Winnie’s Sweet ‘N’ Sour Fish

Winston came to work for us in 1991. He was our first Japanese fishing guide and brought a new element to the operation. Not only was he a first class guide, but he was somewhat of a chef. And he was dynamite in the garnishing department! After he had been around for a couple of weeks, I kept finding him lurking in my pantry. Now the pantry is just NOT where most of our guides hang out. Finally, one day I asked if there was anything he needed. “Well,” he said, “I need the ingredients for sweet ‘n’ sour fish.” This was a new one to me but I agreed to let him raid the pantry as long as I got to taste the end result. This recipe has since become a standard on shore lunches (Sweet ‘N’ Sour Pike) at North Knife Lake Lodge and at home when we have company, for both Marie and I. ~ Helen

Winnie's Sweet 'N' Sour Fish


  • 1/2 cup soy sauce (125 mL) ~ Sauce
  • 1/2 cup ketchup (125 mL) ~ Sauce
  • 1/2 cup dry white wine (125 mL) ~ Sauce
  • 1/2 cup sugar (125 mL) ~ Sauce
  • 1/2 cup vinegar (125 mL) ~ Sauce
  • 2 lbs. fish fillets (1 kg)
  • 1 cup flour (250 mL)
  • 2 tbsp. DLS* OR 1 tsp. (5 mL) each salt, seasoned 30 mL pepper, celery salt
  • 1/4 tsp. garlic powder (1 mL)
  • 1 cup green pepper, in large cubes (250 mL)
  • 1/2 cup onions, in large cubes (125 mL)
  • 8 oz. can pineapple chunks (250 g)


  1. Whisk all the sauce ingredients together and set aside.
  2. The fish can be pike, pickerel, orange roughy, sole or any firm, white-fleshed fish. Cut into serving-sized pieces.
  3. Mix flour, DLS* and garlic powder.
  4. Dredge fish in flour mixture and fry in 1/4" (1 cm) medium hot vegetable oil until golden brown and crisp, about 3-4 minutes per side. Remove to a wire rack placed over a tray to drain.
  5. Quickly drain the oil from the pan and wipe it out. Add 2 tbsp. (30 mL) fresh oil and stir-fry peppers and onions until tender-crisp.
  6. Add the pineapple, fish and the sauce. Stir gently to mix; bring to a boil; simmer 2-3 minutes.

Additional Info

Serves 4-6.

SERVING SUGGESTION: Serve alone as an hors d'oeuvre or with rice and a fresh, crisp salad for a nice lunch or dinner. *Dymond Lake Seasoning.

From Blueberries and Polar Bears, page 31

2 Replies to "Winnie's Sweet 'N' Sour Fish"

  • comment-avatar
    Rhoda Pollard January 29, 2017 (5:15 pm)

    Hi, I bought this recipe book many years ago and have been making Winnie’s fish recipe ever since. It is our #1 fish dish! Thanks for sharing it.

    • comment-avatar
      Blueberries & Polar Bears January 31, 2017 (6:03 am)

      Thank you so much Rhoda! Your kind words are greatly appreciated!

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