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Sweet and Sour Fish


2 filets of your favorite white fish
Oil for searing the fish
1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Shaoxing (Chinese cooking wine) or sherry
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
1 tablespoon canola oil
1 1/2 tablespoons minced peeled ginger
2 large garlic cloves, minced
Cilantro leaves, for garnish


Whisk together the broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch and Chile sauce. Heat the 1-tablespoon of the oil in a small sauce pan. Add the ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute. Whisk the sauce ingredients, then add them to the pan. Simmer until the sauce is thickened and glossy, about 5 minutes. Keep warm over low heat while you cook the fish.

In a large nonstick skillet, heat about 1 tablespoon of oil over medium high. Season the fish with salt and pepper and sear the fish on both sides until golden brown and cooked through. Spoon the sauce on top of the fish, garnish with the cilantro leaves before serving.