Colorful Glazed Whole Yellow Croaker
Tender yellow croaker is scored, fried until golden and crispy, then coated with a colorful sweet and sour sauce. Vibrant and delicious, it's a standout banquet dish.
Ingredients
17 items- Yellow croaker 1 (about 500g)
- Salt 1 tsp
- Shaoxing wine 1 tbsp
- Cornstarch as needed
- Cooking oil as needed
- Green bell pepper 1
- Red bell pepper 1
- Carrot 1/2
- Onion 1/4
- Garlic 2 cloves
- Ginger 1 small piece
- Ketchup 2 tbsp
- Sugar 2 tbsp
- White vinegar 1 tbsp
- Light soy sauce 1 tbsp
- Water starch as needed
- Scallions as needed
Nutrition
Steps （8 steps）
Clean the yellow croaker, score 1 cm apart crosswise on both sides, rub with salt and Shaoxing wine, marinate for 15 minutes.
After marinating, evenly coat the fish with cornstarch, shake off excess.
Heat enough oil in a wok to 180°C (350°F). Hold the fish tail and lower into the oil to set shape, then fry fully over medium-low heat for 5 minutes until golden and crispy. Drain on paper towels.
In another pan, heat a little oil, sauté minced ginger and garlic until fragrant, then add diced onion and cook until translucent.
Add diced green pepper, red pepper, and carrot; stir-fry for a minute.
Add ketchup, sugar, white vinegar, light soy sauce, and a little water; bring to a boil.
Thicken the sauce with water starch, then drizzle in a bit of hot oil for a shiny finish.
Place the fried fish on a serving plate, pour the sauce over, garnish with scallions, and serve.
Tips
Ensure oil is hot enough when frying; do not move the fish until the coating sets. Adjust sweet and sour ratio to taste. Score deeply to the bone for even cooking and better presentation.
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