Miss dining out at restaurants? Feast at home with this simple sweet and sour fish recipe that combines sweet and savoury that could whet anyone’s appetite! This recipe will give you puffy, light, and crispy fish fillets which are deliciously crispy on the outside while keeping the fish inside juicy and tender.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Lay the fish out on a cutting board, then use a kitchen knife to cut of the skin (optional) then cut them into fillets that are 5 cm wide (diagonal). The fish will burn easily if the fillet is sliced too thin.
What is the best way to store leftover sweet and sour fish fillets?
To store leftover sweet and sour fish fillets, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.
Can I use a different type of fish for this sweet and sour fish recipe?
Yes, you can substitute grouper fillets with other firm white fish like cod, tilapia, or snapper. Just ensure that the fish is boneless and has a similar texture to maintain the dish's integrity.
What are some good side dishes to pair with sweet and sour fish fillets?
Sweet and sour fish fillets pair well with steamed jasmine rice, fried rice, or a fresh salad. You can also serve them with stir-fried vegetables for a complete meal.
Is this sweet and sour fish recipe suitable for gluten-free diets?
Yes, this recipe can be made gluten-free by using gluten-free cornstarch for coating the fish and ensuring that the sauces used (like tomato sauce and Thai chili sauce) are gluten-free. Always check the labels to be sure.
How can I make the sweet and sour sauce less spicy for kids?
To make the sweet and sour sauce less spicy, you can reduce the amount of Thai chili sauce and omit the red chilies. You can also add a bit more tomato sauce or a touch of honey to balance the flavors without adding heat.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
...
