Friday, February 25, 2011

Sweet Sour Fish

I am sure most of you would have been bored simply by having the same ol sweet sour pork or chicken.  This one is made which fish fillets. Dredged with flour and fried, mixed with sauce and vegetables, this fish dish is a nice change to the regular sweet sour meat.


2 lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
1 large green pepper (cut into 1” chunks)
1 large tomato (cut into 1” chunks)
1 large onion (cut into 1” chunks)
1 can pineapple chunks (with juice)
Oil (for deep frying)

¼ cup cornstarch
2 cups flour
6 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon  salt
2 cups water

Sweet and Sour Sauce
1/4  cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice (optional)
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch 


  • Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper. A little at a time, add 2 cups of water whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.  
  • In a deep frying fry fish pieces in batches for 4 minutes or until golden brown. Drain on paper towels and keep warm in the oven.
  • In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.
  • To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened.  Add tomatoes and pineapple chunks to the sauce and heat.
  • In a large serving dish mix fish pieces, sauce and green pepper and onions. Serve with white rice.

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