Sweet and Sour Shanghainese Fish Fillet Stir-Fry
Lightly battered fish fillets stir-fried with a vibrant sweet and sour sauce and crisp vegetables, embodying Shanghai’s balance of flavors. 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, cut into 2-inch pieces white fish fillets (tilapia or cod)
- 1/4 cup cornstarch
- 1 egg white
- 4 tbsp vegetable oil
- 1 tbsp minced ginger
- 2 cloves minced garlic
- 1 medium, sliced red bell pepper
- 1 medium, sliced green bell pepper
- 3 tbsp rice vinegar
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1/2 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry (cornstarch + water)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk 1 egg white until frothy. Add 1 lb white fish fillet pieces and 1/4 cup cornstarch. Toss gently to coat each piece evenly.
- Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat. Fry the coated fish pieces in batches for 2-3 minutes per side until golden and cooked through. Remove and drain on paper towels.
- Step 3: In the same wok, add 1 tbsp vegetable oil and sauté 1 tbsp minced ginger and 2 cloves minced garlic for 30 seconds until fragrant.
- Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 2 minutes until slightly tender but still crisp.
- Step 5: Stir together 3 tbsp rice vinegar, 2 tbsp light soy sauce, 2 tbsp sugar, and 1/2 cup water, then pour into the wok. Bring to a simmer.
- Step 6: Add the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) slowly while stirring to thicken the sauce.
- Step 7: Return the fried fish to the wok and gently toss to coat with the sauce for 1 minute. Serve immediately with steamed rice.
Frequently asked questions
How long does Sweet and Sour Shanghainese Fish Fillet Stir-Fry 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 Sweet and Sour Shanghainese Fish Fillet Stir-Fry?
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 Sweet and Sour Shanghainese Fish Fillet Stir-Fry?
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 Sweet and Sour Shanghainese Fish Fillet Stir-Fry 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 Sweet and Sour Shanghainese Fish Fillet Stir-Fry?
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.
