Sweet and sour cod

Ingredients

• 1 packAlaska cod fillet hearts
• to tasteextra-virgin olive oil
• to tastesalt
• 1/2white onion
• to tasteparsley
• 1/2carrot
• 3 tablespoons (45 ml)white wine vinegar
• 2 tablespoons (about 25 g)sugar

Instructions

1. 1

   Mix the sauce

   Stir the white wine vinegar and sugar together in a small bowl, then set aside to rest.

2. 2

   Chop the vegetables

   Finely chop the onion and carrot.

3. 3

   Soften the vegetables

   Warm a little extra-virgin olive oil in a non-stick frying pan over a low heat. Add the onion and carrot and fry until well golden.

4. 4

   Cook the cod

   Add the cod fillets to the pan and cook for about 10–15 minutes.

5. 5

   Add the sauce

   Halfway through cooking, pour in the vinegar and sugar mixture and let it reduce over a high heat. If needed, add half a glass of water to help the cod cook.

6. 6

   Finish and serve

   When the cod is cooked, arrange it on plates and sprinkle with fresh parsley. Pour the remaining sweet and sour mixture over the fillets.

What is sweet and sour cod?

Sweet and sour cod brings together mild fish and a sauce that balances vinegar's sharpness with sugar's sweetness. Sweet and sour sauces have roots in Chinese cooking and have since become part of many other food traditions.

Here, chopped onion and carrot are fried before the cod is added, giving the sauce a simple vegetable base. The method keeps the fish and its contrasting sauce at the centre of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 27g protein, 10g carbs, 2g fat.

The cod provides most of the protein, while the sugar contributes carbohydrates; olive oil is the main source of fat, though its amount is not specified. Pair a serving with vegetables and a measured portion of rice or potatoes for a balanced plate.

The cod and vegetables

Cod: its delicate flavour works well with the bold vinegar-and-sugar mixture. Handle the fillets gently as they cook so they stay in one piece.

Vegetables: cut the onion and carrot into small, similar-sized pieces so they soften evenly. Fry them gently until golden before adding the fish.

Balancing the sauce

Vinegar and sugar: mixing them before they go into the pan helps distribute the sweet and sharp flavours. Let the mixture rest while you prepare the vegetables.

Reduction: the sauce is added halfway through cooking and allowed to reduce over high heat. Keep an eye on the pan so it does not reduce too far; add the suggested half glass of water if the fish needs more moisture to cook.

How to tell when the fish is done

Timing: the recipe allows about 10–15 minutes for the cod, with the sauce added halfway through. The exact time depends on the thickness of the fillets.

Doneness: the fish should be opaque and separate into flakes when gently tested with a fork. Avoid stirring it roughly, as the fillets can break apart.

Serving the cod

Finish: scatter fresh parsley over the plated fish and spoon the remaining sweet and sour sauce on top. This gives each serving some of the sauce's sharp-sweet flavour.

Sides: serve with plain rice, boiled potatoes or bread to accompany the sauce. A simple green vegetable or salad makes a fresh contrast.

Recipe notes & tips

• Chop the onion and carrot finely so they soften before the cod is ready.
• Keep the heat low while the vegetables turn golden to reduce the risk of scorching.
• Mix the vinegar and sugar thoroughly before adding them to the pan.
• Turn the heat up for the sauce only after adding it halfway through the fish's cooking time.
• Add the optional water a little at a time if the pan looks dry.

Variations

• Add garlic: fry a little finely chopped garlic with the onion and carrot.
• Use parsley generously: add some to the sauce as well as sprinkling it over the finished fish.
• Add chilli: include a pinch of chilli flakes with the vegetables for gentle heat.
• Serve with rice: spoon the sauce over plain cooked rice alongside the cod.
• Try another firm white fish: use a similar-sized fillet and check its doneness as it cooks.

Common mistakes to avoid

• Large vegetable pieces: they may stay firm; chop the onion and carrot into small pieces.
• Scorching the vegetables: high heat can brown them too quickly; fry them gently until golden.
• Breaking the cod: rough stirring can split the fillets; move them carefully in the pan.
• Adding the sauce too early: it belongs halfway through cooking, so add it then as directed.
• Letting the pan dry out: if needed, add half a glass of water to help the cod cook.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a covered pan over a low heat until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions