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Sweet and Sour Fish
5 from 13 votes

Sweet and Sour Fish

Rika
Learn how to make a popular seafood dish from China, sweet and sour fish.  This Chinese seafood is incredibly delicious and easy to make. This homestyle meal (known as Tang Cu Yu (糖醋鱼)), would be the perfect addition to your family dinner table, any weeknight or for a gathering or fun occasion.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 257 kcal

Ingredients
 

  • 1 pound cod fillets or any white fish of your choice , (cut into an ⅛ inch thick slices)

Marinade:

  • 1 egg, (lightly beaten)
  • ½ tbsp Shaoxing wine , (or use dry sherry)
  • ½ tsp salt
  • ¼ cup corn starch
  • ½ tsp cooking oil , (such as vegetable, peanut, or canola oil)

Sweet and Sour Sauce:

  • 1 cup 100% pineapple juice
  • ¼ cup water
  • 3 tbsp light brown sugar
  • 3 tbsp rice wine vinegar
  • 2 tbsp ketchup
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp corn starch , ( mix with 1 tbsp water to thicken the sauce)

Stir Fry:

  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • ¾ cup diced green bell pepper
  • ¾ cup diced red bell pepper
  • ½ medium yellow onion , (diced)
  • vegetable oil

Instructions
 

  • Place the fish fillets in a bowl. Add the Shaoxing wine and salt, mix well. Mix in the egg and flour until the fish slices are fully coated. Add the oil. Set aside.
  • Heat at least 1 cup of oil in a wok over high heat. Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. 
    Working in batches, use chopsticks to drop the fish slices into the wok one by one. Deep-fry the fish slices until lightly golden. Do not overcook the fish. Remove the cooked fish from the pan, and transfer to a paper towel lined plate. Set aside.
  • In a medium-sized bowl, combine all sweet and sour ingredients. Set aside.
  • In a wok, heat 1 tsp of oil over high heat, cook garlic and ginger until fragrant for about 10 seconds. Whisk in the sweet and sour sauce into the wok, simmer, stirring occasionally until the sauce is thickened and glossy for about 5 minutes (or until have just enough sauce to wrap around the crispy pieces of fish, about 1¼ cup of sauce).
    Adjust seasoning with extra sugar and/or vinegar if needed or until you reach your desired taste. Remove from the heat, set aside.
  • In a clean wok, heat about 1½ tbsp of oil over high heat. Cook the diced onion, red bell pepper, and green bell pepper until tender. Add the fish slices back into the skillet, then pour in the sweet and sour sauce. Toss to combine. Remove from the heat and serve.
    Or for a crispier result, you can pour the sweet and sour sauce with vegetable mixture over the fish before serving.

Nutrition

Calories: 257kcalCarbohydrates: 33gProtein: 23gFat: 3gSaturated Fat: 1gCholesterol: 90mgSodium: 579mgPotassium: 724mgFiber: 1gSugar: 19gVitamin A: 1121IUVitamin C: 67mgCalcium: 49mgIron: 1mg
Keyword Sweet and Sour Fish, Sweet and Sour Fish Fillets, Tang Cu Yu
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