Sweet and sour is one of the most popular flavours in Chinese takeaway. This sweet and sour fish is super easy to make and perfect for any day of the week.

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Making homemade Sweet N Sour Sauce

If you have been following this blog you will notice the love I have for Chinese inspired dishes like my crispy teriyaki turkey or Steamed Bao Buns recipes.

This sauce is one of the easiest stir fry sauces to make. The flavours also go with almost any meat with chicken, pork and shrimp being popular favourites as far as takeaway goes.

Sweet N sour Fish traditionally is served whole however this is great to have bite sized and storing left overs is easy.

Ingredients

Here are the key ingredients needed to make sweet and sour sauce:

• Pineapple – Add the sweetness to the dish and play a key element in the flavour.
• Vinegar – Gives the sour element to the sauce.
• Soy sauce – The salt and umami flavour is essential for this dish.
• Brown Sugar – Adds sweetness to the sauce.
• Ketchup – Thickens the sauce while adding to the sour notes.

Tips on Making Sweet N Sour Fish

A few things to keep note of when making this dish:

• Make sure the fish is dry before coating and frying or the flour will be soggy.
• Use cornflour for more crisp texture, however all purpose flour can be used.
• Season fish before coating in flour as it gives the best flavour.
• If the sauce is a bit too thin, add more cornflour water mixture in teaspoon increments.

Storing Sweet and Sour Fish

If there are any left overs, store in an airtight container for up to 4 days. I do not recommend freezing at all. To reheat, microwave or place back into a pan on medium heat until hot.

Recommendations

Here are a few other recipes to try:

• Orange Pomegranate Glazed Chicken
• Vegan Short Rib Bao Bun: You need to try this!
• Salt and Pepper Aubergine ( Eggplant)

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

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AuthorsefordCategoryBassa, dinner ideas, Fish, Lunch ideas, Quick mealsDifficultyBeginner

This Chinese takeaway inspired Sweet and Sour fish is made with bassa fillet, loads of veggies and homemade sweet and sour sauce.

 

Yields5 ServingsServingsQuarter (1.25 Serving)Half (2.5 Servings)Default (5 Servings)Double (10 Servings)Triple (15 Servings)

Prep Time20 minsCook Time15 minsTotal Time35 mins

 500 g Bassa Fillets

 1 cup Broccoli florettes

 1 cup Red and Yellow Sweet pepper

 1 Small Onion diced

 2 Spring onions chopped

 2 Garlic cloves chopped

 1 inch ginger (or 1/2 tsp ginger paste)

 1 cup Pineapple Chunks

 1 cup Corn flour

 ¼ cup All Purpose flour

 2 tsp All purpose seasoning

 1 tsp Black pepper

 ½ tsp Paprika

Sweet sour sauce

 ⅓ cup Ketchup

 ¼ cup Brown Sugar

 2 tbsp Vinegar (white or white wine)

 12 tbsp Light soy sauce

 1 tsp Corn flour + 2tsp water

 ⅓ cup Pineapple juice

1

Clean fish, pat dry then Cut into large portions. Mix corn flour, all purpose flour and 1 tsp of all purpose seasoning together. Season fish with remaining seasonings then toss into the flour.

Heat a large Pan or wok and add 1 - 2 cups of oil. Fry the fish pieces until golden brown. Remove from the heat and rest to the side.

Once the oil has reached room temp remove any access and reheat the pan/wok. Add the onions, spring onions, peppers and broccoli and remaining veg to the pan then the pineapple chunks.

Meanwhile, in a bowl, combine ketchup, vinegar, soy sauce, brown sugar and pineapple juice. Whisk until well combined. Mix corn flour with water then add to the sauce.

Finally, When the veggies have slightly softened, place the fish back in the pan/wok and add the sauce. Toss together until the sauce thickens. Finish with sesame seeds or fresh spring onions and serve with rice or noodles.

Ingredients

 500 g Bassa Fillets

 1 cup Broccoli florettes

 1 cup Red and Yellow Sweet pepper

 1 Small Onion diced

 2 Spring onions chopped

 2 Garlic cloves chopped

 1 inch ginger (or 1/2 tsp ginger paste)

 1 cup Pineapple Chunks

 1 cup Corn flour

 ¼ cup All Purpose flour

 2 tsp All purpose seasoning

 1 tsp Black pepper

 ½ tsp Paprika

Sweet sour sauce

 ⅓ cup Ketchup

 ¼ cup Brown Sugar

 2 tbsp Vinegar (white or white wine)

 12 tbsp Light soy sauce

 1 tsp Corn flour + 2tsp water

 ⅓ cup Pineapple juice

Directions

1

Clean fish, pat dry then Cut into large portions. Mix corn flour, all purpose flour and 1 tsp of all purpose seasoning together. Season fish with remaining seasonings then toss into the flour.

Heat a large Pan or wok and add 1 - 2 cups of oil. Fry the fish pieces until golden brown. Remove from the heat and rest to the side.

Once the oil has reached room temp remove any access and reheat the pan/wok. Add the onions, spring onions, peppers and broccoli and remaining veg to the pan then the pineapple chunks.

Meanwhile, in a bowl, combine ketchup, vinegar, soy sauce, brown sugar and pineapple juice. Whisk until well combined. Mix corn flour with water then add to the sauce.

Finally, When the veggies have slightly softened, place the fish back in the pan/wok and add the sauce. Toss together until the sauce thickens. Finish with sesame seeds or fresh spring onions and serve with rice or noodles.

Notes

Sweet N Sour Fish

IngredientsDirections