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Sweet and Sour Whole Fish Recipe (with Video)

Seafood, Egg-free, Fish
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Discover our Sweet and Sour Whole Fish Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 22min


For the Fish
- 1 fish
- 0.25 Red onion, julienne
- 0.25 Red bell pepper, julienne
- 0.25 Green bell pepper, julienne
- Ginger, thumb sized, julienne
- 1 stalk scallion greens
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Cornstarch, as needed
- Ice water, as needed
For the Sauce
- 4 c Pineapple Juice
- 1 c Sugar
- 1 c Ketchup
- 0.5 c vinegar
- 2 tbsp Cornstarch
- 2 tbsp water
- Oil, for deep frying
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1. Cut the onion, bell peppers, and ginger and set to side.
2. Cut the scallion greens and place in an ice water bath for it to curl up.
3. Pat the whole fish dry with a towel.
4. Cut 3 slits on each side of the fish.
5. Season both sides with salt, black pepper, and garlic powder.
6. Dredge the fish in cornstarch and set aside.
Sautee the Vegetables
1. Sautee the onions, peppers, and ginger in some oil.
2. Once cooked, set aside.
Prepare the Sauce
1. In a pot add the pineapple juice, sugar, ketchup, and vinegar.
2. Stir well and bring to a boil.
3. Mix together the cornstarch and water to create a slurry.
4. Stir the slurry into the boiling liquid.
5. Bring back up to a boil and cook until the sauce has slightly thickened.
Fry the Fish
1. Fry the fish in 350 degree F oil.
2. Approximately 10-15 minutes depending on the size of the fish.
3. Flip the fish midway.
4. Lightly flaky fish like red snapper and tilapia are preferred.
Assemble the Dish
1. Lightly sauce the bottom of the plate, then place the fish on top.
2. Add more sauce to the top of the fish.
3. Top with sautéed vegetables and scallions.
4. Serve warm.
1. Any leftover sauce can be stored in the refrigerator for up to 2 weeks.

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