Sweet and Sour Fish Recipe

Name: Sweet and Sour Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sea bass, white fish (about 1 1/2 lb. cleaned and dressed with tail left on) or 1 other firm white fish (about 1 1/2 lb. cleaned and dressed with tail left on); ½ cup flour; 2 medium carrots, pared and cut diagonally into 1/8-inch slices; oil (for deep frying); 2 green onions, sliced diag. into 1/4-inch pieces; ¼ teaspoon ground ginger; 2 medium green peppers, cut into thin strips; 4 large mushrooms, thinly sliced; ½ teaspoon salt; 5 tablespoons sugar; 5 tablespoons vinegar; 2 tablespoons soy sauce; 1 tablespoon sherry wine; 2 tablespoons cornstarch; 1 cup cold water

Servings: persons

1 sea bass, white fish (about 1 1/2 lb. cleaned and dressed with tail left on) or 1 other firm white fish (about 1 1/2 lb. cleaned and dressed with tail left on)
½ cup flour
2 medium carrots, pared and cut diagonally into 1/8-inch slices
oil (for deep frying)
2 green onions, sliced diag. into 1/4-inch pieces
¼ teaspoon ground ginger
2 medium green peppers, cut into thin strips
4 large mushrooms, thinly sliced
½ teaspoon salt
5 tablespoons sugar
5 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon sherry wine
2 tablespoons cornstarch
1 cup cold water

1
Rinse fish in cold water; pat dry.
2
With sharp knife, cut off head and discard.
3
Lay fish on side and split in half along backbone, removing backbone, but not the tail.
4
Make 3-4 diagonal cuts on each side of the fish on the inside (not the skin side).
5
Coat fish with flour on inside and outside, shaking off excess.
6
Boil carrots in salted water for 2-3 minute Remove carrots from water.
7
Heat oil in wok to 375*.
8
Holding fish by it's tail, lower fish into hot oil, keeping fish open and almost flat.
9
Fry 5-8 minutes, until golden.
10
Lift fish out of oil; drain on paper towels.
11
Keep fish warm while making sauce.
12
Remove all but 2 Tblsp.
13
oil from wok.
14
Stir in green onions and ginger; stir fry for a minute or two.
15
Add carrots, green pepper and mushrooms; stir fry for 2-3 minutes.Add salt, sugar, vinegar, soy sauce, sherry.
16
Combine cornstarch with water and stir into mixture in wok.
17
Cook until sauce is thickened and vegetables are glazed, stirring constantly.

234

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 sea bass, white fish (about 1 1/2 lb. cleaned and dressed with tail left on) or 1 other firm white fish (about 1 1/2 lb. cleaned and dressed with tail left on), ½ cup flour, 2 medium carrots, pared and cut diagonally into 1/8-inch slices, oil (for deep frying), and more.

Yes, Sweet and Sour Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet and Sour Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions