Gluten-Free Sweet and Sour Fish Fillet
Savor the irresistible fusion of classic flavors and allergen-friendly cooking with this Gluten-Free Sweet and Sour Fish Fillet recipe! Crispy, golden-battered white fish fillets meet a tangy and vibrant sweet and sour sauce crafted with juicy pineapple chunks, colorful bell peppers, and a savory blend of gluten-free soy sauce and rice vinegar. Enhanced with the bubbly lightness of sparkling water in the batter and thickened to perfection with a cornstarch-based slurry, this dish achieves the perfect balance of crunch and saucy goodness. Ready in just 40 minutes, it’s an ideal gluten-free dinner option that pairs beautifully with steamed rice for a complete, crowd-pleasing meal. Perfect for busy weeknights or special occasions, this recipe is a flavorful escape to culinary delight!
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Ingredients
- 500 grams white fish fillets (e.g., cod, tilapia, or haddock)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 50 grams gluten-free all-purpose flour
- 50 grams cornstarch
- 0.5 teaspoon baking powder
- 120 ml sparkling water (chilled)
- 500 ml vegetable oil (for frying)
- 100 grams pineapple chunks (canned or fresh)
- 1 medium red bell pepper (sliced into strips)
- 1 medium green bell pepper (sliced into strips)
- 1 medium white onion (sliced into wedges)
- 3 tablespoons ketchup
- 1 tablespoon gluten-free soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 120 ml water
- 2 teaspoons cornstarch (for sauce slurry)
- 2 teaspoons water (for sauce slurry)
Directions
Step 1
Pat the fish fillets dry with paper towels, then season both sides with salt and pepper. Cut each fillet into 2–3-inch pieces.
Step 2
Prepare the frying batter by whisking together gluten-free all-purpose flour, cornstarch, and baking powder in a mixing bowl. Gradually pour in the chilled sparkling water while whisking until the batter is smooth and slightly thickened.
Step 3
Heat the vegetable oil in a deep frying pot or skillet over medium-high heat until the temperature reaches 180°C (350°F).
Step 4
Dip each piece of fish into the batter, ensuring it is fully coated, then carefully place it into the hot oil. Fry the fish in batches to avoid overcrowding, cooking each piece for 3–4 minutes until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Step 5
In a separate pan, prepare the sweet and sour sauce. Heat 1 tablespoon of vegetable oil over medium heat, then sauté the bell peppers and onion until slightly softened, about 2–3 minutes.
Step 6
Add the pineapple chunks, ketchup, gluten-free soy sauce, rice vinegar, brown sugar, and water into the pan. Stir well and bring the mixture to a simmer.
Step 7
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the sauce, stirring constantly until the sauce thickens to your desired consistency.
Step 8
Add the fried fish fillets into the pan with the sauce, gently tossing to coat the fish evenly.
Step 9
Serve the sweet and sour fish fillets immediately, garnished with fresh cilantro or spring onions if desired. Pair with steamed rice for a complete and satisfying meal.
Nutrition Facts
| Serving size | (2077.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5445.6 |
| Total Fat 506.6g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 250mg | 0% |
| Sodium 2848.4mg | 0% |
| Total Carbohydrate 170.1g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 53.0g | |
| Protein 107.8g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 206.9mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2557.0mg | 0% |
Source of Calories