| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 15g | 3g | 55g |
| sugars | fibre | protein | salt |
| 25g | 3g | 28g | 1.5g |
Why I Love Thai Sweet and Sour Fish Fillet
Whenever I crave a delightful balance of flavors, I turn to my Sweet and Sour Fish Fillet recipe. This dish isn’t just about tasting good—it’s a symphony of textures, colors, and aromas that bring any meal to life. Growing up in Miami, where the vibrant food scenes of my Cuban and Spanish heritage meld together, I’ve always been enamored by the way food can evoke a sense of place. And the Sweet and Sour Fish Fillet does just that, whisking me away to the bustling streets of Bangkok with every bite.
A Harmony of Flavors
One of the reasons I adore this recipe is the incredible balance it strikes between sweet, tangy, and savory. The pineapple chunks provide bursts of sweetness, while the bell peppers and onions contribute a crisp, fresh counterpoint. The dish is layered with depth from ingredients like garlic, ginger, and fish sauce, each one adding its unique note to the overall composition. It’s like a salsa dance on your palate—a mix of fast and slow, energetic and subtle.
Inspired by Culinary Greatness
This dish holds a special place in my heart because it draws inspiration from the renowned Thai chef, Jet Tila, whose philosophy of balancing flavors has deeply influenced my cooking. Jet Tila’s approach to Thai cuisine is all about harmony, a concept that beautifully comes to life in this Sweet and Sour Fish Fillet. You can learn more about his culinary journey on his Chef’s Feed profile.
Having a stash of this delicious Sweet and Sour Fish Fillet in your kitchen repertoire is a game changer. It’s reminiscent of Chinese Sweet and Sour Pork and pairs exceptionally well with steamed jasmine rice or even a side of sautéed bok choy. For a completely different experience but a similar flavor profile, you might want to try it alongside crispy Thai spring rolls.
Living in a city as multicultural as Miami has given me a unique perspective on blending flavors from different cuisines. The beauty of this Sweet and Sour Fish Fillet recipe is its versatility—it is as comfortable gracing a weeknight dinner table as it is being the star of a weekend feast. With each bite, you can almost imagine the gentle waves of the Caribbean blending into the spirited markets of Thailand. And truly, isn’t that the magic of good food?
So, whether you’re a seasoned chef or an eager novice, give this recipe a try. Trust me, your taste buds will thank you!
What You’ll Need
- 2 lbs white fish fillets (such as tilapia or cod), cut into 2-inch pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 cup vegetable oil (for frying)
- 1/2 cup pineapple chunks (canned or fresh)
- 1/2 cup bell peppers (green, red, or yellow), sliced
- 1/2 cup onion, chopped
- 1/2 cup cucumber, sliced
- 1/4 cup tomatoes, chopped
- 1/4 cup carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup sweet chili sauce
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 cup water
- 1 tbsp cornstarch (mixed with 2 tbsp water to form a slurry)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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Method
Step One
Rinse and pat dry the white fish fillets. Cut them into 2-inch pieces.
Step Two
In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Dredge the fish pieces in the flour mixture, ensuring they are evenly coated.
Step Three
Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish pieces in batches until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Step Four
In the same skillet, remove excess oil, leaving about 1-2 tablespoons. Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
Step Five
Add the pineapple chunks, bell peppers, onion, cucumber, tomatoes, and julienned carrot to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Step Six
In a small bowl, mix together the sweet chili sauce, ketchup, rice vinegar, soy sauce, fish sauce, and sugar. Pour this mixture into the skillet with the vegetables.
Step Seven
Add the cup of water to the skillet and bring the mixture to a simmer. Cook for about 3 minutes.
Step Eight
Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to the skillet. Continue to cook until the sauce thickens, about 2-3 minutes.
Step Nine
Add the fried fish back to the skillet, gently toss to coat in the sauce. Cook for an additional 2 minutes to ensure everything is heated through.
Step Ten
Garnish the Sweet and Sour Fish Fillet with fresh chopped cilantro and serve with lime wedges. Enjoy!
