Sweet Sour Fish Recipes

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SWEET AND SOUR SAUCE FISH



Sweet and Sour Sauce Fish image

Level up plain fried fish fillets into this tasty Sweet and Sour Fish! It's easy to prepare, economical, and perfect for your everyday meals or even for special occasions.

Provided by Lalaine Manalo

Categories     Main Entree

Time 1h5m

Number Of Ingredients 15

1 pound tilapia fillets, cut into 2-inch pieces
2 tablespoons soy sauce
1/2 cup flour
1/2 cup cornstarch
salt and pepper to taste
1 egg, well beaten
canola oil
1 red bell pepper, seeded, cored, and cut into cubes
1 onion, peeled and sliced thinly
1 cup pineapple juice
½ cup rice vinegar
¼ cup ketchup
½ cup brown sugar
1 tablespoon cornstarch
1 teaspoon salt

Steps:

  • In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in the refrigerator. Drain well.
  • In a bowl, whisk egg until frothy.
  • In another bowl, combine flour, cornstarch, and salt and pepper to taste.
  • Dredge fish fillets in flour mixture, dip in the beaten egg, and then dredge again in flour mixture to fully coat.
  • In a pan over medium heat, heat about 1-inch deep of oil. Add battered fish fillets and cook, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
  • In a bowl, combine pineapple juice, vinegar, ketchup, sugar, cornstarch, and salt. Stir until smooth.
  • In a pan over medium heat, heat about 1 tablespoon oil. Add bell peppers and onions and cook, stirring regularly, until half cooked. Remove from pan and set aside.
  • In the pan, add sauce mixture and bring to a boil, whisking regularly, for about 2 to 3 minutes or until thickened.
  • Add bell peppers and onions and cook for about 1 minute or until tender yet crisp.
  • Add fried fish fillets and cook and toss quickly just until coated with sauce. Serve hot.

Nutrition Facts : Calories 496 kcal, Carbohydrate 72 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1308 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 8 g, ServingSize 1 serving

SWEET AND SOUR FISH



Sweet and Sour Fish image

Any kind of filleted fish can be substituted in this recipe.

Provided by ASUAYAN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 1h

Yield 3

Number Of Ingredients 13

1 pound halibut
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying
1 green bell pepper, diced
1 onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 ½ tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

Steps:

  • Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
  • Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
  • For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
  • Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g

SWEET AND SOUR FISH FILLETS



Sweet and Sour Fish Fillets image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons pineapple or orange juice
1 pound cod fillets, cut into 2-inch chunks
Sea salt and freshly ground white pepper
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated ginger
1 red pepper, cut into 1/2-inch chunks
1 yellow onion, cut into 1/2-inch chunks
One 8-ounce can pineapple chunks in juice
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 heaping tablespoon cornstarch
1 scallion, sliced, for garnish

Steps:

  • Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered.
  • For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes.
  • Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion.

Nutrition Facts : Calories 206, Fat 4 grams, Cholesterol 49 milligrams, Sodium 438 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 22 grams, Sugar 14 grams

SWEET AND SOUR FISH



Sweet and Sour Fish image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons fish sauce
3 tablespoons sugar
1 lime, juiced
3 tablespoons finely minced peeled ginger
2 tablespoons minced lemongrass (tender part 1 small stalk)
4 scallions (white and green parts), whites chopped, and greens cut into 1-inch pieces
3 tablespoons peanut oil
4 (6-ounce) snapper fillets, skin on and scored (about 1 1/2 pounds)(or catfish without skin)
Freshly ground black pepper
1/2 cup grape tomatoes, halved
1/4 cup fresh basil or cilantro leaves
Suggested accompaniments: white rice and lime wedges

Steps:

  • Stir the fish sauce, sugar, and lime juice together, set aside. In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside.
  • Heat a large skillet over medium heat. Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper. Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds. Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes. Flip the fish; add half the fish sauce mixture and half of the scallion greens. Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes.
  • Transfer fish to a platter and repeat with remaining ingredients. Wipe or wash out skillet before starting the second batch. Scatter the tomatoes and basil or cilantro over the fish and serve.

Nutrition Facts : Calories 319 calorie, Fat 13 grams, SaturatedFat 2 grams, Carbohydrate 14 grams, Fiber 1 grams, Protein 36 grams

SWEET-AND-SOUR FISH



Sweet-and-Sour Fish image

Provided by Susan Bishop-Sauter

Categories     Fish     Garlic     Ginger     Mushroom     Vegetable     Fry     Quick & Easy     Pea     Carrot     Bon Appétit     Massachusetts

Yield Serves 2

Number Of Ingredients 18

3 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons soy sauce
1 tablespoon tomato sauce
1 teaspoon salt
1/4 cup dry white wine
3 tablespoons cornstarch
3 tablespoons all purpose flour
2 5-ounce 1/2-inch-thick white fish fillets such as orange roughy or sole
Vegetable oil for deep frying
1/2 cup drained canned sliced bamboo shoots
1/2 cup sliced mushrooms
1/4 cup grated carrot
1/4 cup frozen peas, thawed, drained
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
Salt and pepper
1 tablespoon cornstarch diluted in 1/2 cup water

Steps:

  • Combine first 5 ingredients in small bowl. Set aside. Combine wine,
  • 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365°F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.
  • Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.

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