Sweet and Sour Fish

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

When fish such as red mullet or snapper is cooked in this way the skin becomes crisp, while the flesh inside remains moist and juicy. The sweet and sour sauce, with its colourful cherry tomatoes, complements the fish beautifully.


  • 1 large or 2 medium fish, such as snapper or mullet, heads removed
  • 20 ml/4<


  1. Rinse and dry the fish. Score the skin diagonally on both sides, then coat the fish lightly all over with 15 ml/1 tbsp of the cornflour. Shake off any excess.