Fish Fillets With Chinese Sweet-and-Sour Sauce Fish Fillets With Chinese Sweet-and-Sour Sauce

Author: Canadian Living

Practically any kind of firm-fleshed fish, such as tilapia, goes well with this mildly tangy, brightly flavoured sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2012


Sweet-and-Sour Sauce:


In bowl, whisk flour, cornstarch, pepper and salt; add fillets, 1 at a time, and turn to coat, pressing to adhere.

In large skillet, heat oil over medium-high heat; fry fish, turning once, until golden and fish flakes easily when tested, 5 to 10 minutes. Transfer to serving plate; keep warm.

Sweet-and-Sour Sauce: In bowl, whisk cornstarch with some of the broth to form paste. Stir in remaining broth, rice vinegar, rice wine, sugar, black vinegar and soy sauce until sugar is dissolved; set aside.

Discard all but 1-1/2 tbsp of the oil from pan; heat over medium-high heat. Stir-fry garlic and ginger until fragrant, about 20 seconds. Stir in Cubanelle pepper, hot pepper and tomato; cook until tender, 1 to 2 minutes.

Add onions; stir-fry until wilted, about 30 seconds. Stir broth mixture and add to pan; boil for 30 seconds. Remove from heat. Stir in sesame oil; spoon over fish. Garnish with cilantro (if using).

Nutritional facts Per each of 8 servings: about

  • Sodium 286 mg
  • Protein 24 g
  • Calories 232.0
  • Total fat 11 g
  • Potassium 432 mg
  • Cholesterol 57 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 7.0
  • Folate 16.0
  • Calcium 2.0
  • Vitamin A 3.0
  • Vitamin C 16.0
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Fish Fillets With Chinese Sweet-and-Sour Sauce