Teresa's Recipes
Sweet and Sour Fish
Immerse yourself in the exquisite flavors of our Sweet and Sour Fish recipe, a culinary delight that takes you on a gastronomic journey through the heart of traditional Chinese cuisine. The dish artfully combines succulent white fish fillets with a vibrant medley of bell peppers and pineapple chunks, all brought together in a tantalizing sauce that perfectly balances the sweet tang of pineapple with the savory notes of soy and vinegar.
Ingredients
- 1/4 cup Soy sauce
- 1/3 cup Ketchup
- 1/4 cup Sugar
- 1/4 cup White vinegar
- 1 cup Pineapple chunks
- 2 medium Bell peppers, sliced
- 2 tablespoons Vegetable oil
- 1/4 cup Cornstarch
- 1/2 teaspoon Pepper
- 1/2 teaspoon Salt
- 4 (6 oz each) White fish fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 10g
- Carbs: 35g
- Protein: 35g
- Sodium: 750mg
- Sugar: 25g
Instructions
- Season the fish fillets evenly with salt and pepper, and then dredge them in cornstarch, shaking off the excess.
- In a large pan, heat the vegetable oil over medium-high heat. Add the fish and fry until it is golden brown and crispy on both sides, about 3-4 minutes per side. Once done, remove the fish from the pan and set it aside.
- In the same pan, add the sliced bell peppers and pineapple chunks. Sauté them for about 2 minutes until they are slightly softened.
- In a separate bowl, combine the white vinegar, sugar, ketchup, and soy sauce. Stir them together until the sugar is fully dissolved.
- Pour this sauce mixture into the pan with the bell peppers and pineapple. Bring it to a boil, then reduce the heat to low and let it simmer until the sauce thickens.
- Once the sauce has thickened, return the fried fish to the pan. Gently spoon the sauce over the fish until it is fully coated.
- Serve the Sweet and Sour Fish hot, ideally alongside a bowl of fluffy steamed rice. Enjoy!