| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 18g | 3g | 36g |
| sugars | fibre | protein | salt |
| 16g | 2g | 20g | 1.2g |
Why I Love Taiwanese Sweet and Sour Fish
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When I first stumbled upon the Taiwanese Sweet and Sour Fish, it was love at first bite. The blend of tangy, sweet, and savory notes transports you instantly to the bustling night markets of Taiwan, where this beloved street food classic reigns supreme. As someone who loves experimenting with international flavors, this dish felt like a vibrant extension of my culinary adventures.
A World of Flavors
What captivates me most about Sweet and Sour Fish is its striking balance of flavors and textures. The crispy, tender pieces of white fish paired with the zesty, glossy sauce create a dynamic contrast that’s simply irresistible. Each bite offers a delightful combination of crunch from the fried fish and the juicy sweetness of pineapple chunks.
The dish reminds me of other Asian-inspired creations I’m fond of, like Sweet and Sour Chicken and my husband Faisal’s favorite Fish Tacos. Yet, it stands apart with its unique Taiwanese twist, making it a distinctive addition to any home cook’s repertoire.
Perfect Pairings
This vibrant dish pairs wonderfully with steamed jasmine rice or stir-fried noodles to soak up every drop of the delectable sauce. For a more rounded meal, consider serving it alongside a refreshing cucumber salad or a simple cabbage slaw seasoned with rice vinegar and sesame oil.
One chef whose work often inspires my dishes is Elise Bauer of Simply Recipes. Her enthusiasm for approachable, flavorful food always motivates me to push the boundaries of my own culinary creations. Although Elise doesn’t specialize in Taiwanese cuisine, her philosophy of making delicious food accessible to all resonates deeply with me.
The ingredients may be straightforward, but don’t let their simplicity fool you. When combined, they create a dish that sings with complexity and warmth – a true testament to the beauty of Taiwanese cooking. I hope this recipe brings as much joy to your kitchen as it does to mine.
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What You’ll Need
- 2 lb white fish fillets (such as tilapia or cod), cut into 2-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup vegetable oil (for frying)
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup onion, chopped
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1 tablespoon cornstarch (to thicken the sauce)
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Method
Step One
Pat the white fish fillets dry with paper towels and cut them into 2-inch pieces.
Step Two
In a bowl, combine 1/2 cup of cornstarch, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Toss the fish pieces in the mixture until they are evenly coated.
Step Three
Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Fry the coated fish pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
Step Four
In the same skillet, remove excess oil, leaving about 1-2 tablespoons. Add the chopped green bell pepper, red bell pepper, and onion. Stir-fry for 3-4 minutes until they are slightly tender.
Step Five
Add the pineapple chunks to the skillet and cook for an additional 2 minutes.
Step Six
In a small bowl, mix together 1/4 cup of ketchup, 1/4 cup of rice vinegar, 1/4 cup of soy sauce, 1/2 cup of brown sugar, and 1/4 cup of water.
Step Seven
Pour the sauce mixture into the skillet with the vegetables. Bring it to a simmer over medium heat.
Step Eight
In another small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Add this mixture to the skillet to thicken the sauce, stirring constantly.
Step Nine
Once the sauce has thickened, return the fried fish pieces to the skillet. Gently toss to coat the fish evenly with the sauce.
Step Ten
Serve the Sweet and Sour Fish hot, over steamed rice or as desired. Enjoy!
