Sweet and Sour Fish Fillet
Fish fillets with a crispy coating, fried and then mixed with a sweet and tangy sauce.
Calories: 6002kcal
Ingredients
- 2 lbs. fish fillet sliced into serving pieces
- 2 cups Good Life Breadcrumbs
- 1 1/2 cups cooking oil
Batter Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 egg
- 1 cup water
Sauce Ingredients
- 2 1/2 cups water
- 2 cloves garlic
- 1 teaspoon sesame oil
- 1/2 cup brown sugar
- 1/2 cup tomato ketchup
- 3/4 cup pineapple chopped
- 1/4 cup white vinegar see notes below
- 1 small yellow onion sliced
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 1/2 tablespoon cornstarch diluted in 2 tablespoons water
- salt and ground black pepper to taste
Instructions
- Prepare the batter ingredients by combining and mixing all the dry ingredients before adding water. Mix well.1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 egg, 1 cup water
- Soak the fish fillet into the batter mixture for 10 minutes.2 lbs. fish fillet
- Heat 2 cups of cooking oil in a wok.1 1/2 cups cooking oil
- Take a slice of fish fillet out of the batter, let the excess bater drip, and then roll it over Good Life Breadcrumbs until completely coated. Perform this step for all fish fillets.2 cups Good Life Breadcrumbs
- Deep-fry the breaded fish until the color of the breading turns golden brown. Remove from the wok and let the excess oil drip. Arrange in a clean plate. Set aside. (see notes below)
- Make the sweet and sour sauce by heating 3 tablespoons of oil in a wok (you can re-use the oil from the fried fish). Sauté the garlic until it starts to brown. Add the onion, ginger, carrot, and bell peppers, pineapple, and sesame oil. Continue sautéing for 30 seconds.1 1/2 cups cooking oil, 1 teaspoon sesame oil, 1 small yellow onion, 1 small red bell pepper, 1 small green bell pepper, 3/4 cup pineapple
- Pour vinegar and water. Let it boil.2 1/2 cups water, 1/4 cup white vinegar
- Add the ketchup and sugar. Stir until it dilutes completely.1/2 cup tomato ketchup, 1/2 cup brown sugar
- Combine cornstarch with 3 tablespoons of water. Mix well and then pour into the sauce. Stir until the sauce thickens.1 1/2 tablespoon cornstarch
- Add the fried fish fillet. Season with salt and ground black pepper.salt and ground black pepper to taste
- Transfer to a serving plate. Serve. Share and enjoy!
Notes
- White vinegar - The vinegar used in this recipe is white vinegar, which is stronger and sharper. It brings a bright, tangy flavor to dishes but can easily dominate if used in excess. That’s why it’s crucial to stick to the recommended amount—around 1/4 cup in this case. Using more could result in a sauce that’s too sour, overpowering the balance of flavors.
- Cooking fish - Fish cooks quickly, so avoid frying it for too long. Most types of fish cook quickly, especially when fried, as high heat can speed up the process. Overcooking can rob the fish of its natural tenderness, leaving it dry and less flavorful. To avoid this, it’s a good idea to monitor the cooking time closely and aim for a golden, crisp exterior while ensuring the fish inside remains moist and flaky.
Nutrition
Calories: 6002kcal | Carbohydrates: 448g | Protein: 228g | Fat: 373g | Saturated Fat: 35g | Polyunsaturated Fat: 105g | Monounsaturated Fat: 223g | Trans Fat: 1g | Cholesterol: 617mg | Sodium: 5623mg | Potassium: 4396mg | Fiber: 19g | Sugar: 166g | Vitamin A: 4508IU | Vitamin C: 224mg | Calcium: 717mg | Iron: 23mg