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Fish in Sweet-and-Sour Sauce

This zesty fish will win you over with its bold flavor! Fish in sweet-and-sour sauce is a Chinese-cuisine classic that's well worth a try. You can use rice vinegar in place of the lemon juice, and sugar in place of the honey. Use any fish you like for the fillet — just make sure it's completely boneless. And there's no better side for this dish than a bowl of rice.

EllaRosaAuthor avatar
Recipe author
Fish in sweet and sour sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 11 g
Fats 36 % 12 g
Carbohydrates 30 % 10 g
212 kcal
GI: 90 / 0 / 10
    1. Rinse the fillet, pat it dry with paper towels, and cut it into pieces.
    1. Pour the vegetable oil into a skillet, add the tomato paste and honey, then pour in the pomegranate syrup, lemon juice, and soy sauce. Add salt and the smoked paprika.
    1. Set the skillet over the heat and bring the sauce to a boil, then add the fish and season with salt and pepper to taste. Cook for 7–10 minutes.
  • Serve, with rice alongside if you like.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Paprika - 289  kcal/100g
  • Fish fillet - 204  kcal/100g
  • Pomegranate syrup - 250  kcal/100g

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