Reviewed: Sep. 29, 2011

Had to use a couple flounder fillets which I cut into 1 and 11/2 inch bite size peices. Seasoned peices with salt, pepper, and floured them lightly and sauted in 2 Tbs. hot oil. Added chopped bell pepper and onion in bite size peices and the pineapple chunks. Added reserved pineapple juice to soy sauce, sugar, ketchup, 1 tablespoon rice vinegar instead of water and only 1/2 teaspoon sesame oil. The flour dredged fish pieces thickened the sauce perfectly without using the flour in the liquid mixture. Poured sauce over fish in last seconds of saute and served over Chinese style sticky rice. Whoa. Hubby wanted to know why I hadn't made this before! Flavor was excellent, super easy and on hand ingredients made this a real winner. We look forward to having this again. Thank you for sharing! ***My 2nd time with this. Replaced flour with cornstarch and proceeded as with first time. Really, Really good served over hot sticky rice. Definitely a keeper!!

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Reviewer:

SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Jan. 4, 2011

Doubled the recipe. Instead of using 1 tbsp soy sauce for the batter, I used 0.5 tbsp water, 0.5 soy sauce.

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4 users found this review helpful

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coffeemints

Reviewed: Apr. 26, 2010

loved it!! i've never made sweet and sour anything but this was so easy to make and i had all the ingredients on hand! instead of frying the fish in oil, after i marinated it, i pan-dried in just a tablespoon or so of olive oil--heat on med high. the sauce was a bit chunky but if you want less chunks, i suppose you could puree it. i just broke up the pineapple chunks with a wooden spoon. my husband asked for more so i'm thinking this was 5 stars!!

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2 users found this review helpful

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ahrimie

Reviewed: Jan. 12, 2010

I really liked this recipe. Instead of halibut, I used swai and it was still good, and a bit cheaper.

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2 users found this review helpful

Reviewer:

shcmtec

Reviewed: Dec. 13, 2009

We enjoyed this. The next time I will try with grilled fish to reduce the fat. We used Ling Cod.

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2 users found this review helpful

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RCOWELL

Reviewed: Dec. 3, 2009

This was just OK for us. A good way to get the family eating fish but I probably won't make it again.

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3 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Nov. 11, 2009

this was yummy!

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3 users found this review helpful

Reviewer:

akarenedel

Reviewed: Feb. 24, 2009

Was a little leary about sweet and sour fish but this recipe sounded good so i tried it.My family loved it.Not to sweet so it was good with the fish.I used basa fillets which are very bland and the soya sauce made it taste great.Will do this one again.

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9 users found this review helpful

Reviewer:

LEAH

Reviewed: Sep. 9, 2008

I haven't used this site for a long time but came back especially to look for this recipe. I made it a couple of years ago for my in-laws who really enjoyed it. I couldn't get halibut and made it with nile perch instead - everyone enjoyed it here.

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2 users found this review helpful