Best 6 Baked Fish With Sweet And Sour Sauce Recipes

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Indulge in a delightful culinary journey with our baked fish with sweet and sour sauce, a harmonious blend of flavors that will tantalize your taste buds. This dish presents a crispy, golden-brown fish fillet smothered in a tangy, sweet, and slightly sour sauce, creating a perfect balance of flavors. Accompanied by three additional recipes—a classic sweet and sour sauce, a spicy Szechuan sauce, and a creamy lemon-herb sauce—this article offers a versatile range of options to suit your taste preferences. Whether you prefer the traditional sweet and sour combination, the bold and fiery Szechuan flavors, or the refreshing citrusy notes of the lemon-herb sauce, you'll find a recipe that suits your palate. Prepare to embark on a delectable adventure as we guide you through the steps of creating this delectable baked fish with a variety of flavorful sauces.

Here are our top 6 tried and tested recipes!

SUPERIOR SWEET AND SOUR WHOLE FISH



Superior Sweet and Sour Whole Fish image

A restaurant-styled dish of Chinese sweet and sour whole fish is easy to do at home! This is prepared with a whole fish, coated and fried twice for a crispier skin. Plus, get this fantastic recipe for a superior sweet and sour sauce!

Provided by Celia Lim

Categories     Seafood Recipes

Time 40m

Number Of Ingredients 18

1 whole fish (750 g scaled and gutted)
½ tbsp potato starch
½ tbsp plain flour
1 tbsp minced garlic
1 onion
1 to mato
¼ cup green pepper
¼ cup red pepper
¼ cup pineapple cubes (canned or fresh)
5 tbsp tomato sauce or ketchup
2½ tbsp chilli sauce
2½ tbsp plum sauce
1 tbsp rice vinegar
5 tbsp water
1 tbsp lemon juice
3 tbsp sugar
Pinch of salt
2 tsp corn starch mixed in 1 tbsp water for thickening

Steps:

  • Wash the fish and pat dry with paper towels. Cut three diagonal slits into each side of the fish. Set aside.
  • Dice the coloured peppers into 2-cm cubes. Peel and slice the onion into thin wedges. Slice the tomato into 8 wedges.
  • Combine the sauce ingredients in a bowl.

Nutrition Facts : ServingSize 1 serving, Calories 74 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 175 mg, Fiber 1 g, Sugar 12 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg

CRISPY FISH WITH SWEET-AND-SOUR SAUCE



Crispy Fish with Sweet-and-Sour Sauce image

Categories     Fish     Ginger     Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

  • Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
  • Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
  • Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
  • Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.

SWEET AND SOUR MAHI-MAHI



Sweet and Sour Mahi-Mahi image

A Hawaiian dish, this is an authentic pan-Asian amalgam rather than a product of today's fusion fad. It blends traditional Japanese and Cantonese elements with a light, tropical version of sweet-and-sour sauce. Meaty but mild, mahi-mahi is often known on the mainland as dorado or dolphinfish. We like the dish with Mixed Vegetable Stir-fry.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/3 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 teaspoons Japanese soy sauce, such as Yamasa
1 teaspoon minced fresh ginger
Juice of 1 large lime
1 1/2 pounds mahi-mahi fillets, cut into "fingers" about 3 inches in length
About 1 cup dried bread crumbs
Vegetable oil for pan-frying
Hawaiian Chili Pepper Water, optional

Steps:

  • Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
  • Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.

BAKED FISH WITH SWEET AND SOUR SAUCE



Baked Fish With Sweet and Sour Sauce image

From Easy Thai Cooking WWW Cookbook--a personal favourite of mine. Very yummy! Don't let the somewhat long list of ingredients turn you off. Fish best cooked just before serving. Sauce can be made 3 hours ahead. Store, covered, in refrigerator

Provided by Soluna

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 (400 g) whole red snapper
2 tablespoons fish sauce
1 tablespoon oil (I use peanut oil)
1 tablespoon oil (for sweet and sour sauce)
2 garlic cloves, crushed
1/4 teaspoon ground ginger
1 pinch chili powder
2 tablespoons brown sugar
2 tablespoons fish sauce
1 large tomatoes, sliced
1 small yellow pepper, chopped
4 baby carrots, sliced
1/4 cup water

Steps:

  • Cut 4 deep slits into each side of fish, pour fish sauce into slits.
  • Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.
  • Sweet and sour sauce-heat oil in pan, cook garlic, ginger and chilli, stirring 1 minute.
  • Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
  • Stir in remaining ingredients, bring to boil; simmer, covered, for about 3 minutes or until vegetables are just tender.

CRISPY FISH WITH SWEET AND SOUR SAUCE



Crispy Fish with Sweet and Sour Sauce image

I made this today and was delighted with the great flavour and the ease of this recipe. But what I loved MOST was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a Bon Appetit recipe, April, 1991.

Provided by evelynathens

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb sea bass fillet, cut into 3/4 inch wide slices
3 tablespoons cornstarch
1 cup all-purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 can pineapple chunks in juice (totalling 1 cup juice)
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 clove garlic, crushed
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon, rind of
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

  • Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
  • Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
  • gradually add water, whisking until batter is smooth.
  • Pour batter over fish and stir to coat.
  • Let stand 15 minutes.
  • Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
  • Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
  • Add garlic and stir for about 30 seconds, until fragrant.
  • Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
  • Add bell pepper and stir-fry just to heat through, about 30 seconds.
  • Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
  • Heat 4 cups oil in wok or deep medium saucepan to 375°F.
  • Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
  • Using slotted spoon, transfer fish to paper towel-lined dish and drain.
  • Reheat oil if necessary between batches.
  • Arrange fish on platter.
  • Reheat sauce briefly, spoon over fish and serve.

CREAMY PARMESAN SAUCE FOR FISH



Creamy Parmesan Sauce for Fish image

Quick and easy and incredible flavorful. One of our all time favorite go-to recipes. Sauce goes well on any type of seafood!

Provided by tina

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter, or as needed
2 pounds cod fillets
¾ cup freshly grated Parmesan cheese
⅓ cup butter, softened
¼ cup mayonnaise
¼ cup chopped green onion
3 tablespoons lemon juice
2 teaspoons dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper
2 dashes hot pepper sauce (such as Tabasco®)

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
  • Lay fish in a single layer on the prepared baking sheet.
  • Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
  • Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 1.9 g, Cholesterol 96.7 mg, Fat 22 g, Fiber 0.2 g, Protein 31.4 g, SaturatedFat 9.9 g, Sodium 490.4 mg, Sugar 0.5 g

Tips:

  • Use fresh fish: The type of fish you use will greatly affect the flavor of your dish. Choose a firm, flaky fish such as cod, tilapia, or salmon.
  • Marinate the fish: Marinating the fish in a mixture of soy sauce, rice wine, and ginger will help to infuse it with flavor and make it more tender.
  • Use a sweet and sour sauce that you enjoy: There are many different recipes for sweet and sour sauce, so choose one that you think you will like. You can also adjust the ingredients to taste.
  • Cook the fish until it is cooked through: The fish should be cooked until it is opaque and flakes easily with a fork. Overcooked fish will be dry and tough.
  • Serve the fish immediately: Baked fish with sweet and sour sauce is best served immediately after it is cooked. This will ensure that the fish is hot and crispy, and the sauce is still flavorful.

Conclusion:

Baked fish with sweet and sour sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can create a dish that is sure to please everyone at the table.

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