Sweet and Sour Fish Fillet
Sweet and Sour Fish Fillet
Ingredients
For the Fish
- 1 1/2 pounds swai fillet, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg white
- 2 tablespoons corn starch
- 3 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1/2 cup water
- 1 tablespoon cornstarch
For the Vegetables
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup pineapple chunks
- 2 cloves garlic, minced
- 1 inch ginger, minced
Instructions
- 1
Place the swai fillet pieces in a medium bowl. Add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Add the egg white. Mix all ingredients well to coat the fish thoroughly. Add 2 tablespoons corn starch and mix again until the fish is evenly coated.
⏱️ 5 min
- 2
Set the marinated fish aside to rest for 15 minutes. This allows the flavors to meld and the coating to adhere.
- 3
While the fish is marinating, prepare the sweet and sour sauce. In a separate bowl, combine 1/2 cup pineapple juice, 1/4 cup ketchup, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon granulated sugar, 1/2 cup water, and 1 tablespoon cornstarch. Whisk the mixture until all ingredients are well combined and smooth. Set aside.
⏱️ 5 min
- 4
Heat 3 cups of vegetable oil in a large deep pan or Dutch oven over medium-high heat to 350°F. Carefully place the marinated fish pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry the fish until it turns golden brown and crispy, about 3-4 minutes per batch.
⏱️ 10 min•🌡️ 350
- 5
Remove the fried fish from the pan with a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Keep warm.
⏱️ 2 min
- 6
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Heat the remaining oil over medium heat. Add the minced garlic and minced ginger to the pan and sauté until fragrant, about 30 seconds.
⏱️ 2 min
- 7
Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min
- 8
Add the chopped red, green, and yellow bell peppers to the pan. Sauté for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 9
Stir in the 1/2 cup pineapple chunks.
⏱️ 1 min
- 10
Give the prepared sweet and sour sauce mixture a quick whisk again, then pour it into the pan with the vegetables. Stir continuously over medium heat until the sauce thickens to the desired consistency, about 2-3 minutes.
⏱️ 3 min
- 11
Add the fried fish to the thickened sauce in the pan. Toss gently until all the fish pieces are evenly coated with the sweet and sour sauce.
⏱️ 1 min
- 12
Serve immediately with steamed rice, if desired, and enjoy your Sweet and Sour Fish Fillet!
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Fish Fillet
For the Fish
- 1 1/2 pounds swai fillet, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg white
- 2 tablespoons corn starch
- 3 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1/2 cup water
- 1 tablespoon cornstarch
For the Vegetables
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup pineapple chunks
- 2 cloves garlic, minced
- 1 inch ginger, minced
Instructions
- 1
Place the swai fillet pieces in a medium bowl. Add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Add the egg white. Mix all ingredients well to coat the fish thoroughly. Add 2 tablespoons corn starch and mix again until the fish is evenly coated.
⏱️ 5 min - 2
Set the marinated fish aside to rest for 15 minutes. This allows the flavors to meld and the coating to adhere.
- 3
While the fish is marinating, prepare the sweet and sour sauce. In a separate bowl, combine 1/2 cup pineapple juice, 1/4 cup ketchup, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon granulated sugar, 1/2 cup water, and 1 tablespoon cornstarch. Whisk the mixture until all ingredients are well combined and smooth. Set aside.
⏱️ 5 min - 4
Heat 3 cups of vegetable oil in a large deep pan or Dutch oven over medium-high heat to 350°F. Carefully place the marinated fish pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry the fish until it turns golden brown and crispy, about 3-4 minutes per batch.
⏱️ 10 min•🌡️ 350 - 5
Remove the fried fish from the pan with a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Keep warm.
⏱️ 2 min - 6
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Heat the remaining oil over medium heat. Add the minced garlic and minced ginger to the pan and sauté until fragrant, about 30 seconds.
⏱️ 2 min - 7
Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min - 8
Add the chopped red, green, and yellow bell peppers to the pan. Sauté for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 9
Stir in the 1/2 cup pineapple chunks.
⏱️ 1 min - 10
Give the prepared sweet and sour sauce mixture a quick whisk again, then pour it into the pan with the vegetables. Stir continuously over medium heat until the sauce thickens to the desired consistency, about 2-3 minutes.
⏱️ 3 min - 11
Add the fried fish to the thickened sauce in the pan. Toss gently until all the fish pieces are evenly coated with the sweet and sour sauce.
⏱️ 1 min - 12
Serve immediately with steamed rice, if desired, and enjoy your Sweet and Sour Fish Fillet!