Sweet and Sour Tempura Fish

Sweet and Sour Tempura Fish – homemade sweet and sour sauce with onions, peppers and fresh pineapple topped with crispy but light tempura battered fish. I have used haddock from Amity Fish Company which was kindly gifted to me in exchange for creating this recipe. You could also use any other white fish for this recipe. You can buy delicious fresh seafood from Amity Fish Company here for delivery nationwide.

I also have a recipe for Crispy Sweet and Sour Chicken to try out after this sweet and sour recipe.

Please share your recreations with me on Instagram using #documentingmydinner. I’d love to see you making this Sweet and Sour Tempura Fish recipe.

Recipe – Sweet and Sour Tempura Fish

Serves 2

Difficulty Level: Home Cook

Ingredients:

For the Tempura fish:

• 2 fillets of haddock, or other white fish
• 50g plain flour
• 75ml ice cold sparkling water
• Salt and white pepper
• Sunflower oil, for frying

For the Sweet and Sour:

• 2 heaped tablespoons tomato ketchup
• 1 tablespoon tomato purée
• 200ml white wine vinegar
• 50g white sugar
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 200ml fresh pineapple juice
• 1 garlic clove, grated
• Chunk of ginger (around the same size as the garlic) grated
• 150ml water
• Salt and white pepper
• 1 onion, chopped into chunks
• 1 red pepper, chopped into chunks
• Half a pineapple, chopped into chunks
• Sunflower oil

To serve:

• Boiled rice, or egg fried rice
• Prawn crackers

Method:

1. First, prepare all your ingredients and chop the vegetables ready for the sauce.
2. Put the ketchup, purée, vinegar, sugar, soy sauce, fish sauce, pineapple juice, ginger, garlic and water in a jug. Add a pinch of salt and a pinch of white pepper. Stir to combine and set aside.
3. Cut the fish into big chunks. Stir together the flour, sparkling water and a pinch of salt with chopsticks. The colder the water, the crispier the batter. Using chopsticks ensures it does not overmix. You want it to be barely combined.
4. Fill a pan 1/4 full with sunflower oil. Heat to 180C, testing with a thermometer. Dip the fish pieces in the batter and then into the hot oil. Cook for a few minutes, until crisp. It won’t go as golden as beer batter.
5. Meanwhile, stir fry the onion and pepper on a high heat with a drizzle of oil for a few minutes until beginning to soften but still crunchy. Add the pineapple to heat through. Add the sauce and bubble until thickened.
6. Drain the Tempura battered fish on kitchen paper. Sprinkle with a little salt.
7. Serve the sweet and sour sauce topped with the Tempura fish and serve rice and prawn crackers on the side. Enjoy!