Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Crispy Fish with Sweet & Sour Sauce


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.




10 minutes


20 minutes


Serves 6 as part of a multi-dish dinner


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


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


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




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