Baramundi with Sweet & Sour Sauce

This must be my husband's favorite sauce when it comes to Chinese inspired cooking. I love it too although it might not be the favorite of some Chinese friends ;) as a family, we all love it. This is by no means an authentic recipe, it's my version of sweet and sour sauce. I hope you'll try it out and will enjoy it as much as we do!

To accompany this dish, I made spinach egg broth soup (my boys have green fingers and grew some spinach in our garden this year!) and not to forget some brown rice.


Baramundi Sweet & Sour Sauce

(You can use any vegetable you like to add to this recipe and use organic when possible)


3 Small fillets of Baramundi

1/2 Inc of ginger - peeled and thinly sliced

1 Large clove garlic - sliced

1/2 Onion - cut into 6

1 Large whole tomato - roughly diced

1-2 Celery - diagonally sliced

1 Spring onion - cut into 1/2 inch (roughly)

1/2-1 Pepper - Diced

1/4 tsp Five spice

1 tbs Corn flour

Salt & Pepper

Sauce Mix

3 tbs Ketchup

1 tbs Thai sweet chili sauce

1 tsp Sesame oil

Splash Rice vinegar

1tsp Honey

1/2 c Water

1tbs Corn flour

(Mix all sauce ingredients in a bowl and set aside)


  • Rub five spice all over fish, season with s&p (use white pepper if you have)

  • Dab with corn flour

  • Heat some oil in a frying pan/wok, when it's hot pan fry fish until it's golden brown all over

  • Set aside cooked fish on a platter

  • Empty the oil out

  • Using the same wok/frying pan, add ginger, onions, garlic until fragrant

  • Add celeries, peppers, Bottom/white part of spring onion, diced tomatoes and saute' for about 2 minutes

  • Season and add the sauce mix, taste and add more seasoning if needed

  • Once sauce thickens, pour it over the cooked fish and top with spring onion

Good luck! Let us know if you tried this recipe and tag us on instagram! xoxo


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