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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Fish in Sweet and

Sour Sauce

Poisson aigre doux - Sweet and Sour Sauce Share 

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  1. 1 large whole white flesh fish,
    cleaned and scaled

  2. 2 carrots sliced diagonally

  3. 2 tablespoons vegetable oil

  4. 1 tablespoon crushed garlic

  5. 1 tablespoon crushed ginger

  6. 1 medium onion, cut into wedges

  7. 3 spring onions cut into 4 cm pieces
    (keep some for decorating the dish)

  8. 4 fresh mushrooms, sliced

  9. 125 grams bamboo shoots, shredded

  10. 1 beaten egg

  11. cornflour to dredge fish

  12. Peanut oil for deep frying fish

  13. Sweet and sour sauce, 
    as per recipe

  14. Optional: ginger strips to taste

  sweet and sour fish

Sweet and Sour Sauce Ingredients (2 cups):

  1. 1/2 cup sugar

  2. 1/2 cup vinegar

  3. 4-5 tablespoons light soy sauce


  1. 1 tablespoon dark soy sauce

  2. 2 tablespoons sherry

  3. 1 1/2 tablespoons cornflour
     blended with 1/2 cup cold water

Method for Sweet and Sour Sauce:

Combine sugar, vinegar, light soy sauce, dark soy sauce and sherry. 
Bring to boil over low heat and stir in the blended cornflour to thicken. Remove from heat. This sauce can be used for all sweet and sour sauce dishes.



  1. Scale and clean fish. Bone fish leaving sides, head and tail attached. Alternatively, leave fish whole. Score fish lightly on both sides. 

  2. Clean carrots and cut into diagonal slices. Parboil carrots in water for 4-5 minutes. Cool immediately under cold running water. Drain and put aside. Slice mushrooms. Cut capsicum into strips. 

  3. Heat 2 tablespoons of peanut oil in wok under medium-high heat. Add garlic and ginger (optional: ginger strips), stir fry for 1 minute. Add onion wedges, mushroom strips, parboiled carrots and shredded bamboo shoots. Stir fry for 2-3 minutes or until just cooked. Quickly add the spring onions pieces and stir cook for 30 seconds. Remove from heat. 

  4. Heat oil for deep frying fish under high heat. Brush fish inside and out with beaten eggs. Dredge with corn flour. Deep fry the fish for about 6 minutes or until golden brown and tender. Remove fish with a skimmer and drain on paper towels.

  5. Prepare the sweet and sour sauce. Put aside and keep warm.

  6. Heat up stir fried ingredients on medium high heat from step 3. When the ingredients start cooking again, add the sweet and sour sauce and mix thoroughly. Cook for 1 minute or until the sweet and sour sauce is hot.

  7. Place fish on a serving dish. Pour sweet and sour sauce with other ingredients on fish, without drowning same or to your preference. Decorate with the spring onion pieces.

  8. Enjoy. Serve on rice or as part of a Chinese meal banquet.

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Madeleine Philippe © 2010 
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.