Sweet and Sour Fish

    42 min

    A simple, yet delicious Chinese fish recipe. Fish is simmered in a delectable sweet and sour sauce. Serve with freshly cooked white rice, for lunch or dinner.


    Quebec, Canada
    47 people made this

    Serves: 2 - 3

    • 2 white fish fillets, cut into pieces
    • salt and pepper to taste
    • cornflour as needed
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 1 tablespoon chopped garlic
    • 1 medium onion, sliced
    • 1/2 teaspoon salt
    • Sauce
    • 3 tablespoons water
    • 3 tablespoons tomato ketchup
    • 1 tablespoon Worcestershire Sauce
    • 1 tablespoon caster sugar
    • 2 teaspoon vinegar
    • 1/4 teaspoon salt
    • 1 spring onion, chopped

    Prep:20min  ›  Cook:12min  ›  Extra time:10min marinating  ›  Ready in:42min 

    1. Pat dry the fish with kitchen towels, sprinkle with salt and pepper and let sit for 10 minutes, then lightly dredge in cornflour.
    2. Heat a large frying pan or wok with 1 tablespoon oil over high heat. Fry the fish until no longer opaque, 3-5 minutes, depending on size of your fish pieces. Set aside.
    3. Heat the same pan with 1 tablespoon oil over high heat. Fry the garlic until aromatic, 2-3 minutes. Add the onion and salt and cook until soft, 3-4 minutes. Mix in the water, tomato ketchup, Worcestershire sauce, sugar, vinegar and salt.
    4. Bring the mixture to the boil. Add the fish back into the pan and garnish with spring onions before serving.

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    Reviews in English (4)


    What a great recipe! We really enjoyed it, served with boiled rice and bean sprouts plus some sliced mushrooms in with the garlic and onion because we had some left over. The sauce is really tasty, and so simple. I'll definitely add this to my list of "signature dishes" and bring it out whenever I need some brownie points from Mrs B, she absolutely loved it.  -  13 Dec 2017


    After first bite I would rate it as 4 stars only, but after a second one I changed my mind. As a massive fan of chilli and all hot spices and strong flavours I thought initially it was too mild but after a while I found out that it is very well balanced in flavours, moist and tasty at the same time. I used brown sugar instead of caster one, but other ingridients remained unchanged. One of best recipes I did recently.  -  03 Sep 2016


    I left out the cornflour, I found the sauce was quite thick enough without it, but apart from this found the recipe easy to follow and tasty, served with boiled rice.  -  03 Apr 2016