Sweet and Sour Fish is one of those recipes I picked up from a neighbour who used to make it every Friday, and I have been making it ever since. She always used pomfret, but I find snapper works just as well and costs less at my local market. The first time I tried it, I was surprised by how the cherry tomatoes change the sauce. They add little bursts of fresh acidity that balance the ketchup sweetness.
I always keep a bag of cherry tomatoes in the fridge now because they make this sauce taste less like takeout and more like something you would actually want to eat on a weeknight. The fish comes out with a crisp, golden crust that holds up under the sauce, and the ginger-garlic base smells incredible while it fries.
About the Recipe
This recipe uses ingredients you can find at any supermarket, and the whole thing takes about thirty minutes if you have the fish cleaned and ready. I make it when I want something that feels special but does not require marinating or waiting. The cherry tomatoes are the only ingredient that might need a special trip, but regular tomatoes work too if you chop them small.
It is a good recipe for a weekend lunch or when you want fish that is not just steamed or grilled. The sauce thickens quickly, so you can have it plated and ready while the rice finishes cooking.
Why you will love this recipe
The crispy skin on the fish stays intact even after you pour the sauce over it, which is rare for a sauced fish dish. The cornflour coating creates a light, crunchy layer that does not get soggy immediately. The sauce itself is bright and tangy without being overly sweet, and the cherry tomatoes add little pockets of flavour that break up the richness of the fried fish.
It is faster than most fish curries and does not leave your kitchen smelling like deep frying because you only use half a cup of oil. The ginger and garlic fry up quickly in the leftover oil, so you are not dirtying extra pans.
Sweet and Sour Fish
Cooking Tips
The most common mistake is not drying the fish well enough before dusting it with cornflour. If the skin is wet, the coating slides off into the oil and you end up with bare patches. Pat the fish completely dry with paper towels after rinsing. Another issue is flipping the fish too early.
If it sticks to the pan, it is not ready. Wait until the edges turn golden and the fish releases naturally. If your sauce turns out too thick, add a tablespoon of water at a time until it loosens. If it is too thin, let it simmer for another minute without covering the pan.
Top Tips
- Score the fish deep enough to reach the flesh, about half a centimetre, so the heat penetrates evenly and the fish cooks through without burning the skin.
- Use a wide, flat spatula to flip the fish. A narrow one can break the delicate flesh.
- Fry the garlic and ginger on medium heat, not high, or they will burn before they turn golden.
- If you cannot find cherry tomatoes, use one large tomato chopped into small pieces and cook it a minute longer.
- Make the sauce while the fish drains so everything stays warm when you plate it.
- Leftover sauce can be stored separately and reheated, but the fish is best eaten fresh.
Serving and Storing Suggestions
This recipe serves two to three people, depending on the size of the fish. Prep time is about ten minutes, and cooking takes another twenty. Serve it hot with steamed rice or fried rice on the side. The sauce pairs well with plain jasmine rice because it has enough flavour to carry the meal.
Store any leftover fish in an airtight container in the fridge for up to one day, but the skin will soften. Reheat gently in a covered pan with a splash of water. The sauce keeps for three days in the fridge and can be used over freshly fried fish or even grilled chicken.
Similar Recipes
- Chilli Fish
- Ginger Garlic Prawns
- Fish Manchurian
- Crispy Fried Fish with Tamarind Sauce
- Indo-Chinese Paneer
Nutrient Benefits
Fish is a lean source of protein and provides omega-3 fatty acids, which support heart health. Ginger and garlic both have anti-inflammatory properties and aid digestion. Cherry tomatoes add vitamin C and antioxidants without much sugar. The cornflour coating is light compared to a batter, so it adds crispness without too much extra oil.
Using a measured amount of oil for frying keeps the fat content manageable. The sauce has added sugar, but you can reduce it by a teaspoon if you prefer a more sour flavour.
Sweet and Sour Fish
Ingredients
- Fish (1 Large or 2 Medium), like snapper or mullet, heads removed
- 4 tsp Cornflour
- 1/2 cup Vegetable Oil
- 1 tbsp Garlic (chopped)
- 1 tbsp Fresh Root Ginger (chopped)
- 2 tbsp Shallots (chopped)
- 225 gms Cherry Tomatoes
- 2 tbsp Red Wine Vinegar
- 2 tbsp Granulated Sugar
- 2 tbsp Tomato Ketchup
- 3 tbsp Water
- Black Pepper - ground, as per taste
- Salt as required
- Fresh Coriander Leaves - to garnish
- Spring Onions - shredded, to garnish to garnish
Instructions
- Thoroughly rinse and clean the fish. Score the skin diagonally on both sides of the fish.
- Coat the fish lightly on both sides with 3 tsp of the cornflou. Shake off any excess.
- Heat the oil in a kadai and slide the fish into the pan. Reduce the heat to medium and fry the fish until crisp and brown, about 6 to 7 minutes on each side.
- Remove the fish with a spatula and place on a large platter.
- Pour off all but about 2 tblsp of the oil and add the garlic, ginger and shallots. Fry until golden.
- Add the cherry tomatoes and cook until they burst open. Stir in the vinegar, sugar and tomato ketchup. Simmer gently for 1-2 minutes and adjust the seasoning.
- Mix the remaining 1 tsp cornflour with the water. Stir into the sauce and heat until it thickens.
- Pour the sauce over the fish and garnish with coriander leaves and shredded spring onions.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, any firm white fish works well. Pomfret, tilapia, or sea bass are good options. Avoid very flaky fish like mackerel because it will fall apart when you flip it in the pan.
My sauce turned out too sweet. How do I fix it?
Add another tablespoon of red wine vinegar or a squeeze of fresh lime juice. Taste as you go and stop when the sourness balances the sugar.
Can I bake the fish instead of frying it?
You can, but it will not be as crispy. Bake at 200 degrees Celsius for about 15 minutes, then pour the sauce over it. The texture will be softer and the skin will not have the same crunch.
How do I know when the fish is cooked through?
The flesh should turn opaque and flake easily when you press it gently with a fork. If the fish is thick, it may need an extra minute or two on each side.
Can I make the sauce ahead of time?
Yes, the sauce keeps well for up to three days in the fridge. Reheat it gently on the stove and pour it over freshly fried fish.
