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Sweet and Sour Fish Recipe - Easy and Delicious Jamaican Recipes by RoxyChowDown.com

Delicious Chinese-Style Sweet and Sour Fish Recipe

This delicious Chinese-Style Sweet and Sour Fish recipe features perfectly crispy fish fillet, covered in a tantalizingly sweet and tangy sauce. You'll be glad you tried this classic Chinese take-out food favourite!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Main Course, Main Dish, Sauce
Cuisine American, Asian, Caribbean, Chinese, International
Servings 6 People


Fish coating

  • ½ cup all purpose flour
  • ¼ cup potato starch
  • 1 ½ tsp cornstarch
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder

Fish seasoning

  • 1 lb snapper, haddock or pollock fillet (or other firm white fish fillet)
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp paprika

For Frying Fish

  • 1 - 1½ cup vegetable oil for frying

Sweet and Sour Sauce

  • 1 cup ketchup
  • 1 cup water
  • ½ cup pineapple juice
  • tbsp honey or brown sugar
  • tbsp white vinegar
  • ½ tsp ginger powder
  • 1 tbsp vegetable oil
  • ½ small carrot chopped, optional
  • ½ medium onion chopped into 1-inch chunks
  • ¼ medium red bell pepper chopped into 1-inch chunks
  • ¼ medium green bell pepper chopped into 1-inch chunks
  • 1 cup pineapple chunks
  • 1 inch thick ginger root crushed


Making the Coating

  • Combine the flour, potato starch, cornstarch, baking powder, salt, onion powder and garlic powder in a large bowl then mix thoroughly.
  • Cover the dry mix and set it aside until the fish has been seasoned.

Frying the Fish

  • Rinse the fish fillet in lime, lemon or vinegar water then drain completely.
  • Use a sharp knife or kitchen shears to cut the fillets into bite-sized pieces.
  • Season the fish with the ingredients stated.
  • Toss the pieces of fish into the flour mixture until they are completely coated.
  • Add the oil to a large frying pan and set the burner to medium-high heat for 1 minute. (frying tip - sprinkle a little flour in the oil to test if the oil is adequately hot. If it bubbles, the oil is ready!)
  • Use tongs to add the coated fish to the hot oil, ensuring they are evenly spaced.
  • Flip the fish after 3 minutes starting with the first ones added to the pot.
  • Reduce the heat a notch to prevent the fish from burning.
  • Flip the fish after 3 minutes, then flip them again and fry for 2 minutes more or until crispy.
  • Remove the fish from the pot when they are golden-brown all over.
  • Remove any burnt coating or pieces of fish that may be left in the pot before adding any remaining pieces of uncooked fish.
  • Reduce the heat to low when pot is empty so the oil will not overheat.
  • Increase the heat after the remaining pieces of fish are added to the pot.
  • Fry the remaining fish using the method above until golden-brown and crispy all over.
  • Set the fried fish aside on a thick paper towel, then make the sweet and sour sauce.

Making the Sweet and Sour Sauce

  • Add the ketchup, water, vinegar, sugar (or honey), pineapple juice, and the ginger powder to a bowl and set aside.
  • Heat the oil in a medium sauce pan on medium high, for 1 minute.
  • When the oil is hot, add the chopped carrots and let it steam for 2 minutes.
  • Add the chopped onions, bell peppers, gingerroot, and pineapple chunks, and stir-fry on medium-high heat for 1 minute.
  • Add the ketchup sauce to the pot, stir then cover the sauce and let it cook on medium-low heat for 2 minutes.
  • Uncover the pot and let the sauce cool for 2 minutes before adding the pieces of fish.
  • Use a large wooden spoon to lightly stir the fish in the sauce.
  • Serve hot with white or fried rice.
  • Bless up and enjoy it!!
  • Thank you for checking out my recipe. Please remember to come back and give it a 5-Star rating and review as soon as you've tried it!
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