Fish in sweet and sour sauce

Sweet and sour fish is a quick and easy dish, perfect for a weekday dinner as it takes under 30 minutes to prepare. I normally serve this along with a chinese omelette and a vegetable stir fry. I used cod in this recipe, but any good white fish would be perfect.


  • 1 cod fillet, sliced into 3 small parts, dredged in 1 tbsp flour seasoned with salt and pepper
  • 2 shallots, chopped
  • 1 inch ginger, peeled and finely sliced
  • 2 garlic cloves, chopped
  • 1 celery stalk, finely sliced
  • 1 carrot, finely sliced diagonally
  • 1 tomato, quartered
  • 1 handful of chopped coriander
  • 2 tbsp ketchup
  • 2 1/2 tbsp sweet chilli sauce
  • 1 tsp dark soy
  • 1 tsp dry white vinegar
  • 1 tsp cornstarch, mixed with 2 tbsp water to form a paste
  • vegetable oil
  • salt, sugar and ground white pepper to taste
  • a drizzle of sesame oil


  1. Heat some oil in a wok and lightly fry the cod pieces for 2 minutes on either side. Remove onto a plate
  2. Add a bit more oil to the wok and fry the shallots, ginger and garlic for 1 minutes
  3. Add in the carrot and celery and give the vegetables a good toss in the work for 1 minute
  4. Pour in the ketchup, chilli sauce, vinegar and soy sauce and mix well
  5. Pour in 1/2 cup of water, followed by the cornstarch paste and let the sweet and sour sauce simmer for 2 minutes. Season with salt, sugar and white pepper as required
  6. Place the cod into the sauce  and baste it well
  7. Add in the tomato quarters and leave it to cook for another minute
  8. The vegetables should have cooked by now and the sauce thickened. Turn off the heat and garnish the sweet and sour fish with chopped coriander and a drizzle of sesame oil
  9. Serve with steamed or fried rice




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