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Crispy Fish with Sweet & Sour Sauce

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If you’re looking for a showstopper dish for your next dinner party, this whole fried fish will do you proud – and it’s not as scary as it looks! Boasting crispy skin, tender flesh and a tangy sweet and sour sauce, it will earn you serious kudos in the kitchen. I like to use a white fish, like snapper or seabass.

WATCH THIS RECIPE

CRISPY FISH WITH SWEET & SOUR SAUCE

PREP TIME

10 minutes
COOK TIME

20 minutes
SERVES

Serves 6 as part of a multi-dish dinner
Ingredients

1 whole fish (size depends on how large your wok is)*

vegetable oil for deep frying

1 cup corn flour (cornstarch)

sea salt

fine slices of spring onion (scallions)

 

Sweet & sour sauce:

1 tbsp vegetable oil

½ onion, diced

½ capsicum, diced

½ cup diced fresh pineapple

½ cup brown sugar

3 tbsp white vinegar

2 tbsp tomato ketchup

1 tbsp soy sauce

1/3 cup pineapple juice

¼ tsp Chinese five spice

2 tsp corn flour (cornstarch) mixed with 2 tbsp water

Steps
Step 1

Soak the spring onion in cold water until it curls.

Step 2

Score the sides of the fish at about 3 cm intervals. Season with salt. Lightly coat in flour.

Step 3

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

Step 4

Cook the fish in the oil for 10-15 minutes, turning regularly, or until golden and crisp.

Step 5

While the fish is cooking, make the sweet & sour sauce. Heat one tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Then add the pineapple and stir-fry for half a minute. Turn the heat down to medium and add the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice. Simmer for 2 minutes until the sugar has dissolved. Add the corn flour mixture to the sauce and simmer for a further half a minute to thicken. Turn the heat off but keep the sauce warm in the pan.

Step 6

When the fish is golden, carefully transfer it to a paper towel. Allow the oil to drain and then place the fish on a serving platter. Warm the sauce if it has cooled. Pour the warm sauce over the fish and top with spring onion curls.

Note Icon

Notes:

– I have a regular-sized carbon-steel Asian wok and I used a 1kg fish.

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