This post may contain affiliate links. Please read my privacy policy.
This sweet and sour fish recipe is surprisingly easy to prepare, yet it always leaves me feeling thoroughly satisfied. Picture crispy fish generously coated in a delectable sweet and sour sauce—absolutely delicious!
This Malaysian Chinese-style sweet and sour fish is one of my all-time favorite dishes to order at hot stir-fry (choo char/tze char) eateries in Malaysia. Picture a crispy, golden, deep-fried whole fish, topped with a savory, tangy, and mouthwatering sweet and sour sauce. It’s absolutely divine, especially when paired with fluffy, hot steamed rice. Just thinking about it makes my stomach rumble with hunger!
For more delicious fish recipes, check out my Ginger Soy Fish and Lemon Butter Swai Fish next!
Sweet and Sour Fish Ingredients
This easy recipe calls for very simple ingredients:
- Whole fish—I used white snapper, but you can use any whole fish as you like, for example: grouper, sea bass, rock cod, etc.
- Oil—use a neutral cooking oil such as vegetable oil to deep fry the fish and make the sauce. Vegetable oil has a high smoke point (400°F/204°C). Another option is canola oil.
- Aromatics—onion, green bell pepper, and red chili add depth of flavor, a touch of heat, and vibrant colors to the dish, enhancing its overall taste, presentation, and aroma.
- Sauce—I used ketchup, chili sauce, vinegar (either Chinese vinegar or apple cider vinegar), and oyster sauce to create the sweet and sour sauce.
- Water and sugar—water dilutes the sauce to give it a slightly runny consistency, while sugar adds the sweetness that balances the tangy and savory flavors.
See the recipe card for full information on ingredients.
How To Make Sweet and Sour Fish
Follow the easy step-by-step below for restaurant quality result:
Step 1: Heat up a wok or skillet with 2 cups of oil, deep enough for frying. Deep-fry the fish until both sides are golden brown and crispy, then drain the excess oil on a serving plate lined with paper towels.
Step 2: Prepare the sweet and sour sauce by combining all the sauce ingredients in a small bowl. Stir well to mix everything together, then set it aside.
Step 3: Heat up a wok or skillet over medium-high heat and add the oil. Once the oil is hot, add the onion, green bell peppers, and red chilies. Stir-fry until they become aromatic.
Step 4: Add the sauce to the skillet and stir to combine it well with the aromatics. Then, add the water and sugar, stirring until everything is mixed thoroughly.
Step 5: Remove the paper towel from the plate and pour the sauce evenly over the fish. Serve immediately.
Helpful Tips For Home Cooks
- Use the right fish: For the best results, buy fresh whole fish such as snapper, rock cod, grouper, or striped bass. Opt for firm fish fillet of these fish if you cannot get fresh whole fish.
- Coat the fish fillet with flour: If you use fish fillets, dust and coat them with flour before deep frying. This will help ensure that the fillets don’t break apart during frying and hold their shape better.
- Hot oil: Heat the oil to around 350°F/175°C before frying the fish. If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread; if it sizzles immediately, the oil is ready.
- Adjust the flavor: Mix the sweet and sour sauce before cooking. Adjust the sweetness and tanginess to your preference by adding more sugar and vinegar. You can taste and modify it before cooking.
- Use fresh aromatics: You may incorporate fresh aromatics such as ginger, garlic, and scallions in the stir-fry before adding the sweet and sour sauce. Ginger, garlic and scallions enhance fragrance and flavor, making the final dish even more delicious!
Pro Tip: Clean the whole fish, wash it under cold running water, and pat it dry with paper towels. Score three slanted slits on both sides of the fish to help it cook faster and get a crispier texture when deep frying.
Frequently Asked Questions
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before coating with flour and frying.
Yes, you can! Air frying is healthier than deep frying. Preheat your air fryer to around 400°F (200°C) for about 5 minutes. Place the whole fish or fish fillets in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking. Air fry the fish for about 10-12 minutes, flipping halfway through, until golden brown and cooked through. Cooking times may vary depending on the thickness of the fillets and the whole fish.
Yes, you can add pineapples to this recipe. You can use fresh pineapple or canned pineapple. Cut them into bite-sized pieces and add them to the sauce. Pineapples add a delightful sweetness and texture to the dish!
This recipe is only 193 calories per serving.
What To Serve With Sweet Sour Fish
This fish dish pairs wonderfully with fluffy steamed rice, fried rice, or Hong Kong Chow Mein noodles. You can also serve it with the following dishes for a complete meal.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Sweet and Sour Pork
- Sweet and Sour Shrimp
- Sweet and Sour Meatballs
- Sweet and Sour Chicken
- Steamed Fish
- How to Make Fish Balls
Sweet and Sour Fish Recipe
Ingredients
- 1 whole fish, about 300 g
- 2 cups oil, for deep frying
- 2 tablespoons oil
- 1/2 onion, quartered
- 1 small green bell pepper , about 3 oz/80 g, cut into pieces
- 1 red chilli, seeded and sliced
Sweet and Sour Sauce:
- 3 tablespoons ketchup
- 1 tablespoon chili sauce , I used Lingham's Chili Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon vinegar or apple cider vinegar, to taste
- 1 teaspoon sugar, to taste
- 3 tablespoons water
Instructions
- Clean the fish, wash it under cold running water, and pat it dry with paper towels. Score three slanted slits on both sides of the fish to help it cook faster and get a crispier texture when deep frying.
- Heat up a wok or skillet with 2 cups of oil, deep enough for frying. Deep-fry the fish until both sides are golden brown and crispy, then drain the excess oil on a serving plate lined with paper towels.
- Prepare the Sweet and Sour Sauce by combining all the sauce ingredients in a small bowl. Stir well to mix everything together, then set it aside.
- Heat up a wok or skillet over medium-high heat and add the oil. Once the oil is hot, add the onion, green bell peppers, and red chilies. Stir-fry until they become aromatic.
- Add the sauce to the skillet and stir to combine it well with the aromatics. Then, add the water and sugar, stirring until everything is mixed thoroughly.
- Remove the paper towel from the plate and pour the sauce evenly over the fish. Serve immediately.
Video
Notes
- For the best results, buy fresh whole fish such as snapper, rock cod, grouper, or striped bass. Clean the whole fish, wash it under cold running water, and pat it dry with paper towels. Score three slanted slits on both sides of the fish to help it cook faster and get a crispier texture when deep frying.
- If you cannot get fresh whole fish, you can use fish fillets. Just dust and coat them with flour before deep frying. This will help ensure that the fillets don’t break apart during frying and hold their shape better.
- Heat the oil to around 350°F/175°C before frying the fish. If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread; if it sizzles immediately, the oil is ready.
- Save for oil from deep frying in an air tight container. You may reuse the oil for a few more times before discarding.
For the stir fry, use clean oil. - Mix the sweet and sour sauce before cooking. Adjust the sweetness and tanginess to your preference by adding more sugar and vinegar. You can taste and modify it before cooking.
- You may incorporate fresh aromatics such as ginger, garlic, and scallions in the stir-fry before adding the sweet and sour sauce. Ginger, garlic and scallions enhance fragrance and flavor, making the final dish even more delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, can i omit the soy bean paste?
Hey,
what kind of tomato sauce do you use ? diced tomatoes from a can ?
Ketchup.
hii may i know which type of fish is suitable for this recipe ya?
Any fish which is medium firm.
Hello RM, I’m looking for a recipe that has beef, ginger and fish sauce with noodles or sobi noodles. My husbands friend’s wife made it for him awhile back , “they are no longer together “. and I would like to find this recipe to make for my husband. I hope that I have given you enough ingredients for the recipe . We have enjoyed all of the dishes that we have made from your site . Thank you for your great web site .
Hi Cathy, hmm, why don’t you try ginger and scallion beef on my website and serve it with soba noodles. I think you will like it. https://rasamalaysia.com/ginger-and-scallion-beef/
Hi, what fish is best for this dish? I have access to Asian markets in Singapore.