How to: Crispy Whole Fish with Sweet & Sour Sauce 💥Chinese New Year Recipe! 🎊 | Marion's Kitchen

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen options are often more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more economical option.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with higher smoke point, while canola is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is often less expensive.

Clean and scale the fish, removing the innards.

Pat the fish dry with paper towels.

Coat the fish evenly with cornstarch, shaking off excess.

Heat vegetable oil in a deep pan over medium-high heat until shimmering.

Carefully lower the fish into the hot oil and fry until golden brown, about 5-7 minutes per side.

Remove the fish and drain on paper towels.

In a separate pan, heat a little oil over medium heat.

Add chopped bell peppers, onion, garlic, and ginger, sautéing until fragrant, about 2-3 minutes.

Stir in pineapple chunks and cook for another minute.

In a bowl, mix soy sauce, rice vinegar, sugar, and water, then add to the pan.

Bring the sauce to a simmer and cook until slightly thickened, about 3-4 minutes.

Pour the sweet and sour sauce over the fried fish.

Garnish with chopped green onions and a drizzle of sesame oil before serving.

Cooking Techniques

Spice Level:

Allergens