Fish with Sweet & Sour Sauce


Prep Time: 10    Cooking Time: 15    Serves: 4
  1. 4 pieces firm fleshed fish fillets eg. salmon fillets, blue eye cod or ling
  2. 3 dried Chinese mushrooms, soaked in hot water for half an hour
  3. 2 tsp oil
  4. 1/2 onion, finely sliced
  5. 1 cm piece ginger, finely sliced into thin strips
  6. 1 tbsp sugar
  7. 1 tbsp Chinese rice wine vinegar or white vinegar
  8. 1 tbsp Fountain Soy Sauce
  9. 2 tbsp Fountain Tomato Sauce Squeezy
  10. 4 tbsp water
  11. 2 tsp cornflour, mixed into a little cold water
  12. 2 tsp sesame oil
  13. 3 spring onions, sliced



  1. Remove the soaked mushrooms from the water and finely slice.
  2. Make two or three slashes half way through each piece of fish. Pan fry the fish in a non-stick frying pan until almost cooked, then set aside and keep warm.
  3. Heat the oil in a saucepan and fry the onion with the mushroom and ginger for a few minutes or until beginning to brown.
  4. To make sweet and sour sauce, add the vinegar, Fountain Tomato Sauce, Fountain Soy Sauce, sugar, water and cornflour mix and simmer until beginning to thicken. Add the sesame oil and stir through.
  5. Serve the fish with the sweet and sour sauce spooned over, and garnished with the sliced spring onion.


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