Crispy Fish (Su Yu)
Crispy Fish is a classic Zhejiang dish with a golden, crunchy exterior and tender, juicy interior in a sweet and sour sauce.
Ingredients
15 items- Grass carp 1 (about 500g)
- Ginger 3 slices
- Scallions 2
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Flour 3 tbsp
- Cornstarch 3 tbsp
- Egg 1
- Oil for deep frying
- Sugar 2 tbsp
- Vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Ketchup 1 tbsp
- Water 3 tbsp
Nutrition
Steps （7 steps）
Clean the grass carp and cut into 2cm thick pieces. Marinate with ginger, scallions, 1 tbsp cooking wine, 1/2 tsp salt, and white pepper for 15 minutes.
In a bowl, mix flour, cornstarch, and 1/4 tsp salt. Add beaten egg and a little water to form a smooth batter that can coat the fish.
Heat oil in a deep fryer to 180°C (medium-high). Coat fish pieces in batter and fry for 4 minutes until lightly golden. Remove and drain.
Increase heat to high and heat oil to 200°C. Fry all fish pieces again for 2 minutes until golden and crispy. Drain on paper towels.
In a small bowl, mix sugar, vinegar, light soy sauce, ketchup, remaining 1 tbsp cooking wine, and 3 tbsp water for the sauce.
Pour the sauce into a clean wok. Bring to a boil over medium heat. Thicken with a slurry (1 tsp cornstarch + 1 tbsp water) until glossy.
Add the fried fish to the wok and toss quickly to coat evenly with the sauce. Sprinkle with chopped scallions and sesame seeds. Serve immediately.
Tips
Double-frying ensures extra crispiness. Adjust the sweet-sour ratio to your taste; add more vinegar if you prefer a tangier flavor.
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