Sweet and Sour Fish
Sweet and sour fish features crispy cod tossed with vibrant bell peppers, onions, and juicy pineapple. The tangy sauce adds a delightful twist to every bite.
Servings 4 -6 servings
Calories 450kcal
Ingredients
- 2 lbs cod tilapia, halibut or any other whitefish, cut into 1-inch chunks
- 1 large red bell pepper cut into 1-inch chunks
- 1 large onion cut into 1-inch chunks
- 1 large tomato cut into 1-inch chunks
- 1 398ml/14 oz can pineapple chunks, drained
- 2 tbsp cornstarch
- Vegetable oil for frying
Breading
- ¼ cup cornstarch
- 2 cups flour
- 6 tbsp vegetable oil
- 4 tsp baking powder
- 1 tsp seasoning salt
- 1 pinch cayenne pepper
- 2 cups water
Sweet and sour sauce
- 1/3 cup vinegar
- 1/3 cup sugar
- ½ tsp salt
- ¼ cup orange juice
- 1/4 cup pineapple juice
- ¼ cup ketchup
Instructions
- In a large bowl, toss fish with ¼ cup cornstarch.
- In another bowl, whisk together flour, 6 tbsp oil, baking powder, seasoning salt and cayenne pepper. Slowly add 2 cups of water, whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.
- Fry coated fish pieces in hot oil in batches for 4 minutes or until golden brown. Drain on paper towels.
- In a bowl, mix ingredients for the sauce. Set aside.
- In a wok or skillet, heat 1 tablespoon oil. Stir-fry red pepper and onions for 3 minutes. Add sauce mix. Bring to a boil and simmer for 10 minutes. Mix 2 tbsp of cornstarch in 1/8 cup of water, pour into the sauce and stir until the sauce has thickened. Add fish pieces, tomatoes and pineapple chunks to the sauce; stirring well to coat the fish with the sauce.
- Transfer to a plate and serve with steamed rice.
- Enjoy!
Notes
Recipe adapted from blogchef.net
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 600mg | Fiber: 3g | Sugar: 10g