SWEET AND SOUR FISH (糖醋鱼)
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.
Author: Redhousespice/Photo credit to redhousespice.com
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.
