a bowl or plate and season with salt, pepper, and lemon or calamnsi juice.
  4. Heat enough oil for frying, about 2-3 inches, in a wok or deep pan over medium heat.
  5. While oil is heating up, sift together the flour, cornstarch, and baking powder in a bowl. Add the salt and mix. Add the egg and cold water and whisk into a smooth batter. (Remember to keep the batter cold.)
  6. Check if oil is hot enough by dipping a chopstick, it should bubble immediately.
  7. Take a piece of fish fillet and dredge it in cornstarch covering both sides then dip it in the batter and then deep fry in the hot oil. Deep fry the meat in batches if needed, do not overcrowd. Turn them several times using a slotted spoon to achieve even cooking. Cook until golden brown.
  8. Remove cooked fish fillet using a spider or slotted spoon and place it on a plate for now.
  9. Empty the oil from the wok, no need to wipe it clean. Turn on the heat to medium-high and add 1 tablespoon of oil. Add onions and bell peppers and cook for some seconds. Add the pineapple chunks and cook for some seconds more.
  10. Pour the sauce into the wok and simmer until it has thickened to a paste-like consistency for about a minute or two.
  11. Add back the fried fish fillet. Gently toss and mix for some seconds just until everything is coated with sauce. Transfer to a serving dish.

Nutrition Information

Calories 902kcal (45%) Carbohydrates 70g (23%) Protein 19g (38%) Fat 62g (95%) Saturated Fat 5g (25%) Polyunsaturated Fat 17g Monounsaturated Fat 38g Trans Fat 0.2g Cholesterol 78mg (26%) Sodium 1095mg (46%) Potassium 564mg (16%) Fiber 3g (12%) Sugar 29g (58%) Vitamin A 310IU (6%) Vitamin C 41mg (46%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 902

% Daily Value*

Calories 902kcal 45%
Carbohydrates 70g 23%
Protein 19g 38%
Fat 62g 95%
Saturated Fat 5g 25%
Polyunsaturated Fat 17g 100%
Monounsaturated Fat 38g 190%
Trans Fat 0.2g 10%
Cholesterol 78mg 26%
Sodium 1095mg 46%
Potassium 564mg 12%
Fiber 3g 12%
Sugar 29g 58%
Vitamin A 310IU 6%
Vitamin C 41mg 46%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.