Easy Sweet and Sour Fish

Sweet and sour fish is one of the most iconic dishes in Cantonese cuisine. It represents balance in cooking, where sweetness, acidity, and savouriness come together in harmony.

This dish was always a centrepiece at family dinners and celebrations. The moment it arrived at the table, everyone reached for it. The crisp fish, vibrant sauce, and juicy pineapple made it feel festive every time. This is my home-style version, simple, fresh, and full of flavour.

Easy Sweet and Sour Fish

Crispy golden fish in a glossy sweet and sour sauce with pineapple and colourful vegetables. A Cantonese classic that is bright, balanced, and irresistibly comforting.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Side Dish, Snack

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

Main ingredients

• 300 g firm white fish cut into 4 cm pieces
• 1 egg white
• 30 g plain flour
• 30 g cornflour
• ½ tsp salt
• ⅓ tsp white pepper
• 8 g fresh ginger finely sliced
• 1 small white onion cut into medium chunks
• ½ green pepper cut into medium chunks
• ½ red pepper cut into medium chunks
• 1 carrot thinly sliced
• 100 g tinned pineapple chunks reserve syrup
• 2 tbsp groundnut oil plus extra oil for frying
• 1 scallion finely chopped, for garnish

Sweet and sour sauce

• 100 ml sugar
• 100 ml rice vinegar
• 100 ml ketchup
• 100 ml pineapple syrup from the tin or pineapple juice
• 1 tsp potato starch or cornflour mixed with 2 tbsp cold water

Equipment

• 2 Mixing bowls
• 1 chopping board
• 1 wooden spoon or spatula
• 1 medium wok or deep frying pan
• 1 slotted spoon
• 1 small saucepan or wok (for sauce)

Method

 

1. Place the fish in a bowl. Add egg white, salt, and white pepper. Mix gently and set aside.
2. In a separate bowl, mix sugar, rice vinegar, ketchup, and pineapple syrup. Set aside.
3. Heat enough oil in a wok or deep frying pan to reach about 4 cm up the side. Heat until ready for frying.
4. Mix plain flour and cornflour together. Coat each piece of fish evenly in the flour mixture.
5. Shallow-fry the fish in batches for 3 to 4 minutes per side until golden and cooked through. Remove and drain on kitchen paper.
6. In a clean wok, heat 2 tbsp groundnut oil. Add ginger, onion, carrot, green pepper, and red pepper. Stir-fry for about 3 minutes until just tender.
7. Add pineapple chunks and the prepared sauce. Stir-fry for 1 minute until bubbling.
8. If a thicker sauce is preferred, lower the heat and stir in a little of the starch slurry until the sauce reaches the desired consistency.
9. Add the fried fish and gently toss to coat evenly in the sauce.
10. Transfer to a serving plate and sprinkle with chopped scallion. Serve immediately.

Notes

• Use firm white fish: Cod, haddock, or pollock work best for clean, flaky texture.
• Hot oil is essential: This seals the coating quickly and keeps the fish crisp.
• Balance the sauce: Sweet and sour should be bright, not overly sweet or sharp.
• Add fish last: This prevents it from breaking and keeps the coating intact.
• Restaurant finish: Serve on a hot plate to keep the sauce glossy and the fish crisp longer.