Gluten-Free Sweet and Sour Fish Fillet
Delight your taste buds with this Gluten-Free Sweet and Sour Fish Fillet recipe, a vibrant and flavorful dish perfect for any occasion. Featuring tender white fish fillets coated in a light and crispy gluten-free batter, this dish boasts a perfect balance of tangy and sweet flavors. The homemade sweet and sour sauce, crafted with pineapple chunks, bell peppers, and a tangy mix of gluten-free soy sauce and rice vinegar, beautifully complements the crunchy fish. Ideal for those following a gluten-free diet, this quick and easy recipe is ready in just 40 minutes and serves four. Serve over steamed rice for a satisfying, restaurant-quality meal at home! Whether it's dinner for the family or a special gathering, this dish is sure to impress.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, tilapia, or haddock)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 50 grams gluten-free all-purpose flour
- 50 grams cornstarch
- 0.5 teaspoon baking powder
- 120 ml sparkling water (chilled)
- 500 ml vegetable oil (for frying)
- 100 grams pineapple chunks (canned or fresh)
- 1 medium red bell pepper (sliced into strips)
- 1 medium green bell pepper (sliced into strips)
- 1 medium white onion (sliced into wedges)
- 3 tablespoons ketchup
- 1 tablespoon gluten-free soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 120 ml water
- 2 teaspoons cornstarch (for sauce slurry)
- 2 teaspoons water (for sauce slurry)
Instructions
Pat the fish fillets dry with paper towels, then season both sides with salt and pepper. Cut each fillet into 2–3-inch pieces.
Prepare the frying batter by whisking together gluten-free all-purpose flour, cornstarch, and baking powder in a mixing bowl. Gradually pour in the chilled sparkling water while whisking until the batter is smooth and slightly thickened.
Heat the vegetable oil in a deep frying pot or skillet over medium-high heat until the temperature reaches 180°C (350°F).
Dip each piece of fish into the batter, ensuring it is fully coated, then carefully place it into the hot oil. Fry the fish in batches to avoid overcrowding, cooking each piece for 3–4 minutes until golden brown and crispy. Remove and drain on a plate lined with paper towels.
In a separate pan, prepare the sweet and sour sauce. Heat 1 tablespoon of vegetable oil over medium heat, then sauté the bell peppers and onion until slightly softened, about 2–3 minutes.
Add the pineapple chunks, ketchup, gluten-free soy sauce, rice vinegar, brown sugar, and water into the pan. Stir well and bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the sauce, stirring constantly until the sauce thickens to your desired consistency.
Add the fried fish fillets into the pan with the sauce, gently tossing to coat the fish evenly.
Serve the sweet and sour fish fillets immediately, garnished with fresh cilantro or spring onions if desired. Pair with steamed rice for a complete and satisfying meal.
Nutrition Facts
Calories |
5446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.6 g | 649% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 53.0 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
