Sweet and Sour Fish

70 mins (prep 40, cooking 30)
22 ingredients
4 servings
I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn’t find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu

Categories:  technique , served-hot , stir-fry , peppers , fruit , fish , taste~mood , <-4-hours , curries , tropical-fruits , time-to-make , asian , sweet , presentation , main-dish , seafood , deep-fried , pineapple , vegetable , savory ,
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Serving Size (208.84 g)
Servings 4
Amount per Serving
Calories 185.62 Calories from Fat 103.86
% Daily Value *
Total Fat 11.54g 71.01%
Saturated Fat 1.66g 33.19%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2.94mg 0.49%
Total Carbohydrate 19.81g 26.41%
Dietary Fiber 0.94 g 15.08%
Sugars 11.23 g %
Protein 0.84g 6.72%
Vitamin A 0.41IU% Vitamin C 0.48mg%
Calcium 5.37mg% Iron 0.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fish fillets, light soy sauce, pineapple juice, light soy sauce, tomato ketchup, fresh, fresh pineapple, fresh ground pepper