Sweet-Sour Fish

This flavorful Chinese-style dish with its rich mahogany sauce can be prepared in a wok if you prefer. Be careful not to add too much salt in the sauce; some soy sauces and sherries are saltier than others.


2 pounds haddock or other firm-fleshed fish fillets
2 tablespoons cornstarch
2 tablespoons peanut oil
1 scallion or 1/2 medium onion, chopped
3 cloves garlic, crushed
1 slice ginger, cut in thin stripe
Mix for Sauce:
3 tablespoons soy sauce
2 tablespoons sherry
1/2 cup brown sugar
4 tablespoons vinegar
2 tablespoons cornstarch
1 cup chicken stock
1 teaspoon salt, or less to taste (optional)


Cut fillets into 2-inch and 3-inch pieces. Coat with cornstarch. Heat a large skillet (or wok, if you prefer) to 350 degrees F. Add oil, heat thoroughly. Fry fish on both sides until golden brown. While the fish is cooking, combine the sauce ingredients in a small bowl. Set aside. Remove the fish from the pan and quick-fry scallion, garlic, and ginger until golden brown. Add the sweet-sour sauce and bring to a boil. Stir constantly until thick. Reduce the heat to low. Add the fish gently into the sauce and simmer for 1 minute. Serve hot.

Cooking & Recipes


Serves 4 to 6.

Preparation Method

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