Crispy Sweet and Sour Fish (Fried)
Crispy Sweet and Sour Fish (Fried)
Ingredients
For the Crispy Fish
- 1 1/2 pounds white fish fillets, cut into 1-inch bite-sized pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper, or to taste
- 1 cup cornstarch, plus more for coating fingertips
- 4 cups vegetable oil, for deep frying
For the Vegetables
- 1 red bell pepper, sliced into 1/2-inch strips
- 1 green bell pepper, sliced into 1/2-inch strips
- 1/2 yellow onion, sliced into 1/2-inch strips
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/2 cup canned pineapple chunks, drained, reserving 2 tablespoons of juice
- 2 tablespoons pineapple juice, reserved from canned pineapple
- 1 teaspoon Yum Yum seasoning
- 2 tablespoons rice vinegar
Instructions
- 1
Place the cut fish fillets in a medium bowl. Season generously with salt and white pepper, tossing gently to ensure even distribution.
⏱️ 3 min
- 2
Add 1 cup of cornstarch to the bowl with the seasoned fish. Toss thoroughly until every piece of fish is completely coated. Set aside.
⏱️ 2 min
- 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). To prevent sticking and ensure safety, lightly coat your fingertips with cornstarch before handling the fish.
⏱️ 5 min•🌡️ 350
- 4
Carefully drop the cornstarch-coated fish pieces into the hot oil, one at a time, being careful not to overcrowd the wok. Fry the fish for 3-5 minutes, stirring occasionally to prevent sticking, until golden brown and crispy. Work in batches if necessary.
⏱️ 8 min•🌡️ 350
- 5
Once the fish is crispy, add the sliced bell peppers and onion to the wok with the frying fish. Fry for an additional 1-2 minutes, just until the vegetables are slightly tender-crisp.
⏱️ 2 min•🌡️ 350
- 6
Immediately strain the fried fish and vegetables from the oil using a large metal strainer, allowing excess oil to drain. Transfer the strained fish and vegetables to a clean bowl and set aside. Carefully pour out the hot oil from the wok, reserving a small amount if desired for another use, and wipe the wok clean.
⏱️ 3 min
- 7
In the same clean wok, combine the ketchup, granulated sugar, pineapple chunks, reserved pineapple juice, Yum Yum seasoning, and rice vinegar. Stir well to combine.
⏱️ 2 min
- 8
Place the wok over medium-high heat and bring the sauce to a simmer. Cook, stirring frequently, for 3-5 minutes, or until the sauce thickens to your desired consistency.
⏱️ 5 min
- 9
Add the strained fried fish and vegetables back into the wok with the reduced sweet and sour sauce. Toss everything together gently but thoroughly to ensure all the fish and vegetables are evenly coated with the sauce.
⏱️ 2 min
- 10
Serve the crispy sweet and sour fish immediately, perhaps with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Crispy Fish
- 1 1/2 pounds white fish fillets, cut into 1-inch bite-sized pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper, or to taste
- 1 cup cornstarch, plus more for coating fingertips
- 4 cups vegetable oil, for deep frying
For the Vegetables
- 1 red bell pepper, sliced into 1/2-inch strips
- 1 green bell pepper, sliced into 1/2-inch strips
- 1/2 yellow onion, sliced into 1/2-inch strips
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/2 cup canned pineapple chunks, drained, reserving 2 tablespoons of juice
- 2 tablespoons pineapple juice, reserved from canned pineapple
- 1 teaspoon Yum Yum seasoning
- 2 tablespoons rice vinegar
Instructions
- 1
Place the cut fish fillets in a medium bowl. Season generously with salt and white pepper, tossing gently to ensure even distribution.
⏱️ 3 min - 2
Add 1 cup of cornstarch to the bowl with the seasoned fish. Toss thoroughly until every piece of fish is completely coated. Set aside.
⏱️ 2 min - 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). To prevent sticking and ensure safety, lightly coat your fingertips with cornstarch before handling the fish.
⏱️ 5 min•🌡️ 350 - 4
Carefully drop the cornstarch-coated fish pieces into the hot oil, one at a time, being careful not to overcrowd the wok. Fry the fish for 3-5 minutes, stirring occasionally to prevent sticking, until golden brown and crispy. Work in batches if necessary.
⏱️ 8 min•🌡️ 350 - 5
Once the fish is crispy, add the sliced bell peppers and onion to the wok with the frying fish. Fry for an additional 1-2 minutes, just until the vegetables are slightly tender-crisp.
⏱️ 2 min•🌡️ 350 - 6
Immediately strain the fried fish and vegetables from the oil using a large metal strainer, allowing excess oil to drain. Transfer the strained fish and vegetables to a clean bowl and set aside. Carefully pour out the hot oil from the wok, reserving a small amount if desired for another use, and wipe the wok clean.
⏱️ 3 min - 7
In the same clean wok, combine the ketchup, granulated sugar, pineapple chunks, reserved pineapple juice, Yum Yum seasoning, and rice vinegar. Stir well to combine.
⏱️ 2 min - 8
Place the wok over medium-high heat and bring the sauce to a simmer. Cook, stirring frequently, for 3-5 minutes, or until the sauce thickens to your desired consistency.
⏱️ 5 min - 9
Add the strained fried fish and vegetables back into the wok with the reduced sweet and sour sauce. Toss everything together gently but thoroughly to ensure all the fish and vegetables are evenly coated with the sauce.
⏱️ 2 min - 10
Serve the crispy sweet and sour fish immediately, perhaps with steamed rice.