How to Make: Sweet and Sour whole Fish

whole fish

🥗Healthier: tofu

💰Cheaper: frozen fish

Tofu offers a plant-based option, while frozen fish can be more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: generic soy sauce

Tamari is gluten-free, while generic soy sauce is often less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a similar sweetness, while canned pineapple can be cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil is healthier, while canola oil is often less expensive.

Clean and scale the whole fish, making diagonal cuts on both sides.

Pat the fish dry with paper towels and season with salt and black pepper.

Coat the fish evenly with cornstarch, shaking off excess.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Carefully add the fish to the hot oil and fry until golden brown, about 4-5 minutes per side.

Remove the fish from the skillet and drain on paper towels.

In the same skillet, sauté ginger and garlic until fragrant, about 30 seconds.

Add bell pepper, onion, and pineapple, and stir-fry for 2-3 minutes until slightly softened.

In a bowl, mix soy sauce, rice vinegar, sugar, and water until combined.

Pour the sauce over the vegetables and bring to a simmer.

Return the fried fish to the skillet, spooning the sauce over it to coat.

Cook for an additional 2-3 minutes until heated through.

Drizzle with sesame oil and garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens