Sweet & Sour Fish Bites

Sweet & Sour Fish Bites

An easy, delicious meal either piled high on a plate and covered with sauce or served on warm rice.


  • 1/2 packet Crispy Batter (or use Tasty Tempura Batter for gluten free alternative).
  • 500g firm, fresh Hoki fillet (or choice of fish or protein) chopped into bite-size portions
  • 3 tablespoons cornflour
  • 1 cup all-purpose flour (use GF as required)
  • 1 cup pineapple juice
  • 4 tablespoons orange juice
  • 3 tablespoons raw sugar
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon hot chilli pepper sauce, such as Tabasco (optional)
  • 1 red bell pepper, cut into matchstick-size strips
  • Pinch salt
  • 1 teaspoon peeled, grated fresh ginger
  • 1 teaspoon lemon zest
  • 4 tablespoons vegetable oil
  • 4 cups vegetable oil (for deep frying)
  • Sliced spring onion
  • Sesame seeds


  1. Place 2 tablespoons of cornflour into a bowl and lightly cover the fish bites, ensuring they get an even coating.
  2. Mix your choice of Fogdog batter to packet instructions. Add the fish to the batter bowl and stir to coat. Let stand for 15 minutes.
  3. Whisk remaining 1 tablespoon cornflour, pineapple and orange juices, sugar, vinegar, hot pepper sauce, and a pinch of salt in a small bowl.
  4. Heat a few tablespoons of oil in a medium skillet over medium-high heat. Add ginger and lemon zest and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through for another 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly for about 1 minute. Set aside and briefly heat through again when ready to serve.
  5. Heat 4 cups oil in a wok or deep saucepan to 180°C. Add batter-coated fish bites to oil in batches and fry until crisp and golden, about 4 minutes.
  6. Using a slotted spoon, transfer fish to a paper towel-lined dish to drain excess oil.
  7. Arrange fish on a platter or in a bowl over rice. Drizzle with sauce and garnish with sliced spring onion and toasted sesame seeds.
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