Sweet & Sour Fish

White fish works well in this recipe as it takes up the flavours well and is a change from pork or chicken


  • 500g White Fish, cut into cubes
  • 1 tsp Sugar
  • 2 tsp Soy Sauce
  • 1 Egg
  • 2 tbsp Flour on a plate
  • Oil for frying


  • Oil a little
  • 2 tbsp Ginger, minced or chopped very finely
  • 2 cloves Garlic, minced or chopped very finely
  • 2 tbsp Onion, minced or chopped very finely
  • 2 tbsp Brown Sugar
  • 1 Tbsp Cornflour
  • 80ml Water
  • 80ml Vinegar
  • Green & Red Pepper, sliced
  • Optional - Pineapple chunks


  1. Combine the sugar and soy sauce in a large bowl
  2. Add the cubes of fish and gently mix. Stand in the fridge for 1 hour for the fish to take on the flavour
  3. Prepare the sauce - Saute the ginger, garlic and onion in a small amount of oil
  4. Blend the cornflour and sugar with a little water
  5. Add the rest of the water and vinegar
  6. Pour into the ginger mixture and stir until thick
  7. Add the slices of pepper and pineapple if used, and warm through. Keep the sauce hot until ready to serve
  8. When ready to serve break the egg into the fish mixture and mix in well
  9. Dip each piece of fish in the flour and ensure it is well coated
  10. Fry in deep fat until light brown, about 3 mins
  11. Drain and immediately serve with the sauce on wide noodles or rice


The secret of Chinese cooking is to measure and prepare the ingredients before starting to cook so that the final result is crisp & well flavoured