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Sweet and Sour Fish

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(Recipe ID: 755)

Serves 6-8

Preparation time: 60 minutes; Cook time: 25 minutes

Source: Chef Joseph Lowery

This a really delicious recipe for sweet and sour, but it will not be colored red because food coloring is not used.


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  • 3 pounds Cod or other Fish Fillets
  • 1/3 cup Dry Sherry
  • 1 teaspoon Tamari Soy Sauce
  • 1 teaspoon Powdered Ginger *
  • 6 Dried Black Mushrooms *
  • 2 cups Hot Water
  • 1 Tablespoon Sherry
  • 2 cups Cornstarch or Arrowroot
  • 2 medium Carrots
  • 2 medium Bell Peppers (about 1 cup chopped)
  • 2 medium Yellow Onions
  • 6 ounce Bamboo Shoots
  • 3 large Green Onions
  • 8 cloves Garlic
  • 1/4 cup Julienne of Peeled Fresh Ginger
  • 2 cups Cubed Fresh Pineapple
  • 3/4 cup Honey
  • 1/2 cup Raspberry Vinegar
  • 1 1/2 cup Water or Stock
  • 1 Tablespoon Cornstarch or Arrowroot
  • 1/4 teaspoon Cayenne
  • Oil for frying the fish
  • 1 teaspoon Sesame Oil


  1. Cut filets into 1 1/2" or 2 1/2" strips.
  2. Marinate fish in a mixing bowl for 15 to 30 minutes with the 1/3 cup dry sherry, 1 teaspoon tamari soy sauce and 1 teaspoon powdered ginger.  Stir fish around to cover evenly with marinade.
  3. While fish are marinating, soak the 6 dried black mushrooms in 2 cups hot water and 1 Tablespoon Sherry.  Soak mushrooms for about the same time as marinating fish (15 to 30 minutes).
  4. Place 2 cups of cornstarch in a long, shallow dish.  Dredge each fish strip in the cornstarch making sure each is well coated.  Lay each coated piece on a wax paper covered baking sheet.  Refrigerate until ready to cook.
  5. Slice the 2 carrots on a bias no wider than about 1/8".
  6. Cut the 2 bell pepers into 1 1/2" cubes.
  7. Coarsely chop the 2 yellow onions.
  8. Drain 6 ounce canned bamboo shoots and cut into thin julienne strips.
  9. Split 3 green onions and cut into 1 1/2" sections.
  10. Peel 8 cloves garlic & thinly slice each.
  11. Peel and cut 1/4 cup ginger into julienne strips.
  12. Peel, core and cube fresh pineapple in 1/2" pieces to make 2 cups.
  13. Drain mushroms, remove stems, blot out moisture on paper towels and thinly slice.
  14. Combine carrots, bell peppers, onions, bamboo shoots, green onions, garlic, pineapple and mushrooms and set aside.
  15. Heat enough oil in a large skillet to cover one layer of fish.  Heat the oil until hot.  Remove fish from the refrigerator and cook 1 layer of fish strips in the pan at a time.  Turn 1 or 2 times until the strips turn golden.  Drain on paper towels and repeat until all of the fish strips are cooked.  Reserve cooked fish in a warm place.
  16. Pour off most of the oil from frying pan, leaving 2 to 3 Tablespoons in the skillet.  Add 1 teaspoon sesame oil and return to high heat on the stove.
  17. Add reserved vegetable-pineapple chunks to oiled skillet all at once, and stir constantly for 6 or 7 minutes.  Do not overcook; vegetable should be crisp.
  18. Combine 3/4 cup honey, 1/2 raspberry vinegar and 1 cup of the stock.  Blend and add to cooking vegetables.  Reduce heat & simmer.
  19. Blend 1 Tablespoon cornstarch, 2 teaspoon tamari soy sauce and 1/4 teaspoon cayenne pepper with remaining 1/2 cup of stock or water.  Add to simmering mixture in skillet and stir while dish thickens.
  20. Add cooked fish strips to skillet and stir very gently to coat fish thoroughly with sauce.
  21. Remove from heat and serve as quickly as possible.

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