Sweet and Sour Fish Fillet

5 from 6 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


For the sauce:

  • 6 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 10 g Ginger, fresh or frozen
  • 2 tbsp Sunflower oil
  • 1 tsp Red pepper paste "Shandong"
  • 2 tbsp Tamarind syrup
  • 6 tbsp Orange juice
  • 1 tbsp Soy sauce, salty
  • 0,5 tsp Black pepper, fresh from the mill
  • 0,5 tsp Nutmeg, freshly grated
  • 1 tbsp Honey, bright

To garnish:

  • 2 leaves Leaf lettuce, lollo bionda
  • 4 Discs Tomato


  • Wash the fish fillets, dry them and spread a thin layer of tamarind syrup on both sides. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the lettuce leaves and place on the serving plates.
  • Heat the sunflower oil in a pan and fry the prepared ingredients together with the pepper paste until golden brown. Stir in the pepper and nutmeg. Add the fish fillets and fry for 3 minutes on each side. Mix the tamarind syrup with the orange juice, soy sauce, pepper and nutmeg and pour over the fillets.
  • Let it simmer for 5 minutes with the lid on. Taste the sauce with salt and pepper. Place the fillets with the sauce on a serving plate and serve with boiled rice.


  • Tamarind syrup is available for purchase, if available. At over 600 ml, the quantities exceed five times the annual consumption of a family of four who do not cook Chinese every day. Tamarind can be bought en bloc in the Asian shop (with grains, natural) from 100g. For this recipe you need 15 g, which you cut into thin slices from the block. Mix with 5 tablespoons of orange juice and simmer for 5 minutes while stirring. Strain and pass through the sieve. This results in 2 - 3 tablespoons of aromatic tamarind syrup.


  • Red pepper paste "Shandong" see: Red pepper paste "Shandong"
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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