Dairy-Free Sweet and Sour Fish

Transform your dinner table with this vibrant and flavorful Dairy-Free Sweet and Sour Fish, a perfect blend of crispy fried fish and a tangy, pineapple-infused sauce. This dish features tender bites of firm white fish lightly coated in seasoned cornstarch and fried to golden perfection, then gently tossed in a zesty sauce made with ketchup, rice vinegar, soy sauce, and a touch of brown sugar. The addition of colorful bell peppers and juicy pineapple chunks creates a delightful harmony of sweet, sour, and savory notes in every bite. Ready in just 35 minutes, this recipe is ideal for busy weeknights or impressing guests with its bold flavors and stunning presentation. Serve it over steamed rice or noodles for a complete, dairy-free meal that’s as nourishing as it is delicious.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams firm white fish fillets (e.g., cod, tilapia, or haddock)
• 60 grams cornstarch
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 500 ml vegetable oil (for frying)
• 150 grams pineapple chunks (canned or fresh)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 60 ml rice vinegar
• 4 tablespoons ketchup
• 2 tablespoons soy sauce (ensure gluten-free if needed)
• 3 tablespoons brown sugar
• 120 ml water
• 1.5 teaspoons cornstarch (for the sauce)
• 2 tablespoons water (for cornstarch slurry)
• 2 green onions, chopped (optional, for garnish)

Directions

Step 1

Pat the fish fillets dry with a paper towel and cut them into bite-sized pieces.

Step 2

In a bowl, combine 60 grams cornstarch, 1 teaspoon salt, and 0.5 teaspoon ground black pepper. Lightly dredge the fish pieces in the cornstarch mixture, coating them evenly.

Step 3

Heat 500 ml vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot, fry the fish pieces in batches until golden and crispy, about 3-4 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.

Step 4

In a small bowl, mix 1.5 teaspoons cornstarch with 2 tablespoons water to create a cornstarch slurry. Set aside.

Step 5

In a large skillet or wok, heat 1 tablespoon of the frying oil over medium heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 6

Add the diced red and green bell peppers to the skillet and cook for 2-3 minutes until slightly tender.

Step 7

Add 60 ml rice vinegar, 4 tablespoons ketchup, 2 tablespoons soy sauce, 3 tablespoons brown sugar, and 120 ml water to the skillet. Stir well and bring to a simmer.

Step 8

Add the pineapple chunks to the sauce and cook for 2 minutes to heat through.

Step 9

Stir in the prepared cornstarch slurry to the sauce, and let it thicken for about 1-2 minutes.

Step 10

Add the fried fish pieces to the skillet and gently toss to coat them evenly with the sweet and sour sauce.

Step 11

Remove from heat and garnish with chopped green onions, if desired.

Step 12

Serve immediately with steamed rice or noodles.

Nutrition Facts

Serving size	(1837.6g)

Amount per serving	% Daily Value*
Calories	5317.1

Total Fat 505.8g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 0g
Cholesterol 250mg	0%
Sodium 4940.2mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 8.7g	0%
Total Sugars 60.8g
Protein 106.5g	0%

Vitamin D 1000IU	0%
Calcium 215.2mg	0%
Iron 4.4mg	0%
Potassium 2494.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.2%

Protein: 7.7%

Carbs: 10.1%