| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 2.5g | 25g |
| sugars | fibre | protein | salt |
| 12g | 3g | 21g | 1.2g |
Why I Love Vietnamese Sweet and Sour Fish
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Cooking is a heartfelt journey, and the Sweet and Sour Fish recipe truly captures this sentiment. It’s a dish that takes me halfway across the globe, immersing me in the vibrant, aromatic world of Vietnamese cuisine. While it may seem miles apart from the Italian-American classics I grew up with, the magic of this dish lies in its universal ability to make anyone’s taste buds dance.
### A Fusion of Flavors
The Sweet and Sour Fish connects different cultures through its delectable harmony of ingredients. The balance of tangy rice vinegar, succulent pineapple, and savory fish sauce creates a melody that’s reminiscent of the complex yet balanced flavors in Italian dishes, like my grandmother’s caponata. For those who crave robust, hearty flavors, this recipe delivers in spades. The texture of the crispy white fish fillets, coated in cornstarch and briefly fried, paired with the vibrant sweetness of bell peppers and tomatoes, is a testament to the universal appeal of good, honest cooking.
### Why It’s Close to My Heart
As a grandfather, I believe that good food brings family together. This recipe, with its fresh cilantro and optional hint of mint, reminds me of the communal meals we enjoy, the laughter, and the joy in sharing something special. When hiking, I often dream of sitting down with my grandkids and serving them this delicious Sweet and Sour Fish, hearing their delighted exclamations as they savored every bite. It’s these moments that make cooking more than just a task—it’s a labor of love.
### Culinary Inspiration and Pairings
Though my background lies primarily in Italian-American cuisine, I attribute part of my exploration into Vietnamese recipes to chefs like Andrea Nguyen, whose cookbooks have been a source of inspiration. Sweet and Sour Fish integrates well with simple sides like steamed jasmine rice or even a fresh green papaya salad. For those who enjoy a little experimentation, pairing it with Vietnamese spring rolls or a light chicken pho could create a memorable dining experience.
Cooking transcends boundaries, and this recipe is proof of that. It captures the heart and essence of Vietnamese culinary artistry while still resonating with the family-oriented, flavorful dishes that hold a special place in my heart. Try it once, and you might find it claiming a permanent spot in your family’s cookbook, right next to Nonna’s meatballs and Sunday gravy.
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What You’ll Need
- 2 lbs white fish fillets (such as tilapia or catfish), cut into 2-inch pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 large onion, sliced
- 2 bell peppers (1 red, 1 green), sliced
- 2 tomatoes, chopped
- 1/2 pineapple, chopped
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh mint (optional)
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Method
Step One
Pat the fish fillets dry with paper towels and then coat them evenly with cornstarch.
Step Two
Heat the vegetable oil in a large pan over medium-high heat. Fry the fish pieces for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the fish from the pan and set aside.
Step Three
In the same pan, sauté the sliced onions and bell peppers until they begin to soften, about 3-5 minutes.
Step Four
Add the chopped tomatoes and pineapple to the pan. Continue to cook for another 3 minutes until the vegetables and pineapple are tender.
Step Five
In a small bowl, mix together the fish sauce, rice vinegar, sugar, soy sauce, minced garlic, salt, black pepper, and water. Pour this mixture into the pan with the vegetables and pineapple.
Step Six
Stir the sauce and bring it to a simmer. Cook for about 5 minutes or until the sauce has thickened slightly.
Step Seven
Return the fried fish pieces to the pan, carefully stirring to coat them in the sauce. Cook for an additional 2-3 minutes to ensure the fish is heated through.
Step Eight
Garnish the dish with chopped fresh cilantro and, if using, chopped fresh mint. Serve hot with steamed rice or noodles.
