Published Oct 06, 2024 Updated Oct 15, 2024 This Malaysian Chinese-style sweet and sour fish is one of my all-time favorite dishes to order at hot stir-fry (choo char/tze char) eateries in Malaysia. Picture a crispy, golden, deep-fried whole fish, topped with a savory, tangy, and mouthwatering sweet and sour sauce. It’s absolutely divine, especially when paired with fluffy, hot steamed rice. Just thinking about it makes my stomach rumble with hunger!
Sweet and Sour Fish Ingredients
This easy recipe calls for very simple ingredients:
Whole fish—I used white snapper, but you can use any whole fish as you like, for example: grouper, sea bass, rock cod, etc. Oil—use a neutral cooking oil such as vegetable oil to deep fry the fish and make the sauce. Vegetable oil has a high smoke point (400°F/204°C). Another option is canola oil. Aromatics—onion, green bell pepper, and red chili add depth of flavor, a touch of heat, and vibrant colors to the dish, enhancing its overall taste, presentation, and aroma. Sauce—I used ketchup, chili sauce, vinegar (either Chinese vinegar or apple cider vinegar), and oyster sauce to create the sweet and sour sauce. Water and sugar—water dilutes the sauce to give it a slightly runny consistency, while sugar adds the sweetness that balances the tangy and savory flavors.
See the recipe card for full information on ingredients.
Helpful Tips For Home Cooks
Pro Tip: Clean the whole fish, wash it under cold running water, and pat it dry with paper towels. Score three slanted slits on both sides of the fish to help it cook faster and get a crispier texture when deep frying.
What To Serve With Sweet Sour Fish
This fish dish pairs wonderfully with fluffy steamed rice, fried rice, or Hong Kong Chow Mein noodles. You can also serve it with the following dishes for a complete meal. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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