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Ginger Sweet and Sour Sauce Fish Sheet Pan Dinner with cucumber slaw finished recipe with vegetables and sauce

Recipe

Ginger Sweet and Sour Sauce Fish Sheet Pan Dinner with cucumber slaw

ChineseFishDinnerWeeknight MealsChinaDairy Free

Ginger Sweet and Sour Sauce Fish Sheet Pan Dinner with cucumber slaw uses La Choy Sweet & Sour Stir Fry Sauce 14.8 oz for a fast sauce-forward sheet pan dinner with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes

This sheet pan dinner is built around La Choy Sweet & Sour Stir Fry Sauce 14.8 oz, giving the dish bright, tangy, sweet, and fruit-forward. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the sweet and sour sauce glossy instead of burnt and helps the fish stay tender.

Cookware, heat, and timing

Use a rimmed sheet pan and cook over 425 F oven. Prep takes about 15 minutes and cooking takes about 18 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 3 cups cooked rice, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the sweet and sour sauce recipe and product category or the full recipe library.

Quick answer

For a reliable sweet and sour sauce sheet pan dinner, use 3 tablespoons sauce for 1 pound of white fish fillets, cook in a rimmed sheet pan over 425 F oven, and add the sauce during the final 1 to 2 minutes.

Ingredients

What you need

  • 1 pound white fish fillets
  • 3 tablespoons La Choy Sweet & Sour Stir Fry Sauce 14.8 oz
  • 1 tablespoon water or rice vinegar
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups cucumber slaw
  • 3 cups cooked rice or noodles
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds

Directions

How to make it

  1. Minute 0 to 5: Pat the fish dry, cut it into bite-size pieces, and set out the rimmed sheet pan.
  2. Minute 5 to 8: Whisk La Choy Sweet & Sour Stir Fry Sauce 14.8 oz with 1 tablespoon water or rice vinegar, garlic, and ginger until the sauce looks smooth and pourable.
  3. Minute 8 to 10: Warm 1 tablespoon oil in the rimmed sheet pan over 425 F oven until the oil looks glossy but is not smoking.
  4. Minute 10 to 17: Cook the fish, stirring or turning as needed, until it is 145 F and flakes easily.
  5. Minute 17 to 22: Add the cucumber slaw and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.
  6. Minute 22 to 33: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then roast on a rimmed sheet pan with scallions and sesame seeds.

Tips

Make it yours

  • Cookware: use a rimmed sheet pan so the food has enough room to brown instead of steam.
  • Heat: keep the pan at 425 F oven; lower it if the sauce starts to darken before the food is cooked.
  • Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.
  • Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.

Where to buy

Shop key ingredients

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