Sweet and Sour Fish (Chinese Style)

Ingredients

• 350 g Cod fillet (skinless, boneless, cut into bite‑size pieces)
• 1 tsp Fresh ginger (finely grated)
• 0.5 tsp Chinese five‑spice powder
• 0.5 tsp Salt
• 0.25 tsp Ground black pepper
• 0.5 tsp Shaoxing wine (or dry sherry)
• 1 Egg white (from a large egg)
• 51 g Corn starch (50 g for coating, 1 tsp for sauce)
• 5 Garlic cloves (minced)
• 1 Onion (medium, cut into bite‑size pieces)
• 1 Sweet bell pepper (red, cut into strips)
• 100 g Fresh pineapple (about ¼ of a medium pineapple, diced)
• 100 g Cherry tomatoes (halved)
• 5 g Fresh coriander (cilantro) stems (cut into short pieces)
• 3 tbsp Sugar
• 3 tbsp White rice vinegar
• 3 tbsp Light soy sauce
• 1 tbsp Tomato paste
• 50 ml Water
• 500 ml Vegetable oil (for deep‑frying)
• 4 cups Cooked fragrant rice (preferably jasmine or basmati)

Instructions

1. Marinate the fish

   Place the cod pieces in a bowl, add grated ginger, five‑spice powder, salt, pepper and Shaoxing wine. Mix well and let rest while you prepare the other ingredients.

   Time: PT5M

2. Prepare the coating

   Add the egg white and 50 g corn starch to the marinated fish. Toss until each piece is lightly coated.

   Time: PT5M

3. Chop vegetables

   Mince the garlic, cut the onion, bell pepper, pineapple, halve the cherry tomatoes, and slice the coriander stems.

   Time: PT10M

4. Make sweet‑and‑sour sauce

   In a small bowl combine sugar, rice vinegar, light soy sauce, tomato paste, 1 tsp corn starch, 50 ml water, a pinch of salt and pepper. Stir until smooth.

   Time: PT5M

5. Heat oil for frying

   Fill a deep pan with enough oil to submerge the fish and heat to 150°C (300°F).

   Time: PT5M

   Temperature: 150°C

6. Fry the fish

   Working in batches, gently lower the coated fish pieces into the hot oil. Fry for about 7 minutes, turning occasionally, until golden and cooked through.

   Time: PT7M

   Temperature: 150°C

7. Drain the fish

   Using a slotted spoon, lift the fish onto a plate lined with paper towels to drain excess oil.

   Time: PT2M

8. Stir‑fry aromatics and vegetables

   Remove most of the oil, leaving about 1 tbsp. Heat the pan over high heat, add the minced garlic and ginger, sauté until fragrant (≈20 seconds). Add onion and bell pepper, stir‑fry 20 seconds, then add pineapple and cherry tomatoes, stir‑fry another 20 seconds.

   Time: PT2M

   Temperature: high

9. Add sauce and combine fish

   Pour the prepared sweet‑and‑sour sauce over the vegetables, stir quickly until it thickens (≈1 minute). Return the fried fish pieces to the pan, toss gently for 15 seconds so each piece is glazed.

   Time: PT3M

   Temperature: high

10. Finish with coriander

    Sprinkle the chopped coriander stems, give a brief stir and remove from heat.

    Time: PT1M

11. Serve

    Plate the sweet‑and‑sour fish over a bed of fragrant jasmine rice and enjoy.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cod fillet: tilapia, haddock, snapper
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Chinese five‑spice powder: ground cinnamon + cloves
• Instead of Ground black pepper: white pepper
• Instead of Shaoxing wine (or dry sherry): dry white wine
• Instead of Egg white: aquafaba (1 tbsp)
• Instead of Corn starch: potato starch
• Instead of Garlic cloves: garlic paste (1 tsp)
• Instead of Onion: shallot
• Instead of Sweet bell pepper: any color bell pepper
• Instead of Fresh pineapple: canned pineapple chunks, drained
• Instead of Cherry tomatoes: grape tomatoes
• Instead of Fresh coriander (cilantro) stems: parsley
• Instead of Sugar: honey (reduce to 2 tbsp)
• Instead of White rice vinegar: apple cider vinegar
• Instead of Light soy sauce: tamari (gluten‑free)
• Instead of Tomato paste: ketchup (use 2 tbsp)
• Instead of Water: vegetable stock
• Instead of Vegetable oil: peanut oil, canola oil
• Instead of Cooked fragrant rice: steamed white rice

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Small bowl for sauce
• Whisk or spoon
• Measuring spoons
• Frying pan or wok
• Pot for oil (deep‑fry)
• Slotted spoon or spider
• Plate lined with paper towels
• Rice cooker or saucepan
• Serving bowl

Critical Steps — Do Not Skip

• Marinating the fish for flavor
• Coating with egg white and corn starch for a crisp crust
• Heating oil to the correct temperature (150°C)
• Frying fish without overcrowding
• Thickening the sauce to the right consistency

Chef Tips from the Video

• Use fresh pineapple for the best balance of acidity and sweetness.
• A high smoke‑point oil like peanut or canola gives a cleaner fry.
• Cut fish pieces to uniform size for even cooking.
• Keep the wok/pan very hot when stir‑frying to retain vegetable crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently to keep the fish from becoming soggy.

Freezer: Not recommended for the fried fish; the sauce can be frozen separately for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sweet‑and‑sour sauce up to 2 hours ahead and keep refrigerated.
• Marinate the fish for up to 30 minutes before cooking.
• Cook the jasmine rice while the fish is frying.