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Sweet-And-Sour Fish


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  • 3 tablespoons sugar
  • 3 tablespoons distilled white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato sauce
  • 1 teaspoon salt
  • 1/4 cup dry white wine
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 2 white fish fillets, 1/2"-thk - (5 oz ea) (such as orange roughy or sole)
  • Vegetable oil for deep frying
  • 1/2 cup drained canned sliced bamboo shoots
  • 1/2 cup sliced mushrooms
  • 1/4 cup grated carrot
  • 1/4 cup frozen peas thawed, drained
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons minced garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon cornstarch diluted in
  • 1/2 cup water


Servings 2


Step 1

Combine first 5 ingredients in small bowl. Set aside. Combine wine, 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat.

Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365 degrees. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.

Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.

This recipe yields 2 servings.

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