Crispy Sweet and Sour Fish
Crispy Sweet and Sour Fish
Ingredients
For the Crispy Fish
- 1 1/2 pounds basa fillets, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Vegetables
- 1/2 yellow onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/2 cup canned pineapple chunks, undrained
- 1/4 teaspoon MSG (monosodium glutamate), optional, for 'yummy yummy' flavor
- 2 tablespoons rice vinegar
Instructions
- 1
Pat the basa fish pieces dry with paper towels. In a medium bowl, season the fish with salt and white pepper. Add the cornstarch and mix thoroughly by hand, ensuring every piece of fish is fully coated. This coating is crucial for crispiness.
⏱️ 5 min
- 2
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). To prevent burns, lightly coat your fingertips in cornstarch before handling the fish and hot oil.
⏱️ 3 min•🌡️ 350
- 3
Carefully add the cornstarch-coated fish pieces to the hot oil in batches, being careful not to overcrowd the wok. Stir gently to prevent sticking. Fry for 3-4 minutes, or until the fish is golden brown and crispy.
⏱️ 8 min•🌡️ 350
- 4
During the last minute of frying the fish, add the sliced yellow onion, red bell pepper, and green bell pepper to the wok with the fish. Continue to fry for 1 minute to lightly cook the vegetables.
⏱️ 1 min•🌡️ 350
- 5
Using a mesh strainer or slotted spoon, carefully remove the fried fish and vegetables from the oil and transfer them to a paper towel-lined plate to drain excess oil. Repeat with any remaining fish batches.
⏱️ 2 min
- 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add the ketchup, granulated sugar, undrained canned pineapple chunks, MSG (if using), and rice vinegar to the wok. Stir continuously until the sauce is heated through and slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 7
Turn off the heat. Add the fried fish and vegetables back into the wok with the sweet and sour sauce. Vigorously toss the mixture to ensure all the crispy fish and vegetables are thoroughly coated in the sauce.
⏱️ 2 min
- 8
Serve the Crispy Sweet and Sour Fish immediately on a serving platter, garnished with the colorful bell peppers and onions. This dish is excellent served with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Crispy Fish
- 1 1/2 pounds basa fillets, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Vegetables
- 1/2 yellow onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/2 cup canned pineapple chunks, undrained
- 1/4 teaspoon MSG (monosodium glutamate), optional, for 'yummy yummy' flavor
- 2 tablespoons rice vinegar
Instructions
- 1
Pat the basa fish pieces dry with paper towels. In a medium bowl, season the fish with salt and white pepper. Add the cornstarch and mix thoroughly by hand, ensuring every piece of fish is fully coated. This coating is crucial for crispiness.
⏱️ 5 min - 2
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). To prevent burns, lightly coat your fingertips in cornstarch before handling the fish and hot oil.
⏱️ 3 min•🌡️ 350 - 3
Carefully add the cornstarch-coated fish pieces to the hot oil in batches, being careful not to overcrowd the wok. Stir gently to prevent sticking. Fry for 3-4 minutes, or until the fish is golden brown and crispy.
⏱️ 8 min•🌡️ 350 - 4
During the last minute of frying the fish, add the sliced yellow onion, red bell pepper, and green bell pepper to the wok with the fish. Continue to fry for 1 minute to lightly cook the vegetables.
⏱️ 1 min•🌡️ 350 - 5
Using a mesh strainer or slotted spoon, carefully remove the fried fish and vegetables from the oil and transfer them to a paper towel-lined plate to drain excess oil. Repeat with any remaining fish batches.
⏱️ 2 min - 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add the ketchup, granulated sugar, undrained canned pineapple chunks, MSG (if using), and rice vinegar to the wok. Stir continuously until the sauce is heated through and slightly thickened, about 2-3 minutes.
⏱️ 3 min - 7
Turn off the heat. Add the fried fish and vegetables back into the wok with the sweet and sour sauce. Vigorously toss the mixture to ensure all the crispy fish and vegetables are thoroughly coated in the sauce.
⏱️ 2 min - 8
Serve the Crispy Sweet and Sour Fish immediately on a serving platter, garnished with the colorful bell peppers and onions. This dish is excellent served with steamed rice.
⏱️ 1 min