Sugar-Free Sweet and Sour Fish Fillet

Delight in the tangy, flavorful charm of this "Sugar-Free Sweet and Sour Fish Fillet," a health-conscious twist on a classic favorite. Perfectly seasoned white fish fillets are lightly coated in cornstarch and shallow-fried until golden and crispy, providing a satisfyingly crunchy texture. The real star is the vibrant, sugar-free sweet and sour sauce crafted from unsweetened pineapple juice, rice vinegar, and tomato paste, balanced with aromatic garlic, ginger, and colorful bell peppers for a guilt-free burst of flavor. With a quick 15-minute prep and wholesome ingredients, this dish is ideal for those seeking a low-sugar alternative that doesn’t compromise on taste. Serve it over steamed rice or enjoy it solo for a light and delicious meal that’s as nourishing as it is mouthwatering!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces white fish fillets (e.g., cod, tilapia, or snapper)
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 cup cornstarch
• 0.5 cup neutral cooking oil (for frying)
• 0.5 cup pineapple juice (unsweetened)
• 3 tablespoons rice vinegar
• 2 tablespoons tomato paste
• 1 teaspoon soy sauce (low sodium, optional)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, julienned
• 0.25 cup water
• 1 teaspoon cornstarch (for sauce thickening)
• 2 stalks green onions, chopped (optional garnish)

Directions

Step 1

Pat the fish fillets dry with a paper towel. Season both sides with salt and black pepper.

Step 2

Dredge the fish fillets in cornstarch, ensuring they are evenly coated. Shake off any excess.

Step 3

Heat the neutral cooking oil in a large frying pan over medium heat. Shallow-fry the fish fillets until they are golden and crispy, about 3-4 minutes per side. Remove the fillets and place on a plate lined with paper towels to drain excess oil.

Step 4

In a small bowl, mix together the pineapple juice, rice vinegar, tomato paste, soy sauce (if using), and water. Set aside.

Step 5

In a separate skillet or wok, heat a small amount of oil over medium heat. Sauté the minced garlic and ginger until fragrant, about 1 minute.

Step 6

Add the diced red and green bell peppers and julienned carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes, keeping them crisp-tender.

Step 7

Pour the prepared sauce into the skillet with the vegetables and bring to a simmer.

Step 8

In a small bowl, mix 1 teaspoon of cornstarch with a tablespoon of water to create a slurry. Gradually stir the slurry into the simmering sauce, continuing to cook until the sauce thickens slightly, about 1-2 minutes.

Step 9

Arrange the fried fish fillets on a serving plate and pour the sweet and sour vegetable sauce over the top.

Step 10

Garnish with chopped green onions, if desired. Serve immediately with steamed rice or as a standalone dish.

Nutrition Facts

Serving size	(1157.8g)

Amount per serving	% Daily Value*
Calories	1710.6

Total Fat 123.6g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0g
Cholesterol 200mg	0%
Sodium 1669.2mg	0%
Total Carbohydrate 78.2g	0%
Dietary Fiber 9.3g	0%
Total Sugars 28.0g
Protein 86.2g	0%

Vitamin D 800IU	0%
Calcium 186.1mg	0%
Iron 4.3mg	0%
Potassium 2468.0mg	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: 62.8%

Protein: 19.5%

Carbs: 17.7%