Author: Redhousespice/Photo credit to redhousespice.com
Chinese sweet and sour fish ready in 20 minutes. No deep-frying required. A must for Chinese New Year feast or other meals for special occasions. Follow my recipe to learn how to cook it to perfection.
Ingredients
For the fish
1 whole rainbow trout, , gutted and descaled, about 600g, see note 1 for other options
1 tbsp cornstarch, or potato starch
2 tbsp cooking oil
2 stalk scallions, chopped
2 slices ginger
4 cloves garlic, sliced
For the sauce
1 tbsp Shaoxing rice wine, or white wine
1 tbsp light soy sauce
3 tbsp white rice vinegar, or cidre vinegar
1½ tbsp sugar
3 tbsp tomato ketchup
120 ml water, ½ cup
¼ tsp white pepper
½ tsp salt
You also need
Coriander, chopped
Instructions
Use kitchen paper to dry the fish completely. Coat the fish with a thin layer of corn starch (see note 2).
Cut the fish at 45 degree angle several times on each side.
Add oil to a hot wok (or a frying pan). Place fish in the wok, then turn the heat down to medium. Flip it over when the first side is golden and firm. It takes roughly 2 mins for each side (see note 3).
While waiting for the fish to be fried, mix all the ingredients for the sauce.
When the second side is done, push the fish over to one side of the wok. Put scallions, ginger and garlic into the oil. Stir fry for half a minute or so.
Pour the sauce into the wok. Bring it to a boil then cover with a lid. Turn the heat to low. Leave to simmer for about 5 minutes each side. The sauce should be in a thick consistency at the end.
Scatter coriander shortly before dishing the fish out. Serve warm with plain rice.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/sweet-and-sour-fish-%e7%b3%96%e9%86%8b%e9%b1%bc/