Best 3 Sweet And Sour Fish Fillets Recipes

Indulge in the tantalizing flavors of Sweet and Sour Fish Fillets, a culinary delight that blends the perfect balance of sweet, tangy, and savory flavors. This classic dish features tender fish fillets coated in a crispy, golden brown batter and smothered in a luscious sweet and sour sauce. The sauce, made with pineapple, bell peppers, and a harmonious blend of sweet and tangy ingredients, elevates the fish to a new level of deliciousness. Whether you prefer a traditional version or a healthier alternative, this article offers a delectable collection of Sweet and Sour Fish Fillet recipes to satisfy your cravings. From classic deep-fried fillets to lighter pan-fried or baked options, each recipe provides step-by-step instructions and helpful tips to ensure perfect results every time. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the irresistible Sweet and Sour Fish Fillets.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE SWEET AND SOUR FISH FILLET STIR-FRY

Chinese Sweet and Sour Fish Fillet Stir-fry image

Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter.

Provided by Bill

Categories Fish & Seafood

Time 45m

Number Of Ingredients 21

Ingredients

12 ounces cod fillet ((340g, rinsed clean, pat dry and cut into 1-inch cubes))
3 cups canola oil ((for frying))
¾ cup all-purpose flour
¼ teaspoon baking powder
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon turmeric powder
⅛ teaspoon white pepper
¼ teaspoon sesame oil
⅔ cup cold seltzer or club soda
¼ cup red onion ((cut into a 1-inch dice))
¼ cup red bell peppers ((cut into a 1-inch dice))
¼ cup green bell peppers ((cut into a 1-inch dice))
1 tablespoon ketchup
3/4 cup canned pineapple chunks
¾ cup pineapple juice from the can
2 ½ tablespoons red wine vinegar
⅓ cup water
¼ teaspoon salt
2 tablespoons sugar
1 1/2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. Heat 3 cups of oil in a small pot (to conserve oil) to 380 degrees F. You can use a thermometer or check the temperature by putting a drop of batter into the oil. The batter should not turn brown right away. Instead, it should rise immediately to the surface and turn a very light golden brown.
To make the batter, mix together all the dry ingredients--the flour, baking powder, cornstarch, salt, turmeric, and white pepper. When you're ready to fry, mix in the sesame oil and cold seltzer water until the batter is smooth.
Next, drop the fish fillets into the batter. Ensure they are evenly coated, but allow the excess to drip off (if there's too much batter on the fish, you'll end up with dough balls!). Carefully place the fish into the oil one piece at a time, ensuring that they don't stick to each other. Fry in batches so that the fish pieces aren't overcrowded, frying for 3-4 minutes or until golden brown.
Scoop the fried fish out and transfer to a cooling rack placed over a baking sheet to drain. Repeat until all the fish has been fried.
Next, put two teaspoons of the frying oil in a separate wok or skillet over high heat, and toss in the onions, and peppers. Stir-fry for 30 seconds, and then stir in the ketchup. Fry for another 20 seconds--frying the ketchup brings out the color and makes for a better depth of flavor in the sweet and sour sauce.
Mix in the pineapple, pineapple juice, red wine vinegar, water, salt, and sugar, and bring the liquid to a low simmer for 2 minutes. With the sweet and sour sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
At this point, if the fried fish fillets have softened, you can refry them in the oil heated to 400F for 30 seconds in larger batches. The higher heat is needed because the oil will cool immediately after putting in a larger batch of fish in the oil.
Once the fish is ready, toss it into the wok, and fold into the sauce with 3 or 4 scooping motions until the pieces are lightly coated. Plate and serve immediately!

Nutrition Facts : Calories 395 kcal, Carbohydrate 37 g, Protein 17 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 538 mg, Fiber 1 g, Sugar 17 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

Ingredients

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 15

Ingredients

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
Serving suggestion: steamed rice

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.
SERVINGS: 4
Calories: 206
Total Fat: 4 grams
Saturated Fat: 0 grams
Protein: 22 grams
Total carbohydrates: 20 grams
Sugar: 14 grams
Fiber: 2 grams
Cholesterol: 49 milligrams
Sodium: 438 milligrams

Tips:

Choose the Right Fish: Select firm-fleshed fish fillets like cod, tilapia, or sole for best results.
Prepare the Fish: Pat the fillets dry with paper towels to remove excess moisture, which helps the batter adhere better.
Make a Crispy Batter: Use a combination of all-purpose flour, cornstarch, and baking powder for a light and crispy batter.
Add Flavor to the Batter: Enhance the batter's flavor by adding seasonings like garlic powder, onion powder, salt, and pepper.
Coat the Fish Evenly: Dip the fish fillets into the batter, ensuring they are fully coated on both sides.
Fry the Fish Properly: Heat the oil to the right temperature (350°F/175°C) before frying the fish. Fry in batches to avoid overcrowding the pan.
Drain Excess Oil: After frying, place the fish fillets on a wire rack or paper towels to drain excess oil.
Make the Sweet and Sour Sauce: Combine ketchup, vinegar, sugar, pineapple juice, and soy sauce in a saucepan. Bring to a boil, then simmer until thickened.
Toss the Fish in the Sauce: Add the fried fish fillets to the sweet and sour sauce and toss to coat evenly.
Garnish and Serve: Garnish with pineapple chunks, bell peppers, and green onions. Serve the fish hot with steamed rice or noodles.

Conclusion:

This sweet and sour fish recipe offers a delightful combination of flavors and textures. The crispy battered fish coated in a tangy and sweet sauce creates a mouthwatering dish. By following the tips provided, you can achieve perfectly cooked fish with a flavorful batter and a delectable sweet and sour sauce. This recipe is a great way to enjoy a classic Chinese-inspired dish in the comfort of your own home. Whether you're serving it as a main course or an appetizer, this sweet and sour fish will surely impress your family and friends.