Best 3 Sweet And Sour Fish Fillets Recipes

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Welcome to the ultimate guide to creating delectable sweet and sour fish fillets! Dive into the tantalizing world of culinary artistry as we explore the secrets of crafting this classic dish. We'll uncover the perfect balance between tangy and sweet, ensuring your fish fillets become the envy of any dinner table. From selecting the freshest ingredients to mastering the art of the sauce, this comprehensive guide will lead you on a journey to create a dish that will satisfy even the most discerning palate.

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

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

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

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

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

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons fish sauce
3 tablespoons sugar
1 lime, juiced
3 tablespoons finely minced peeled ginger
2 tablespoons minced lemongrass (tender part 1 small stalk)
4 scallions (white and green parts), whites chopped, and greens cut into 1-inch pieces
3 tablespoons peanut oil
4 (6-ounce) snapper fillets, skin on and scored (about 1 1/2 pounds)(or catfish without skin)
Freshly ground black pepper
1/2 cup grape tomatoes, halved
1/4 cup fresh basil or cilantro leaves
Suggested accompaniments: white rice and lime wedges

Steps:

  • Stir the fish sauce, sugar, and lime juice together, set aside. In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside.
  • Heat a large skillet over medium heat. Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper. Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds. Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes. Flip the fish; add half the fish sauce mixture and half of the scallion greens. Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes.
  • Transfer fish to a platter and repeat with remaining ingredients. Wipe or wash out skillet before starting the second batch. Scatter the tomatoes and basil or cilantro over the fish and serve.

Nutrition Facts : Calories 319 calorie, Fat 13 grams, SaturatedFat 2 grams, Carbohydrate 14 grams, Fiber 1 grams, Protein 36 grams

Tips:

  • To ensure the fish fillets cook evenly, ensure they are of uniform thickness. If necessary, use a sharp knife to slice them to the same thickness.
  • Use a large skillet or saucepan to cook the fish fillets to prevent overcrowding and ensure even cooking.
  • For a crispy coating, ensure the fish fillets are thoroughly coated in the cornstarch mixture before frying.
  • Heat the oil to the correct temperature before adding the fish fillets to prevent them from absorbing too much oil.
  • Fry the fish fillets in batches to avoid overcrowding and ensure they cook evenly.
  • To make the sweet and sour sauce, use a combination of ketchup, sugar, vinegar, and pineapple juice. You can adjust the proportions to taste.
  • Add some chopped green bell pepper, carrots, and pineapple chunks to the sweet and sour sauce for extra flavor and texture.
  • Serve the sweet and sour fish fillets immediately with rice, noodles, or vegetables.

Conclusion:

Sweet and sour fish fillets are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its crispy coating, tangy sauce, and tender fish, this dish is sure to be a hit at your next gathering. So next time you're looking for a quick and flavorful meal, give this recipe a try!

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