Sweet and Sour Fish Fillets is a classic dish with the perfect balance of tangy and sweet. Boneless fish fillets are coated in a crispy batter, fried until golden, then tossed in a rich, sweet and sour sauce. It’s crispy, tangy, and loved by both kids and adults.
🌴 Ingredients:
· 300g basa or sole fillets (cut into chunks)
· 1 egg (beaten, for the batter)
· 3 tbsp cornstarch (about 30g, for coating)
· 1 tbsp all-purpose flour (about 10g, for coating)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 stalk chopped scallion
🌴 Seasonings:
· 3 tbsp ketchup (about 45g, the soul of the dish)
· 2 tbsp white vinegar (about 20ml)
· 2 tbsp sugar (about 30g, key for the sweet and sour taste)
· 1 tbsp light soy sauce (about 10ml)
· 1 tbsp cooking wine (about 10ml, for marinating)
· Salt, to taste
· Cooking oil, as needed (for frying)
🌴 Instructions:
- Marinate the Fish
Cut the fish into chunks. Add cooking wine, salt, and white pepper. Mix well and marinate for 15 minutes. ⚠️ Note: Never skip marinating, or the fish will be bland inside. - Coat the Fish
In a bowl, mix the cornstarch, flour, and beaten egg with a little water to make a thick batter. Coat the fish evenly. ⚠️ Note: The batter should be thick enough to stick. I’ve tried a thin batter, and the fish didn’t turn out crispy. - Fry the Fish
Heat oil to 160°C (about 60% hot). Fry the coated fish over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Note: Don’t use high heat, or they will burn outside and stay raw inside. - Make the Sauce
In a small bowl, mix the ketchup, vinegar, sugar, light soy sauce, and a pinch of salt. ⚠️ Note: The ketchup is the soul of this dish, giving it that bright red color. - Coat and Serve
Add a little oil to the pan, sauté the garlic and ginger until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried fish and stir-fry quickly to coat each piece. Turn off the heat, garnish with scallion, and serve. ⚠️ Note: Be quick to keep the fish crispy. I’ve tried cooking too long, and it turned soggy.
💡 More Sweet and Sour Favorites:
If you enjoy these sweet and sour fish fillets, you should also try my [Sweet and Sour Spare Ribs] for another incredibly crispy and satisfying dish.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
The key to Sweet and Sour Fish Fillets is “crispy outside, tender inside, coated in a sticky sweet and sour sauce.” Marinate the fish, coat it with egg and cornstarch for extra crispiness. The ketchup is the soul for that bright red color. Be quick when coating the fish to keep it crispy.
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