Forget take out! This sweet and sour fish recipe is super easy to make yet so tasty. Bite-sized fish are fried to golden perfection and then tossed in a sweet, tangy, and sticky sauce with colorful bell peppers for a flavorful dish!

Sweet and sour dishes trace their origin from Chinese cuisine with the original sweet and sour sauce said to have come from Hunan, a province in China. It was a combination of light vinegar and sugar and was initially used as a condiment or dipping sauce for meat and fish rather than cooking.
In the Philippines, the sweet and sour sauce or agre dulce is cornstarch with water, salt, sugar, ketchup, vinegar, and pineapple juice. The mixture is cooked until thickened and is commonly used as a sarsa for dipping or dousing over meat or fish.

There are so many ways to enjoy this dish. The sweet, tangy, and sticky sauce goes well with almost any protein, from juicy meatballs, tasty pork, lean chicken, meaty fish to crispy tofu.
The traditional Filipino version uses whole fried fish, much like the escabeche. This recipe cuts tilapia fillets into bite-size pieces which are then lightly battered, deep-fried until golden and crisp, and then tossed in the sweet and tangy sauce called agre dulce with bell peppers and onions.
While entire fish might present better in a banquet, this version is easier to eat without the troublesome head and bones to pick through.

What you'll need
- Fish- the recipe uses tilapia fillets as they're meaty and relatively inexpensive. Any white fish with firm flesh such as catfish, cod, bass, or dory are also good options.
- Soy sauce- marinates the fish to lend a savory boost of flavor
- Flour and cornstarch- creates a golden, crispy crust
- Beaten egg- helps the breading stick
- Oil- use oil with a neutral taste and high smoke point such as canola, safflower, grapeseed or vegetable oil
- Bell Peppers- adds color and texture. Feel free to use a mix of red and green bell peppers for more vibrant presentation
- Pineapple Juice- adds a fruity sweetness to the sauce
- Rice Vinegar- type of vinegar made from fermented rice and has a mild and slightly sweet flavor. In a pinch, you can use apple cider vinegar as a substitute.
- Ketchup- tomato ketchup was used in this recipe. If using banana ketchup (which is usually sweet), I suggest mixing the ingredients for the sauce together except the sugar and then add the sugar according to your preference.
- Brown Sugar- has a less concentrated sweetness and contains molasses. If using white granulated sugar, adjust amount to taste
- Cornstarch- thickens the sauce
- Salt and pepper- season to taste
Helpful tips
- For the best crisp, maintain oil at the optimal temperature of 350 F to 375 F when deep-frying. Too high and the outside coating will burn before the inside is thoroughly cooked; too low and they’ll absorb more grease.
- Do not overcrowd the pan and fry in batches as needed to keep the oil temperature from plummeting.
- You can also add pineapple chunks along with the bell peppers for the extra flavor and texture.

How to serve
- You can finish off the sweet and sour fish in two ways. You can drizzle the sauce just before serving to keep the fried fish nice and crispy, or you can simmer them in the sauce to soak it up.
- Serve as a main entree for lunch or dinner with steamed rice, steamed veggies, and stir-fry noodles for a filling Asian-themed meal at home.
Storing leftovers
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. Reheat in the microwave until completely warmed through.
- If you're planning for future meals and want the best texture, you can make the sauce ahead of time and keep refrigerated for up to 2 weeks. Batter and fry the fish when ready to serve.
Ingredients
- 1 pound tilapia fillets, cut into 2-inch pieces
- 2 tablespoons soy sauce
- ½ cup flour
- ½ cup cornstarch
- salt and pepper to taste
- 1 egg, well beaten
- canola oil
- 1 red bell pepper, seeded, cored, and cut into cubes
- 1 onion, peeled and sliced thinly
For Sweet and Sour Sauce
- 1 cup pineapple juice
- ½ cup rice vinegar
- ¼ cup ketchup
- ½ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
Instructions
- In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in the refrigerator. Drain well.
- In a bowl, whisk egg until frothy.
- In another bowl, combine flour, cornstarch, and salt and pepper to taste.
- Dredge fish fillets in flour mixture, dip in the beaten egg, and then dredge again in flour mixture to fully coat.
- In a pan over medium heat, heat about 1-inch deep of oil. Add battered fish fillets and cook, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
- In a bowl, combine pineapple juice, vinegar, ketchup, sugar, cornstarch, and salt. Stir until smooth.
- In a pan over medium heat, heat about 1 tablespoon oil. Add bell peppers and onions and cook, stirring regularly, until half cooked. Remove from pan and set aside.
- In the pan, add sauce mixture and bring to a boil, whisking regularly, for about 2 to 3 minutes or until thickened.
- Add bell peppers and onions and cook for about 1 minute or until tender yet crisp.
- Add fried fish fillets and cook and toss quickly just until coated with sauce. Serve hot.
Notes
- You can finish off the sweet and sour fish in two ways. You can drizzle the sauce just before serving to keep the fried fish nice and crispy, or you can simmer them in the sauce to soak it up.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Phyllis says
Yummy
Starr says
Made this for the first time today. It was delicious.
Ray P. Vidos says
What woud you serve this dish with? Over rice ? What vegetables would compliment dish?
Lalaine Manalo says
Yes, this is delicious over steamed rice. 🙂 Steamed broccoli would be a great side dish.
Kris says
Perfect! Thankyou for Ms Lalaine for sharing. Made this dish tonight, last week, your achara. Sobrang sasarap! Last night, I browsed your website and it seems I'm in for a treat!
Lalaine Manalo says
I'm glad you enjoyed the recipes. Happy cooking!
Pamela says
Hi I used black rice vinegar and the sauce became rather black is it normal?
Katz says
I didn't have tilapia fillets so I used Alaskan Pollock fillets. Added carrots, pineapple chunks and tomatoes. Instead of dredging it it flour, egg, then flour again, I made a batter using the egg, flour and cornstarch mixture and added some water. Sauce was perfect -- I will try this recipe with pork and chicken next time.
Chrisy says
Hi Ms. Lalaine
Just wondering if using UFC(filipino ketchup), do you still have to add the brown sugar?or omit it since ketchup is sweet already?
Thank you..
Lalaine says
Hi Chrisy,
It depends on your preference. I just suggest mixing all the ingredients together except the sugar first and then add it according to taste. 🙂
Chrisy says
Hi Ms. Lalaine,
If using the UFC(Filipino) Ketchup do you still need the brown sugar?
Thank you...
Roldan Rizon says
Pde bang red cane vinegar?tnx.
Lalaine Manalo says
I haven't tried red cane vinegar, but it should work.
Ghen says
Hi miss lalaine..how about no rice vinegar?pwede po bang any vinegar?thank you and God bless:)
Lalaine says
Yes, you can use regular vinegar. Just have to adjust the amount as it's more acidic.
Marie says
Hi! I made this recipe before and my family loved it!😋
I am wondering if I could follow the same procedure but consume chicken breasts instead of fish?
Thank you in advance.
More power!
Marie
Lalaine says
Hello Marie
Yes, you can substitute chicken or even pork. Here's a recipe you might find useful http://www.kawalingpinoy.com/2015/04/sweet-and-sour-pork/
Marie says
Thank you!!!
TM says
1 inch oil?
Lalaine says
Hi TM
It means the oil is about 1-inch deep. The sizes of frying pans are different so amounts (cup etc) would be different. We want about 1-inch deep of oil in whatever size of pan you are frying in. Hope this helps 🙂