I have been using dried shiitake mushrooms a lot in my cooking lately. I love them for their health benefits as well as for their umami taste. In this Sweet and Sour Fish and Mushrooms recipe, the diced mushrooms and slices of cod are coated with a delicious sweet and sour sauce. It is similar to the sweet and sour fish normally served at Chinese restaurants. This recipe is simpler, it uses diced mushrooms and green peas as the only vegetables. I used cod in this recipe but any other firm white fish like tilapia and halibut can also be used. I only used a pound of cod but I wish I could have use more because a fish dish this good does not last long in my household. Enjoy!

Cooking Tips for Perfect Fish

Cooking fish can be a bit tricky, but there are a few tips to ensure your cod comes out perfectly every time. Start by patting the fish dry with paper towels. This helps achieve a nice sear and prevents it from steaming in the pan. If you’re using frozen fish, make sure to thaw it completely in the fridge overnight for the best texture. When cooking, use a non-stick skillet or a well-seasoned cast iron pan. Heat the pan over medium-high heat and add a splash of oil. Once the oil is shimmering, gently place the fish in the pan. Avoid moving it around too much; let it develop a nice crust before flipping it. Keep an eye on the cooking time, which is usually about 3-4 minutes per side for a one-inch thick fillet. If you have a fish spatula, it can be really helpful for flipping without breaking the fish apart.

Serving Suggestions

This Sweet and Sour Fish and Mushrooms dish pairs beautifully with a variety of sides. For a classic touch, serve it over a bed of steamed jasmine rice or fluffy white rice. The rice will soak up the delicious sauce and balance the flavors perfectly. If you prefer something a bit healthier, consider pairing it with quinoa or cauliflower rice. For added color and nutrition, a simple side of sautéed bok choy or stir-fried green beans can complement the dish nicely. If you’re looking to enhance the presentation, garnish your fish with fresh cilantro or sliced green onions. A sprinkle of sesame seeds also adds a nice crunch. For a more casual setting, serve it family-style with everyone digging in from the same platter. This makes for a fun and interactive dining experience. Don’t forget to have some extra sauce on hand for those who like a bit more flavor!

Frequently Asked Questions

What type of fish works best for this recipe?

Firm white fish like cod, tilapia, or halibut are great choices for this dish. They hold up well during cooking and absorb the sweet and sour sauce beautifully.

How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. When reheating, use a skillet to keep the fish from becoming rubbery.

Can I make this dish ahead of time?

It’s best to cook the fish fresh for the best texture. However, you can prepare the sauce and chop the veggies in advance to save time when you are ready to cook.

What can I substitute for dried shiitake mushrooms?

If you can’t find dried shiitake mushrooms, you can use fresh shiitake or even button mushrooms. They won’t have the same intensity of flavor, but they’ll still add a nice touch to the dish.

What should I serve with sweet and sour fish and mushrooms?

This dish pairs nicely with steamed rice or noodles to soak up the sauce. A simple side salad or stir-fried veggies can also complement the meal well.

Sweet and Sour Fish and Mushrooms

Liza Agbanlog

Sweet and sour fish and mushrooms combine crispy white fish with tender shiitake and peas, all tossed in a tangy sauce that balances flavor and texture beautifully. It's an easy dish that brings a burst of flavor to your dinner table.

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Prep Time 35

Cook Time 25

Total Time 1

Course Main Course

Servings -4 servings

Calories 300 kcal

Ingredients

1 lb cod, tilapia, halibut or any other white fish, cut into 1-inch chunks
1 egg white
½ cup plus 1 tbsp cornstarch
½ tsp salt
4 dried shiitake mushrooms
1 small onion peeled and diced
½ cup frozen peas thawed
Vegetable oil for frying

Sweet and sour sauce:

3 tbsp sugar
3 tbsp vinegar
6 tbsp water
3 tbsp ketchup
1 tbsp cooking wine
2 tsp cornstarch
½ tsp salt
1 tsp sesame oil

Instructions

In a medium bowl, combine fish with 1 egg white, 1 tablespoon cornstarch and ½ teaspoon salt. Set aside and let marinate for 30 minutes.
Cover shiitake mushrooms with boiling water and let sit for 30 minutes. Drain the mushrooms, squeeze dry and diced finely. Set aside.
In a bowl, mix together ingredients for the sauce. Set aside.
Coat each piece of sliced fish with cornstarch and then fry in hot oil in batches for 4 minutes or until golden brown. Drain on paper towels and set aside.
In a wok or skillet, heat 2 tablespoons oil over medium high heat. Add diced onions and mushrooms; stir-fry for 2 minutes or until onions has softened and mushrooms are tender. Add sweet and sour sauce and stir briskly until mixture has thickened. Add green peas and fried fish, turn off heat and stir gently until well blended.
Serve with steamed rice.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 2gSugar: 10g

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