Fish Simmered in Sweet and Sour Sauce

    Fish Simmered in Sweet and Sour Sauce


    5 people made this

    This is deceptively simple for such a tasty recipe. Serve it as part of a Chinese banquet with white rice and side dishes, or just by itself for lunch or dinner.

    Serves: 2 

    • 2 white fish fillets, cut into pieces
    • salt and pepper to taste
    • cornflour as needed
    • 2 tablespoon oil, divided
    • 1 tablespoon chopped garlic
    • 1 medium onion, sliced
    • 1/2 teaspoon salt
    • SAUCE
    • 3 tablespoons water
    • 3 tablespoons tomato sauce
    • 1 tablespoon Worcestershire Sauce
    • 1 tablespoon caster sugar
    • 2 teaspoons vinegar
    • 1/4 teaspoon salt
    • 1 spring onion, chopped

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Pat dry the fish with kitchen towels, sprinkle with salt and pepper and let sit for 10 minutes, then lightly coat with cornflour.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Pan-fry the fish until no longer opaque, 3-5 minutes, depending on size of your fish pieces. Set the fish aside.
    3. Heat the same frying pan with 1 tablespoon oil over high heat. Fry the garlic until aromatic, 2-3 minutes. Add the onion and salt and cook until soft, 3-4 minutes. Mix in the water, tomato sauce, Worcestershire sauce, sugar, vinegar and salt.
    4. Bring the mixture to the boil. Add the fish back into the pan and garnish with spring onions before serving.
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    Reviews in English (3)


    Great recipe, simple and tasty.  -  05 May 2014


    After first bite I would rate it as 4 stars only, but after a second one I changed my mind. As a massive fan of chilli and all hot spices and strong flavours I thought initially it was too mild but after a while I found out that it is very well balanced in flavours, moist and tasty at the same time. I used brown sugar instead of caster one, but other ingridients remained unchanged. One of best recipes I did recently.  -  03 Sep 2016  (Review from Allrecipes UK & Ireland)


    I left out the cornflour, I found the sauce was quite thick enough without it, but apart from this found the recipe easy to follow and tasty, served with boiled rice.  -  03 Apr 2016  (Review from Allrecipes UK & Ireland)

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