Takeout-Style Sweet and Sour Fish
Takeout-Style Sweet and Sour Fish
Ingredients
For the Fish
- 1 1/2 pounds white fish fillets, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 cup cornstarch, plus extra for hands
For Frying and Vegetables
- 4 cups vegetable oil, for deep frying
- 1/2 onion, cut into 1-inch wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
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 juice
- 2 tablespoons pineapple juice, reserved from canned pineapple
- 1/4 teaspoon MSG, or to taste
- 2 tablespoons rice vinegar
Instructions
- 1
Place the cut fish fillets in a large metal bowl. Season the fish evenly with salt and white pepper.
⏱️ 2 min
- 2
Add 1 cup of cornstarch to the seasoned fish. Mix thoroughly by hand, ensuring every piece of fish is completely coated. This coating is crucial for achieving a crispy texture.
⏱️ 3 min
- 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350-375°F (175-190°C). To prevent oil burns, lightly dust your fingertips with cornstarch before handling the fish.
⏱️ 5 min•🌡️ 360
- 4
Carefully drop the cornstarch-coated fish pieces into the hot oil one at a time, being careful not to overcrowd the wok. Stir the fish gently to prevent pieces from sticking together.
⏱️ 4 min•🌡️ 360
- 5
Fry the fish until it is golden brown and crispy, about 3-4 minutes. Once the fish has reached the desired crispiness, immediately add the chopped onion, red bell pepper, and green bell pepper directly into the hot oil with the frying fish.
⏱️ 4 min•🌡️ 360
- 6
Continue to fry for another 1 minute, allowing the vegetables to slightly soften while the fish finishes crisping. Immediately after, drain the fried fish and vegetables together using a large metal strainer, removing them from the oil. Set aside.
⏱️ 2 min•🌡️ 360
- 7
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat.
⏱️ 1 min
- 8
To make the sauce, add the ketchup, granulated sugar, pineapple chunks, reserved pineapple juice, MSG, and rice vinegar to the wok. Stir all the sauce ingredients together over medium heat until combined and simmering slightly.
⏱️ 3 min
- 9
Once the sauce is simmering, turn off the heat. Add the previously fried fish and vegetables back into the wok with the prepared sauce.
⏱️ 1 min
- 10
Toss the fish and vegetables gently to coat them completely in the sweet and sour sauce. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Fish
- 1 1/2 pounds white fish fillets, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 cup cornstarch, plus extra for hands
For Frying and Vegetables
- 4 cups vegetable oil, for deep frying
- 1/2 onion, cut into 1-inch wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
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 juice
- 2 tablespoons pineapple juice, reserved from canned pineapple
- 1/4 teaspoon MSG, or to taste
- 2 tablespoons rice vinegar
Instructions
- 1
Place the cut fish fillets in a large metal bowl. Season the fish evenly with salt and white pepper.
⏱️ 2 min - 2
Add 1 cup of cornstarch to the seasoned fish. Mix thoroughly by hand, ensuring every piece of fish is completely coated. This coating is crucial for achieving a crispy texture.
⏱️ 3 min - 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350-375°F (175-190°C). To prevent oil burns, lightly dust your fingertips with cornstarch before handling the fish.
⏱️ 5 min•🌡️ 360 - 4
Carefully drop the cornstarch-coated fish pieces into the hot oil one at a time, being careful not to overcrowd the wok. Stir the fish gently to prevent pieces from sticking together.
⏱️ 4 min•🌡️ 360 - 5
Fry the fish until it is golden brown and crispy, about 3-4 minutes. Once the fish has reached the desired crispiness, immediately add the chopped onion, red bell pepper, and green bell pepper directly into the hot oil with the frying fish.
⏱️ 4 min•🌡️ 360 - 6
Continue to fry for another 1 minute, allowing the vegetables to slightly soften while the fish finishes crisping. Immediately after, drain the fried fish and vegetables together using a large metal strainer, removing them from the oil. Set aside.
⏱️ 2 min•🌡️ 360 - 7
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat.
⏱️ 1 min - 8
To make the sauce, add the ketchup, granulated sugar, pineapple chunks, reserved pineapple juice, MSG, and rice vinegar to the wok. Stir all the sauce ingredients together over medium heat until combined and simmering slightly.
⏱️ 3 min - 9
Once the sauce is simmering, turn off the heat. Add the previously fried fish and vegetables back into the wok with the prepared sauce.
⏱️ 1 min - 10
Toss the fish and vegetables gently to coat them completely in the sweet and sour sauce. Serve immediately.
⏱️ 1 min