Name: Sweet & Sour Fish Fillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp salt; 1 tsp ground black pepper; 2 tsp vegetable stock powder ((optional)); 1 cup water; 2/3 cup white sugar; 1/2 cup white vinegar; 4 tbsp ketchup; 1 tsp Worcestershire sauce; salt & pepper (to taste); 1 tbsp cornstarch; 2 tbsp water; cooking oil; 250 g fish fillet (cut into medium chunks); 4 cloves garlic (chopped); 1 onion (sliced); 1/2 cup red bell pepper (sliced); 1/2 cup green bell pepper (sliced); 1/2 cup carrot slices; 3/4 cup pineapple chunks (drained); sesame seeds (for garnish); water

So when I thought the craving for something sour was done, I saw a pack of fish fillet in the freezer. The first thing came to mind was to make sweet & sour fish fillet.

What’s your favorite Chinese take away? Mine is sweet & sour chicken. There’s something about sweet & sour dishes that I just can’t resist. If you read my post about Tom Yum Fried Rice, I mentioned that I made something sweet & sour but it was too sour. Edible, yes, but too sour for me.

Although I love this type of flavor, I only made it few times. To be honest, I always use a sweet & sour powdered mix when I want to make the dish at home. It’s convenient for me and I really love the simplicity of the flavor.

I told myself that when I make a sweet & sour dish at home, I’d want the flavor to be as close as possible to this powdered mix. And I was lucky to achieve it! Yay!

My version has just the right amount of sourness and sweetness. I love the color of the sauce – not too dark. The fish fillet is soft and the coating sticks very well to the fish fillet.

NOTES ON SWEET & SOUR FISH FILLET:

You can dip the fish fillet in the coating once (wet & then dry) if you want a lighter coating.
Instead of fish fillet, you can use chicken (cut into chunks) and follow the same procedure.
I prefer to drain the pineapple chunks before adding to the pan. You can also omit this ingredient.
If you like a sauce that’s darker in color, you can add red food coloring.
Don’t forget to do a taste test and adjust accordingly – you can add vinegar or sugar as per your liking.
The sauce thickens more the longer you let it simmer.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am bringing this yummy dish at FIESTA FRIDAY #455 | Full Plate Thursday, 612 | Happiness is Homemade | What’s for Dinner? Sunday Link up #394 |

Sweet & Sour Fish Fillet

A favorite Chinese take away. This version has the right amount of sweetness & sourness just the way I love it!

Course Main Course

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 5

Author Jhuls @ The Not So Creative Cook

Ingredients

For the coating:

2 cups all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp ground black pepper
2 tsp vegetable stock powder (optional)

For the sauce:

1 cup water
2/3 cup white sugar
1/2 cup white vinegar
4 tbsp ketchup
1 tsp Worcestershire sauce
salt & pepper to taste

For the slurry:

1 tbsp cornstarch
2 tbsp water

Others:

cooking oil
250 g fish fillet cut into medium chunks
4 cloves garlic chopped
1 onion sliced
1/2 cup red bell pepper sliced
1/2 cup green bell pepper sliced
1/2 cup carrot slices
3/4 cup pineapple chunks drained
sesame seeds for garnish
water

Instructions

Prepare a pan over medium heat and add cooking oil. While waiting for the cooking oil to be hot, let’s coat the fish fillet.

For the coating:

Add the coating ingredients in a bowl and mix well.
Get another bowl and add half of the mixture to this bowl.
Add water (portion by portion) to one of the bowls until you get a runny (not too runny) consistency.
Coat each slices of fish fillet – (1) dry, (2) wet, (3) dry.
Place all the coated fish fillet on a plate.
Frying: Fry the coated fish fillet in hot oil until golden brown. When done, put them on a strainer or stack of paper towels to drain excess oil. You can do the frying in batches to make sure not to overcrowd the pan.

For the sauce:

Using another pan (or the same pan), add cooking oil (I used the cooking oil in frying the fish fillet).
Add garlic and cook until fragrant. Next, add onion and cook until soft.
Add carrot slices and enough water just to cook the carrots.
Add bell peppers and cook for 1-2 minutes.
Pour all the sauce ingredients to the pan and mix until sugar is dissolved.
Add pineapple chunks. This time, you can also do a taste test and add more vinegar or sugar if necessary. Don’t forget to season with salt & pepper.
Add the slurry and let the sauce thicken (see notes) and immediately turn off the heat. You can now add the fried fish fillet.
Transfer to serving plate, garnish with sesame seeds. Enjoy with mixed fried rice or just plain steamed rice.

Recipe Notes

You can dip the fish fillet in the coating once (wet & then dry) if you want a lighter coating.
Instead of fish fillet, you can use chicken (cut into chunks) and follow the same procedure.
I prefer to drain the pineapple chunks before adding to the pan. You can also omit this ingredient.
If you like a sauce that’s darker in color, you can add red food coloring.
Don’t forget to do a taste test and adjust accordingly – you can add vinegar or sugar as per your liking.
The sauce thickens more the longer you let it simmer.