Shanghai-Style Sweet and Sour Fish Fillet
Lightly battered fish fillets coated in a glossy, balanced sweet and sour sauce with traditional Shanghainese flair. This chinese-inspired seafood ready in about 30 minutes pairs cornstarch, egg white, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets (e.g., cod or tilapia)
- 1/2 cup cornstarch
- 1 egg white
- 1/4 cup vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp granulated sugar
- 2 tbsp ketchup
- 1/2 cup water
- 1 tbsp soy sauce
- 1/4 tsp salt
- 1/2 cup green bell pepper, diced
- 1/3 cup pineapple chunks, drained
Instructions
- Step 1: Cut 1 lb white fish fillets into 2-inch pieces. In a bowl, whisk 1 egg white with 1/2 cup cornstarch and 1/4 tsp salt until a smooth batter forms. Toss fish pieces in the batter to coat evenly.
- Step 2: Heat 1/4 cup vegetable oil in a deep skillet or wok over medium-high heat until shimmering. Fry battered fish in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
- Step 3: In a small saucepan, combine 3 tbsp rice vinegar, 2 tbsp granulated sugar, 2 tbsp ketchup, 1/2 cup water, and 1 tbsp soy sauce. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 3 minutes.
- Step 4: Add 1/2 cup diced green bell pepper and 1/3 cup pineapple chunks to the sauce, simmer for 1 minute.
- Step 5: Return fried fish fillets to the pan and gently toss to coat with the sweet and sour sauce until glossy and heated through.
- Step 6: Serve immediately with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghai-Style Sweet and Sour Fish Fillet take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shanghai-Style Sweet and Sour Fish Fillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.
Can I substitute ingredients in Shanghai-Style Sweet and Sour Fish Fillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shanghai-Style Sweet and Sour Fish Fillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shanghai-Style Sweet and Sour Fish Fillet?
Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
