Ingredients for Sweet & Sour Fish in Batter

To make this delectable dish, you’ll need the following ingredients.

Main Ingredients

• 2 seabass fillets
• 1 spring onion (only the green bit)
• 1 piece of ginger
• 1 medium or large sized egg
• 3 cups of cornflour
• 0.5 red bell pepper
• 3 tablespoons of sweetcorn (or other veg of your choice)

Sweet & Sour Sauce

• 1 teaspoon of Chinese cooking wine
• 2 tablespoons of sugar
• 2 tablespoons of Chinese white rice vinegar
• 1 tablespoon of light soy sauce
• 1 tablespoon of tomato paste
• 1 tablespoon of cornflour
• 1 cup of water

Optional Marinate Ingredients

• 1 teaspoon of Chinese cooking wine
• 0.5 teaspoon of ground white pepper
• 0.5 cup of water
• 1 piece of ginger, julienned
• 1 spring onion (only the white bit), julienned

Flexible with Fillets

Don’t have seabass on hand? No worries! This sweet & sour fish recipe is versatile. You can swap seabass with cod, tilapia, or any other white fish fillets. Play around and find your favorite.

Cooking Steps for Sweet & Sour Fish in Batter

Got all the ingredients? Good! Time to start cooking.

1. Marinating Magic (Optional): Cooking for a picky eater or someone who isn’t a fan of the fishy taste? This step’s a game-changer! Grab fresh ginger and a spring onion, focusing on the white part, and julienne them. Mix them with 0.5 cup of water, a teaspoon of Chinese cooking wine, and 0.5 teaspoon of ground white pepper. Rub the mix well and let it sit—this concoction will help mask the fishy taste, making it a hit with the kiddos!
2. Preparing the Fish: Cut the seabass fillets into bite-sized pieces, approximately 3x5cm. Now, here’s a tip: Place your fillets skin down, and with your knife at a slight 45-degree angle, carefully cut the meat without cutting through the skin. It’s all about the texture!
3. Marinating the Fillets: If you chose to marinate, it’s time to immerse those fillets! Coat them evenly and let them soak up the goodness for 5 minutes. Dry them well afterward. If marinating isn’t your thing, just move to the next step.
4. Veggie Prep: Chop red bell pepper into little 1x1cm cubes. If your household loves sweetcorn like mine does, throw in 3 tablespoons of reduced-salt canned sweetcorn. Feel free to swap it out with your preferred veggies!
5. Sauce Mix: Time to prepare the sweet & sour sauce. Mix all the listed ingredients well and set aside. This sauce is going to elevate your dish to the next level!
6. Egg Coating: Beat the egg well. Coat your fish fillets, draining any excessive egg.
7. Cornflour Coating: Coat the fillets with cornflour thoroughly. Make sure those cross-patterned cuts are well-coated too!
8. Frying Time: Heat around 500g of vegetable oil to about 160 °C. Carefully place your fish fillets in and fry until they turn light brown. Cool them a bit and fry again until golden brown.
9. Vegetable Stir-Fry: Heat a tablespoon of oil in a frying pan. Add julienned ginger, spring onion, sweetcorn, and bell pepper, stir-frying for a minute.
10. Sauce Time: Stir your sweet and sour sauce once more and add it to the pan, stirring continuously until it thickens.
11. Finishing Touches: Turn off the hob and toss your fried fish fillets in the sauce, ensuring they are evenly coated.
12. Serve and Enjoy!: Plate your delightful sweet & sour fish and enjoy it with some rice! It’s so flavorsome; it might make fish lovers out of the staunchest skeptics.

Delicious Pairings

Strapped for ideas on what to pair with your delicious sweet & sour fish? Check out these recipes from our website:

• 15-Minute Egg Fried Rice: The quick, flavorful fix that complements the tangy delight of our sweet & sour fish marvelously! Dive into the simplicity and savoriness here: 15-Minute Egg Fried Rice
• Easy Okra Salad: Crunchy, refreshing, and downright addictive! A great balance to the rich flavors of the fish. Discover the freshness: Easy Okra Salad
• Tofu and Egg Stew: Soft, hearty, and comforting. A wholesome companion to the crispy, saucy fish bites! Warm up with this stew: Tofu and Egg Stew

More Sweet & Sour Adventures

If you’re a fan of the irresistible blend of sweet and tart, you’ll love exploring these other delicious renditions:

• Sweet & Sour King Prawn: A royal treat that’s a festival of flavors and textures. Dive into the delicacy: Sweet & Sour King Prawn
• Sweet & Sour Cauliflower: A vegetarian wonder that’s a dance of sweet, sour, and crispy! Savor the goodness: Sweet & Sour Cauliflower
• Sweet & Sour Chicken: Crispy, tangy, and utterly satisfying! Experience the authentic joy: Sweet & Sour Chicken

Savor the Flavor: How to Cook the Perfect Sweet & Sour Fish in Batter

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Medium

Servings

2

servings

Prep time

25

minutes

Cooking time

30

minutes

Discover how to cook a delightful Sweet & Sour Fish that’s bound to be a hit, even with the little ones! Explore the tangy, crispy, and utterly delicious dish at Lin’s Chinese Kitchen, perfect for those who are not fans of fish. Dive into the flavor-packed journey!

Ingredients

• Main Ingredients

• 2 seabass fillets

• 1 spring onion (only the green bit)

• 1 piece of ginger

• 1 medium or large sized egg

• 3 cups of cornflour

• 0.5 red bell pepper

• 3 tablespoons of sweetcorn (or other veg of your choice)

• Sweet & Sour Sauce

• 1 teaspoon of Chinese cooking wine

• 2 tablespoons of sugar

• 2 tablespoons of Chinese white rice vinegar

• 1 tablespoon of light soy sauce

• 1 tablespoon of tomato paste

• 1 tablespoon of cornflour

• 1 cup of water

• Optional Marinate Ingredients

• 1 teaspoon of Chinese cooking wine

• 0.5 teaspoon of ground white pepper

• 0.5 cup of water

• 1 piece of ginger, julienned

• 1 spring onion (only the white bit), julienned

Directions

• (optional marinating step) If you are cooking for a picky eater that can’t stand strong fishy taste like my daughter, this step is very important. Julienne 1 piece of fresh ginger, and 1 spring onion, the white part only. Pour 0.5 cup of water in the container and a tsp of Chinese cooking wine. Add 0.5 tsp of ground white pepper. Rub the ginger and spring onion with your fingers and mix well, let it sit.
• Cut your fish fillets into approximately 3x5cm bitable sizes.
• Place your fish fillets skin down. With your knife at a slight 45 degree angle, carefully cut the meat, just deep enough to reach the skin beneath without actually cutting through the skin. Next, cut the fish fillets crosswise (again, at a 45 degree angle).
• Place your fillets in the marinate bow, gently rub them and make sure all of them are coated evenly in the marinating juice. Leave it aside for 5 mins, take them out and dry them. (if you do not wish to marinate them, move to step 5.
• Chop your red bell pepper into 1x1cm cubes. My daughter loves sweetcorns, so I added 3 table spoons of reduce-salt canned sweetcorn.
• Julienne 1 piece of fresh ginger and 1 spring onion (only the green bit).
• Put all the sweet and sour sauce ingredients in a bowl, mix well, set aside.
• Beat the egg well.
• Coat your fish fillets with egg, and drain excessive egg.
• Coat your fish fillets with cornflour, and make sure you also coat the cracks of your cross-patterned cuts.
• Pour around 500g vegetable oil into a pot, bringing it to around 160 °C / 320 °F.
• Carefully place your fish fillets in and fry until light brown.
• Take them out, let cool, and fry a second time until golden brown, place them aside.
• Warm up a frying pan, add a tablespoon of oil, let it heat up.
• Add julienned ginger, spring onion, sweetcorn and belt pepper in, stir fry for 1 min.
• Mix your bowl of sweet and sour sauce again, pour it carefully in your frying pan, keep stirring until it thickens.
• Turn of your hob, put your fried fish fillets in, toss them around, make sure they are evenly coated by the sauce.
• Plate and enjoy with some rice!

Recipe Video

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