Pan-Fried Fish with Sweet and Sour Pineapple Sauce
Golden-fried fish fillets coated in a tangy-sweet sauce made with pineapple juice, ketchup, and vinegar, studded with caramelized onions, peppers, and pineapple chunks. The cornstarch slurry thickens the sauce to a glossy finish. Serve over steaming rice for a bright, balanced meal with contrasting textures.
Ingredients
- 2 pieces fish fillet, sliced into serving pieceschicken breast1:1poultry
white meat alternative
- 1 whole onion, chopped
- 1 clove garlic, sliced
- 1 thumb-sized ginger, thinly sliced
- 2 pieces bell pepper, sliced
- pineapple tidbits
- ¼ cup pineapple juice
- ¼ cup ketchup
- 1 tablespoon vinegar
- 3 tablespoons cornstarch, made into slurry
- 1 whole egg, beaten
- 3 tablespoons all purpose flour
- sugar, to taste(optional)
- pepper, to taste(optional)
- salt, to taste(optional)
- ½ cup water
- oil, for frying
Instructions
- 1
Slice fish into serving pieces and place in a bowl. Season with salt and pepper, mix well.
- 2
Add cornstarch and flour to the fish, mix until coated. Add beaten egg and mix until everything is well combined.
- 3
Heat oil in a frying pan. Add fish pieces one at a time without crowding. Fry until golden brown, flip, and cook the other side. Transfer to a strainer or paper towels to drain. Set aside.
- 4
Heat oil in another pan. Add onions, ginger, garlic, bell peppers, and pineapple tidbits. Stir-fry for a few minutes.
- 5
Pour in pineapple juice, ketchup, and sugar. Add water, then vinegar. Stir in the cornstarch slurry.
- 6
Simmer until the sauce thickens to desired consistency. Season with salt and pepper.
- 7
Turn off heat. Return fried fish to the pan and toss gently until coated with sauce.
- 8
Transfer to a serving plate and serve with hot steaming rice.
Tips
Do not overcrowd the frying pan when cooking fish to ensure even browning and prevent steaming.
Make the cornstarch slurry before starting the sauce to speed up thickening.
Toss the fried fish gently to prevent breaking apart when coating with sauce.
Good to Know
Keep leftover fried fish separate from sauce and refrigerate in airtight containers up to 2 days. Reheat gently in a low oven to avoid further drying.
Prepare the sauce up to 1 day ahead and refrigerate. Fry the fish just before serving for maximum crispness. Combine only when ready to serve.
Serve hot over steaming jasmine or white rice. A simple cucumber salad or steamed vegetables complement the rich sauce.
Common Mistakes
Do not skip draining fried fish on paper towels to avoid a greasy dish.
Do not add the fish back to the sauce until it is completely thickened to prevent it from absorbing too much liquid and becoming soggy.
Do not skip the beaten egg in the coating; it helps the flour and cornstarch adhere evenly.