Print Recipe

Sweet and Sour Fish
(Tien Shuen Yu)

Serve with hot cooked rice and hot jasmine tea.



  • 2 medium carrots, cut diagonally into thin slices
  • 1/2 cup water
  • 1 1/2 pounds fish fillets, cut into 1-inch pieces
  • 1/2 cup packed brown sugar
  • 1/3 cup vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 (15 1/4 ounce) can pineapple chunks
  • 1 medium green bell pepper, cut into 1-inch pieces
  • Vegetable oil


  • 3/4 cup water
  • 2/3 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon baking powder


  1. Heat carrots and water to boiling. Cover and cook until crisp-tender, 8 to 10 minutes.
  2. Pat fish dry.
  3. Mix brown sugar, vinegar, cornstarch and soy sauce in 2-quart saucepan. Stir in carrots (with cooking liquid), pineapple (with syrup) and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Keep warm.
  4. Heat 1 to 1 1/2 inches oil to 360 degrees F.
  5. Prepare Batter. Dip fish into Batter with tongs. Allow excess batter to drip back into bowl. Fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side; drain. Arrange on platter; pour sauce over fish.
  6. Batter: Mix all ingredients.

Yields 6 servings.


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