Sweet and Sour Whole Fish

Name: Sweet and Sour Whole Fish
Cuisine: Asian
Ingredients: 1 whole fish, light and flakey, clean and gutted,; 1/4 red onion, julienne; 1/4 red bell pepper, julienne; 1/4 green bell pepper, julienne; Ginger, thumb sized, julienne; Scallion greens, 1 stalk, julienne; Salt, to taste; Black pepper, to taste; Garlic powder, to taste; Cornstarch, as needed; Ice water, as needed; 4 cups pineapple juice; 1 cup sugar; 1 cup ketchup; 1/2 cup vinegar; 2 tablespoons cornstarch; 2 tablespoons water; Oil for deep frying

7 steps

Light flakey fish like red snapper or tilapia are preferred. The sauce also works great on chicken and pork.

Updated at: Thu, 17 Aug 2023 02:45:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2395.7 kcal (120%)

Total Fat27.6 g (39%)

Carbs432.4 g (166%)

Sugars361.2 g (401%)

Protein117.1 g (234%)

Sodium3582.2 mg (179%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1whole fish

light and flakey, clean and gutted

0.25red onion

julienne

0.25red bell pepper

julienne

0.25green bell pepper

julienne

Ginger

thumb sized, julienne

1 stalkScallion greens

Sweet and Sour Sauce

4 cupspineapple juice

1 cupsugar

1 cupketchup

½ cupvinegar

2 tablespoonscornstarch

2 tablespoonswater

oil

for deep frying

Instructions

Step 1

Cut the onion, bell peppers, and ginger and set to side. Cut the scallion greens and place in an ice water bath for it to curl up.

Step 2

Pat the whole fish dry with a towel. It 3 slits on each side of the fish. Season both sides with salt, black pepper, and garlic powder. Dredge the fish in cornstarch and set aside.

Step 3

Sautee the onions, peppers, and ginger in some oil. Once cooked. Set aside.

Step 4

In a pot add the pineapple juice, sugar, ketchup, and vinegar. Stir well and bring to a boil. Mix together the cornstarch and water to create a slurry. Stir the slurry into the boiling liquid. Bring back up to a boil and cook until the sauce has slightly thickened.

Step 5

Fry the fish in 350 degree F oil. Approximately 10-15 minutes depending on the size of the fish. Flip the fish mid way. Lightly flakey fish like red snapper and tilapia are preferred.

Step 6

To assemble, lightly sauce the bottom of the plate, then place the fish on top. Add more sauce to the top of the fish. Top with sautéed vegetables and scallions. Serve warm.

Step 7

Any leftover sauce can be stored in the refrigerator for up to 2 weeks.