Recipe courtesy of Umekes Fishmarket Bar & Grill

Sweet and Sour Ahi Belly

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 1 serving
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Sweet and Sour Sauce:

1 cup pineapple juice

1 cup brown sugar 

1 cup apple cider vinegar 

One 2-inch slice fresh ginger 

2 tablespoons cornstarch

Ahi Belly:

Salt and pepper

7 ounces ahi belly 

1 cup tempura flour 

1 1/2 cups soda water 

1 cup all-purpose flour 

Vegetable oil, for frying 

1/4 cup chopped bell pepper 

1/4 cup pineapple cubes 

1/2 ounce green onion, chopped 

Furikake, for sprinkling, optional 

Cooked rice, for serving


Special equipment:
a deep-fryer
  1. For the sweet and sour sauce: Combine pineapple juice, brown sugar, vinegar and ginger in a pot and boil until sugar dissolves. Strain and remove ginger from the mixture. Return to the pot over reduced heat. Whisk together the cornstarch with 1/4 cup water, then slowly whisk cornstarch slurry into sauce and cook until sauce thickens.
  2. For the ahi belly: Sprinkle salt and pepper on fish.
  3. Whisk tempura flour with a pinch of salt and pepper, then add soda water until evenly mixed.
  4. Coat fish with all-purpose flour, then fully immerse fish into tempura batter.
  5. Bring oil to 350 degrees F in a deep-fryer.
  6. Fry fish until golden brown, about 5 minutes.
  7. Meanwhile, saute bell pepper, pineapple and green onion in a pan with a drizzle of oil.
  8. Top fish with 1/2 cup sweet and sour sauce and the pineapple mixture. Sprinkle with furikake, if using. Serve with rice.
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