Chinese · Dinner
Sweet and Sour Fish Rice
Pan-fried tilapia fillet in a glossy sweet and sour sauce built from pineapple, bell pepper, and rice vinegar, served over steamed white rice. The fish is lightly cornstarch-dusted before frying for a crisp edge, then tossed through the tangy sauce with onion, carrot, garlic, and ginger for a home-style Cantonese plate.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
548Calories
34.2gProtein
11.8gFat
79.1gCarbs
25.4gSugar
3.9gFiber
812mgSodium
99mgChol
1.9gSat Fat
880mgPotassium
68mgCalcium
2.4mgIron
1.9mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Pat the tilapia dry, season lightly with salt, then toss in cornstarch on a plate until evenly coated, shaking off excess.
2
Fry
Heat the vegetable oil in a nonstick skillet over medium-high heat and pan-fry the tilapia for 2 to 3 minutes per side until golden and flaking easily.
3
Sauté
In the same skillet over medium heat, sauté the bell pepper, onion, and carrot for 2 minutes until the onion turns translucent at the edges, then stir in the garlic and ginger and cook 30 seconds until fragrant.
4
Simmer
Add the pineapple, rice vinegar, tomato paste, soy sauce, sugar, and chicken stock to the skillet, bring to a simmer over medium heat for 3 minutes until the sauce is glossy and deep red-orange.
5
Build
Stir in the cornstarch slurry and simmer over medium-low heat for 1 minute until thickened, then return the tilapia and gently toss over low heat for 30 seconds until coated and heated through.
6
Plate
Spoon the steamed rice onto a plate, top with the sweet and sour tilapia, and scatter the sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tilapia fillet
- 4 tbsp4 tbsp cornstarch, for dusting
- 2 tbsp2 tbsp vegetable oil, for frying
- 2/3 cup110g fresh pineapple chunks
- 1/2 cup60g bell pepper
- 4 tbsp40g onion
- 4 tbsp30g carrot
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 4 tbsp60ml rice vinegar
- 3 tbsp46g tomato paste
- 2 tbsp30ml soy sauce
- 3 tbsp38g sugar-white
- 2/3 cup160ml chicken stock
- 1 tsp1 tsp cornstarch mixed with 1 tsp water, for the sauce
- 1 1/3 cup260g white-rice-cooked, steamed, for serving
- 22 scallion
