Sweet and Sour Fish
Crispy fried fish fillets tossed in a glossy, vibrant sweet and sour sauce with bell peppers and onions. This Indo-Chinese favorite balances tangy vinegar, sweet sugar, and a gentle kick of chili for a dish that pairs perfectly with fried rice or noodles.
For 4 servings
- prep · ~10 min
Marinate and coat the fish.
1.Pat fish pieces dry with a paper towel.2.Season with 1 pinch salt and 1 pinch black pepper. Set aside 5 minutes.3.Mix all-purpose flour and 2 tbsp cornflour on a plate.4.Dip each fish piece in beaten egg, then coat with the flour mixture. - fry · ~10 min
Deep fry the fish until golden and crisp.
1.Heat 2 cups oil in a wok over medium-high heat.2.Gently slide in coated fish pieces in batches. Do not overcrowd.3.Fry 3-4 minutes until golden and crisp. Remove with slotted spoon.4.Drain on paper towels and set aside.TIPOil is ready when a small flour crumb sizzles and rises immediately. Frying in small batches keeps the oil temperature from dropping. - prep · ~1 min
Make the cornflour slurry.
1.Mix remaining 2 tbsp cornflour with 3 tbsp water until smooth.2.Set aside for later use. - saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Heat 1 tbsp oil in a clean wok over high heat.2.Add chopped garlic and ginger. Sauté 30 seconds until fragrant.3.Add cubed onion and bell pepper. Stir-fry 2 minutes on high heat.TIPKeep vegetables crisp-tender. They should still have a bite — don't let them go soft. - simmer · ~5 min
Build the sweet and sour sauce.
1.Lower heat to medium. Add tomato ketchup, vinegar, soy sauce, sugar, 1 pinch salt, and red chili powder.2.Add 0.5 cup water. Stir and bring to a gentle simmer.3.Gradually pour in the cornflour slurry while stirring continuously.4.Simmer 2-3 minutes until the sauce thickens to a glossy, coating consistency.TIPPour slurry in a thin stream while stirring — this prevents lumps and gives a smooth, glossy sauce. - assemble · ~1 min
Toss the fried fish in the sauce.
1.Add the fried fish pieces to the simmering sauce.2.Gently toss to coat every piece evenly. Cook 1 minute.3.Turn off the heat. Garnish with chopped spring onion.TIPAdd fish just before serving so it stays crisp. Tossing too long will soften the coating. - serve
Serve immediately with fried rice or noodles.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a neutral oil with a high smoke point like peanut or canola for deep-frying to get a crisp coating.
- 2Pat the fish fillets thoroughly dry before marinating to help the egg and flour coating adhere better.
- 3Maintain oil temperature at 170–180°C (340–350°F); use a kitchen thermometer or test with a drop of batter.
Adapt it for your goals.
Low-oil
Pan-fry the fish in 1–2 tablespoons of oil in a non-stick skillet instead of deep-frying for a lighter version that still gets crispy edges.
high proteinHigh-protein
Replace white fish with large shrimp or prawns (peeled and deveined) for a seafood twist with even more protein per serving.
veganVegan
Substitute the fish with extra-firm tofu (pressed and cubed), skip the egg coating, and use a slurry of cornflour and water only for a plant-based take.
spicySpicy
Add 1 teaspoon of red chili flakes or a slit fresh green chili with the aromatics to double the heat without overpowering the sweetness.
Why this is on our healthy list.
Lean Protein Source
White fish like basa or tilapia is low in saturated fat and provides high-quality protein for muscle repair and satiety.
Rich in Minerals
Bell peppers and onions supply vitamins C and B6, plus potassium and manganese, which support immune function and electrolyte balance.
Frequently asked questions
Yes, arrange coated fish on a parchment-lined baking sheet, spray with oil, and bake at 220°C (425°F) for 12–15 minutes, flipping halfway, until golden and crisp.
