| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 3g | 45g |
| sugars | fibre | protein | salt |
| 12g | 3g | 18g | 1.5g |
Why I Love South Korean Crispy Sweet and Sour Fish Fillet
One of my absolute favorite dishes to prepare is the South Korean-inspired Crispy Sweet and Sour Fish Fillet. The first time I tried this, it was like an explosion of flavors and textures that immediately transported me beyond my usual New England fare. While seafood is certainly in my wheelhouse, this recipe brings a delightful contrast to the traditional flavors I’m accustomed to, and my daughters, Erin and Samantha, absolutely adore it.
A Crispy, Flavorful Delight
What truly sets this dish apart is its incredible versatility. The crispy, perfectly fried fish pieces are coated in a batter that’s both light and crunchy, with a hint of seasoning that enhances the fish rather than overpowers it. The balance between the sweet and sour sauce and the fresh vegetables is sheer perfection. You get the comforting crunch of the fried fish paired with the vibrant, tangy-sweet sauce that clings lovingly to every morsel.
Having grown up in Portland, Maine, I’ve always had a soft spot for seafood. From clam chowder to lobster rolls, the ocean’s bounty has always been a source of comfort and joy for me. However, this recipe offers an exciting departure from those familiar flavors and textures. The addition of pineapple chunks adds a wonderful tropical twist, reminiscent of the sweet undertones found in dishes like Thai Pineapple Fried Rice or Hawaiian Poke Bowls.
An Inspirational Twist
This Crispy Sweet and Sour Fish Fillet was inspired by the renowned Chef Edward Lee, who masterfully merges Asian and Southern American cuisines. It’s his cookbook, “Smoke & Pickles”, that opened my eyes to blending different culinary traditions, helping me embrace new techniques and ingredients.
The dish pairs wonderfully with simple side dishes like steamed jasmine rice or a refreshing cucumber salad. The rice helps soak up any extra sauce, making sure no tasty drop goes to waste, while the salad adds a cool, crisp counterpoint to the warm, crispy fish.
Every time I prepare this dish, it’s like a little culinary adventure that blends the familiar with the exotic, and it’s heartwarming to see how much my family loves it. Whether you’re a seafood aficionado or someone looking to try something new, this recipe is sure to become a favorite at your dinner table.
What You’ll Need
- 1.5 pounds of white fish fillets (such as cod or snapper), cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- 1 large egg, beaten
- Vegetable oil for frying
- 1 tablespoon vegetable oil (for sauce)
- 1 medium onion, sliced
- 1 medium carrot, julienned
- 1 bell pepper (any color), sliced
- 1/2 cup pineapple chunks (optional)
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Method
Step One: Prepare the Fish
1. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces.
Step Two: Mix the Batter
2. In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3. Gradually add 1 cup of cold water and the beaten egg into the dry ingredients. Mix until you get a smooth batter.
Step Three: Fry the Fish
4. Heat vegetable oil in a deep frying pan or wok over medium-high heat.
5. Dip the fish pieces into the batter, making sure they are well coated.
6. Fry the fish pieces in batches until they are golden brown and crispy. This should take about 3-4 minutes per batch.
7. Remove the fish from the oil and drain on paper towels to remove excess oil.
Step Four: Prepare the Sauce
8. In another pan, heat 1 tablespoon of vegetable oil over medium heat.
9. Sauté the sliced onions, julienned carrots, and sliced bell peppers until they are slightly tender.
10. Add the pineapple chunks, if using.
11. In a small bowl, mix 1/2 cup ketchup, 1/4 cup white vinegar, 1/4 cup sugar, and 2 tablespoons soy sauce to create the sauce mixture.
12. Pour the sauce mixture into the pan with the sautéed vegetables. Stir well.
13. Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Add the slurry to the sauce to thicken it, stirring continuously.
Step Five: Combine and Garnish
14. Once the sauce has thickened, add the fried fish pieces to the pan. Toss gently to coat the fish evenly with the sauce.
15. Serve the crispy sweet and sour fish fillet hot, garnished with chopped green onions and sesame seeds.
