Caribbean Sweet and Sour Fish Recipe

Sweet and sour fish is a beloved dish across the Caribbean, but the Trinbagonian version has its own unique flair. This recipe brings together crispy fried fish slices and a tangy, slightly sweet sauce with pineapple chunks for a dish that’s as vibrant as the islands themselves.

In Trinidad and Tobago, the bold flavors are enhanced by a perfect balance of spices, a touch of heat from Scotch bonnet peppers, and the freshness of locally sourced ingredients.

This dish is more than just a meal—it’s a celebration of the rich culinary heritage of Trinidad and Tobago. Whether you’re reminiscing about home or exploring Caribbean cuisine for the first time, this recipe offers an authentic taste of Trinbagonian cooking that’s sure to impress.

   

Cultural Significance in Trinidad and Tobago

Sweet and sour fish holds a special place in Trinbagonian cuisine, reflecting the country’s rich history of culinary fusion. Trinidad and Tobago’s diverse cultural influences—from African and Indian to Chinese and European—have shaped its unique food traditions, and this dish is no exception.

Sweet and sour flavors, like pepper shrimp, introduced by Chinese immigrants, were seamlessly adapted into the local cuisine, creating a dish that’s both comforting and full of bold Caribbean character. 

For this dish, the combination of fried fish, a tangy-sweet sauce, and tropical pineapple chunks perfectly captures the essence of island living: flavorful, colorful, and always satisfying.

Ingredients for sweet and sour fish with pineapple

The beauty of this sweet-and-sour fish recipe lies in its simple yet flavorful ingredients. Each one plays a crucial role in bringing out the dish’s vibrant, tropical taste. Here’s what you’ll need and why it’s essential:

For the Fish:

• Fresh Fish (Kingfish, Snapper, or Carite): These meaty, firm fish hold up well to frying and absorb the sauce beautifully, making them ideal for this dish. I take the fish steaks and cut them up into bite-size pieces. 
• Green Seasoning: A blend of fresh herbs, garlic, and onions, this staple in Trinbagonian cooking ensures every bite is infused with robust flavor.
• Lime Juice: Used to clean the fish and add a subtle tanginess, lime juice is a must in Caribbean kitchens.

   

For the Sweet and Sour Sauce:

• Pineapple Chunks: Fresh or canned, these add a tropical sweetness and texture to the dish.
• Ketchup: The base of the sauce, providing sweetness and color.
• Brown Sugar: Enhances the sweetness while adding depth.
• Vinegar: Balances the sweetness with a tangy kick.
• Soy Sauce: A nod to the Chinese influence in the dish, adding a savory undertone.
• Bell Peppers and Onions: For crunch, color, and an extra layer of flavor.
• Scotch Bonnet Pepper: Optional, but a little heat brings the dish to life.
• Garlic and Ginger: Aromatics that round out the sauce with warm, earthy notes.

For Frying:

• Flour and Cornstarch: A light coating to give the fish a crisp, golden exterior.
• Salt and Black Pepper: To add additional seasoning to the batter.
• Oil: For frying, use a neutral oil like vegetable or canola.

Each ingredient combines to create a harmonious blend of sweet, tangy, and spicy flavors that define this traditional Trinidad sweet and sour fish recipe.

How to make sweet and sour fish

Making this sweet-and-sour fish recipe is a straightforward process that combines frying and simmering to achieve the perfect balance of textures and flavors. Follow these step-by-step instructions for a dish that’s bursting with bold Caribbean flavors.

Step 1: Prepare the Fish

1. Take the fish slices, using a sharp knife, and cut them into bite-size pieces. Clean the fish bites with lime juice and rinse with cold water. Pat them dry with a paper towel.
2. Season the fish generously with green seasoning, salt, and black pepper. Let it marinate for at least 40 minutes for the flavors to absorb.

Step 2: Fry the Fish

1. Heat oil in a deep frying pan over medium-high heat.
2. Lightly coat the fish slices in a mixture of flour, a little cornstarch, black pepper, and salt to create a crisp outer layer.
3. Fry the fish until golden brown on both sides, about 3–4 minutes per side. Remove and set aside on a paper towel to drain excess oil.

  

Step 3: Make the Sweet and Sour Sauce

1. In the same pan, remove excess oil, and add the butter.
2. Sauté the garlic and ginger until fragrant, then add the bell peppers, peppers, and onions. Cook for 2–3 minutes until slightly softened.
   
     
   
   
   
   
3. Stir in the ketchup, brown sugar, vinegar, soy sauce, and pineapple juice. Simmer the mixture for 4 - 5 minutes.
4. Add in the flour paste and simmer till the liquid starts to thicken
5. Add the pineapple chunks and Scotch bonnet pepper, adjusting the spice level to your preference.
   
     
   

Step 4: Combine the Fish and Sauce

1. Gently place the fried fish slices into the sauce, ensuring they’re coated evenly. Then reduce the heat to low and let the fish simmer in the sauce for 5–7 minutes, allowing the flavors to meld together.

Step 5: Serve and Enjoy

1. Carefully transfer the fish to a serving dish, spooning the sauce over the top. Garnish with freshly chopped parsley or green onions if desired.
2. Serve immediately with steamed rice, fried rice, or your favorite Caribbean sides.

   

What to eat with sweet and sour fish:

Sweet and sour fish is a versatile dish that pairs beautifully with a variety of sides, making it perfect for both everyday meals and special occasions. Here are a few ideas to complete your plate:

Classic Pairings:

• Coconut Rice: The fluffy texture of plain white rice soaks up the tangy, sweet sauce, making it a simple yet satisfying accompaniment.
• Calypso Rice: Add even more color and flavor to your meal with Trini-style fried rice, packed with vegetables and a hint of soy sauce.

Traditional Sides:

• Ground Provisions: Boiled dasheen, butter cassava, or sweet potatoes bring a hearty, rustic touch to the meal.
• Macaroni Pie: The creamy, cheesy goodness of this Caribbean classic contrasts beautifully with the bold flavors of the fish. You can try the Trini version or the Bajan Macaroni pie
• Fried Plantains: Sweet and caramelized, fried plantains add a delightful balance to the tangy dish.
• Serve the fish as the centerpiece alongside a variety of Trinbagonian favorites like callaloo, curried channa, or pigeon peas and rice for a truly Caribbean feast.

Garnishes:

• Sprinkle with fresh parsley, green onions, or even a squeeze of lime to brighten the flavors.
• For added texture, a handful of toasted sesame seeds or crushed peanuts can elevate the dish further.

Whether you’re serving it as part of a casual family dinner or showcasing it at a celebration, this dish is sure to impress with its vibrant flavors and visual appeal.

   

Variations

One of the joys of making this sweet and sour fish dish is its versatility. While the traditional recipe shines on its own, there are plenty of ways to add your own Trinbagonian twist or adapt it to suit your preferences:

Homemade Pepper Sauce: A few drops of your favorite Trini pepper sauce can give the dish an extra kick without overpowering the sweet and tangy flavors.

Swap the Protein: If fish isn’t your preference, you can use shrimp, chicken, or even tofu as a substitute. Simply adjust the cooking time for your protein of choice.

Experiment with Fruits: While pineapple chunks are traditional, you can switch things up with local fruits like mango for a different flavor profile.

Go Veggie: Add vegetables like okra, green beans, or broccoli to the dish for a heartier, nutrient-packed meal. These pair beautifully with the sweet and sour sauce.

Lighten It Up: For a healthier twist, bake or grill the fish instead of frying. Or use your air fryer. You’ll still get that crispy texture by lightly coating the fish with seasoned breadcrumbs or a cornstarch mix before baking. Of even use your air fryer.

Make It Festive: Incorporate a splash of rum or a drizzle of honey into the sauce for a fun, holiday-inspired variation.

Check out some other seafood recipes:

• Stew saltfish
• Saltfish Accra
• Curry lobster
• Conch soup
• Escovitch fish