Sweet and sour fish fillets

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Tham Jessica (@jessieinthekitchen)

Miss dining out at restaurants? Feast at home with this simple sweet and sour fish recipe that combines sweet and savoury that could whet anyone’s appetite! This recipe will give you puffy, light, and crispy fish fillets which are deliciously crispy on the outside while keeping the fish inside juicy...

Prep Time
40min
Cook Time
10min
Total Time
50min
Sweet and sour fish fillets recipe

Ingredients

6 Servings
  • 800g
    boneless grouper fillets
  • 2tsp
    salt
  • 1tsp
    white pepper
  • 1
    beaten egg
  • Some cornstarch for coating
  • Some cooking for frying the fish

INGREDIENTS (sweet and sour sauce)

  • 2tbsp
    tomato sauce
  • 2tbsp
    chilli sauce
  • 2tbsp
    Thai chilli sauce
  • 1tbsp
    HP sauce
  • 1/2cup
    of Bombay onion cubed
  • 2in
    length cucumber
  • 2
    red Chili
  • 2
    fresh baby corns
  • 3tbsp
    of water.
  • Salt and sugar to taste

How to make Sweet and sour fish fillets

  1. Lay the fish out on a cutting board, then use a kitchen knife to cut of the skin (optional) then cut them into fillets that are 5 cm wide (diagonal). The fish will burn easily if the fillet is sliced too thin.

    1. Combine the ingredients for the fish in a bowl, and then leave it to marinade for at least 30 minutes.
    1. Coat each piece of fish individually with cornstarch. Heat the oil up, carefully add the coated fillets to the heated oil. To prevent the wok from being overcrowded, keep the fish fillets equally spaced out. Fry them in hot oil until golden brown. Remove the deep-fried fish fillets. Wait until the oil reaches the proper temperature. Continue with the following batch. Once all the meat slices has been fried, wait until the oil reaches the right temperature once more before placing the fish fillets back in for an additional one to two minutes of double frying. this will aid in producing an extremely crispy and golden outside. Drain then set aside.
    1. Over low to medium heat, sauté cubed onions in a pan or wok with a little cooking oil for 2 minutes. Add the baby corn and pre-cut red chilies and cucumber cubes. Mix and stir thoroughly for 1-2 minutes. Avoid overcooking the vegetables.
    1. Add the tomato sauce, THAI chilli sauce, HP sauce, water, and sugar. The sauce and vegetables should be nicely combined. Add the fish fillets to the sauce and swirl well over high heat quickly and carefully to ensure that the fish is evenly coated for about 2 minutes. Do not overmix.

FAQS

  1. What type of fish is best for this sweet and sour recipe?

    This recipe specifically uses boneless grouper fillets, which are ideal for achieving a crispy texture and tender inside. However, you can substitute with other firm white fish like tilapia or cod if grouper is unavailable.

  2. How can I ensure the fish fillets are crispy?

    To achieve crispy fish fillets, make sure to coat each piece with cornstarch before frying. Additionally, double frying the fish after the initial cooking helps create an extra crispy exterior.

  3. Can I adjust the spiciness of the dish?

    Yes, you can adjust the spiciness by modifying the amount of chili sauce and red chilies used in the recipe. For a milder version, reduce the chili sauce or omit the fresh chilies.

  4. What can I serve with sweet and sour fish fillets?

    Sweet and sour fish fillets pair well with steamed rice or fried rice. You can also serve them with a side of stir-fried vegetables for a complete meal.

  5. How long should I marinate the fish fillets?

    It's recommended to marinate the fish fillets for at least 30 minutes to allow the flavors to penetrate the fish, enhancing the overall taste of the dish.

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Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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