Sweet and Sour Horse Mackerel Fillets

Pan-Cooked Sweet and Sour Horse Mackerel Fillets

These Pan-Cooked Sweet & Sour Horse Mackerel Fillets are a delicious mix of crispy fish, pineapple, and bell peppers, tossed in a sweet chili sauce. This recipe uses horse mackerel fillets and is perfectly served straight from the pan.

3 small horse mackerel, filleted
1 cup corn starch
Salt and pepper, to taste
Vegetable oil, for deep frying
Pineapple cubes (fresh or canned)
Bell peppers, sliced
¼ cup sweet chili sauce
¼ cup ketchup
2 tbsp brown sugar
Sesame seeds, for garnish (optional)

Method

step 01

To cook the fish:

Pat the horse mackerel fillets dry, then coat evenly with corn starch and your preferred seasoning.
Heat the vegetable oil in a frying pan or wok over medium-high heat.
Deep-fry the fish until fully cooked, golden, and crispy. Remove and set aside.

step 02

For the sauce:

Using the same pan, carefully remove most of the excess oil, leaving just a small amount.
Add the bell peppers and pineapple, then return the fried fish to the pan.
Pour in the sweet chili sauce, followed by the ketchup and sugar.
Toss everything together gently in the wok until well coated and heated through.
Garnish with sesame seeds and serve immediately. Enjoy!

See how to prepare this nutritious fish dish with simple, everyday techniques.

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Pan-Cooked Sweet and Sour Horse Mackerel Fillets

Method

step 01

step 02

See how to prepare this nutritious fish dish with simple, everyday techniques.

View more recipes

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