My name Haini means Daughter of the Sea. As a child I loved to eat Sweet and Sour Fish Fillet (酸甜鱼/糖醋鱼) while my parents told me the story of Mazu, the Goddess of the Sea in the mythology of Southern China. To honor those ideas, I created Mazu’s Sweet and Sour Fish Fillet with a nice balance of flavors that enhance the fresh, tender and crispy fish. Each bite makes you crave the sea, a Goddess, and the mouthwatering textures of fish.
Sweet and sour fish fillet is healthy and delicious at the same time. Fish is high in protein, rich in vitamins such as D and B2, and a great source of minerals, such as zinc, iron, and potassium. This is a great way to enjoy fish. The sweet and sour taste is so satisfying and comforting.
THE FISH
In China, we like to cook the whole fish because the meat along the bony spine and head tastes good and gives a complete look to the plate. But while living in Europe, I have gotten used to boneless fillets preferred here. Both styles are equally delicious. In this recipe, I use Basa fish (also called Pangasius Bocourti), which is the same kind of fish I used in my Sichuan Chili Boiled Fish recipe. Basa is low in calories and rich in protein which is a healthy and delicious choice!
SWEET AND SOUR SAUCE
The main ingredients for the Sweet and Sour Sauce are Tomato Ketchup, White Vinegar, Brown Sugar, Dark Soy Sauce and Water. You can also use regular White Sugar. But the Brown Sugar creates a lovely caramelized color and further thickens up the sauce while cooking.
VEGETABLES
In order to create the highly colorful choreography of this dish, I used three different vegetables: Red Bell Pepper, Green Bell Pepper and Red (purple) Onion! The red, green, and purple just go so well with the orangish caramel fish! The dish is so enticing and healthier.
INGREDIENTS:
Isn’t this dish such a beauty? It is fit for the table of the Chinese Sea Goddess Mazu, and for your table too!
The combination of sweet and sour flavors is exotic and delicious. The fish is fresh and tender inside and slightly crispy outside. I love the greens and reds and purples along with the golden brown fish and little white garnishes. I hope you will enjoy making this Sweet and Sour Fish Fillet Recipe– Every mouthful of happiness!
MORE FISH RECIPES:
Sumptuous Bouillabaisse Marseilles: French Fish Soup
Mazu’s Sweet and Sour Fish Fillet
Ingredients
Marinade
- 500 g Basa Fish Fillets, cut in small pieces
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 tsp Chinese Cooking Wine
Flour Mixture
- 1/2 cup All Purpose Flour
- 1/2 cup Cornstarch
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 cup / 125 ml Water
Vegetables
- 1 Red Bell Pepper, cut in triangular pieces
- 1 Green Bell Pepper, cut in triangular pieces
- 1 Red Onion, cut in triangular pieces
Sweet and Sour Sauce
- 6 tbsp Tomato Ketchup
- 2 tbsp White Vinegar
- 3 tbsp Brown Sugar
- 1 tsp Dark Soy Sauce
- 1/2 cup / 125 ml Water
Others
- 1 1/2 cups Vegetable Oil
- Some chopped Green Onions for garnish
Instructions
Marinade the Fish
- Cut the Fish Fillets in small pieces.
- In a mixing bowl, mix together the Fish, Salt, Ground Black Pepper, and Chinese Cooking Wine. Set aside for 10 minutes.
Prepare the Flour Mixture
- In a bowl, add in All Purpose Flour, Cornstarch, Baking Powder, Salt and Ground Black Pepper.
- Gradually add in the Water and mix well into a smooth texture.
Fry the Fish
- In a wok or a Dutch oven, add the Vegetable Oil on medium-high heat.
- Dip the Fish one at a time into the Flour Mixture. Shake off excess Flour Mixture and add the Fish to the Oil.
- Fry both sides of the Fish until slightly golden brown for 5-6 minutes. Then remove the Fish and set aside.
- In the same wok or Dutch Oven with the remaining Oil, fry all the Fish again for 1-2 minutes. Remove and set aside.
Prepare the Sweet and Sour Sauce
- In a bowl, add in Ketchup, White Vinegar, Brown Sugar, Dark Soy Sauce and Water.
- Mix well and set aside.
Cook the Vegetables
- In a clean wok/Dutch Oven, add around 1 tbsp of Vegetable Oil on medium-high heat.
- Saute the Red Bell Pepper, Green Bell Pepper and Red Onion for 3-4 minutes. Add a Pinch of Salt. Remove and set aside.
Assemble the dish
- In the same wok/Dutch Oven, add in the mixed Sweet and Sour Sauce, on medium-high heat.
- Cook until the sauce starts to boil. Turn down the heat to medium. Add in the cooked Vegetables and fried Fish. Coat well with the sauce. Continue to cook until the sauce thickens up.
- Garnish with some chopped Green Onions on top! Ready to enjoy!
Notes
- The homemade sweet and sour sauce can be used as dipping sauce for other dishes.
- Always take a close look when frying the fish.
- For more colorful look, you can use yellow bell pepper as well.
EN 
DK