Sweet and Sour Fish

Ingredients

• 500g (1.1 lb) white fish fillets, cut into bite-sized pieces 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup water (120ml) 1/2 cup water (120ml)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 bell pepper, cut into chunks 1 bell pepper, cut into chunks
• 1 onion, cut into chunks 1 onion, cut into chunks
• 1 cup pineapple chunks (225g), drained 1 cup pineapple chunks (225g), drained
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/4 cup white vinegar (60ml) 1/4 cup white vinegar (60ml)
• 1/4 cup ketchup (60g) 1/4 cup ketchup (60g)
• 3 tablespoons brown sugar (45g) 3 tablespoons brown sugar (45g)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water 1 tablespoon cornstarch mixed with 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add water while whisking until a smooth batter forms.
2. 2.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
3. 3.
   Dip the fish pieces into the batter, allowing any excess to drip off, and carefully place them in the hot oil. Fry until golden brown and crispy. Remove the fish from the oil and drain on a paper towel-lined plate.
4. 4.
   In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
5. 5.
   Add bell pepper and onion chunks to the pan and stir-fry for a few minutes until slightly softened.
6. 6.
   In a small bowl, whisk together white vinegar, ketchup, brown sugar, and soy sauce. Pour the mixture into the pan with the vegetables.
7. 7.
   Add pineapple chunks to the pan and stir to combine.
8. 8.
   In a separate bowl, mix cornstarch with water until smooth. Pour the cornstarch mixture into the pan and stir well. Cook until the sauce thickens.
9. 9.
   Add the fried fish to the pan and gently toss to coat the fish with the sauce.
10. 10.
    Serve the Sweet and Sour Fish hot with steamed rice.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before dipping in the batter to achieve a crispy texture.

Tips & Tricks

• For a healthier version, you can bake the fish instead of frying it. Simply place the battered fish on a baking sheet lined with parchment paper and bake at 200°C (400°F) for about 15-20 minutes until crispy.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more or less sugar and vinegar.
• Feel free to add other vegetables like carrots, snow peas, or baby corn for added color and texture.
• If you prefer a spicier kick, add a dash of chili sauce or red pepper flakes to the sauce.
• To prevent the fish from becoming soggy, serve the sauce separately and pour it over the fish just before eating.

Serving advice

Serve the Sweet and Sour Fish over a bed of steamed rice for a complete meal. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the Sweet and Sour Fish on a serving platter, placing the colorful bell peppers, onions, and pineapple chunks on top for an eye-catching presentation. Drizzle some extra sauce over the fish for an appetizing look.