Sweet and Sour Fish
Crispy, battered fish pieces tossed in a vibrant, tangy sauce with colorful bell peppers and onions. A classic Indo-Chinese favorite that's a perfect balance of sweet, sour, and savory flavors, ready in about 35 minutes.
For 4 servings
Marinate the Fish
- In a medium bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp of soy sauce, 0.5 tsp of salt, and black pepper powder.
- Gently toss to coat the fish evenly.
- Set aside to marinate for 15 minutes.
Batter and Fry the Fish
- In a separate bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, and the beaten egg. Add 1-2 tbsp of water if needed to form a thick, smooth batter that coats the back of a spoon.
- Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
- Dip each marinated fish piece into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Do not overcrowd the pan.
- Fry in batches for 4-5 minutes, turning occasionally, until the fish is golden brown, crispy, and cooked through.
- Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
Sauté Vegetables
- Carefully discard the used frying oil, wipe the wok clean, and place it back on high heat. Add 2 tbsp of fresh oil.
- Once the oil is shimmering, add the minced ginger and garlic. Sauté for 30 seconds until fragrant.
- Add the cubed onions and bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.
Prepare the Sweet and Sour Sauce
- In a small bowl, whisk together the remaining 2 tbsp soy sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp salt.
- Pour this sauce mixture into the wok with the vegetables and bring it to a simmer.
- In another small bowl, mix the remaining 1 tbsp of corn starch with 1/4 cup of water to create a smooth slurry with no lumps.
- Pour the slurry into the simmering sauce while stirring constantly. Cook for about 1 minute until the sauce thickens and turns glossy.
Combine and Serve
- Turn off the heat. Add the crispy fried fish pieces to the wok.
- Gently toss everything together to coat the fish evenly in the sauce without breaking it.
- Garnish with chopped spring onion greens and serve immediately with steamed rice or noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To ensure maximum crispiness, fry the fish just before you are ready to toss it in the sauce and serve.
- 2Do not overcook the bell peppers and onions; they should remain crisp-tender for a pleasant texture contrast.
- 3For a spicier version, add 1 tsp of chili garlic sauce or a few slit green chilies along with the ginger and garlic.
- 4Using a wire rack instead of paper towels to drain the fried fish helps air circulate, preventing the bottom from becoming soggy.
- 5Pineapple chunks can be a great addition for extra sweetness and tang. Add them along with the bell peppers.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with boneless chicken cubes, paneer, or even firm tofu for a vegetarian option. Adjust frying times accordingly.
Spicier SauceSpicier Sauce
Incorporate 1-2 teaspoons of Sriracha or red chili paste into the sauce mixture for a significant heat boost.
Healthier VersionHealthier Version
For a lower-fat alternative, you can bake or air-fry the battered fish pieces instead of deep-frying. Spray with a little oil and cook at 400°F (200°C) until golden and cooked through.
Why this is on our healthy list.
Rich in Lean Protein
White fish like basa or cod is an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Source of Vitamins and Minerals
The bell peppers and onions in this dish provide essential vitamins like Vitamin C and A, as well as antioxidants that help combat free radicals in the body.
Frequently asked questions
A typical serving of this Sweet and Sour Fish contains approximately 450-550 calories. The exact number can vary based on the type of fish used and the amount of oil absorbed during frying.