Crispy Fish with Five Pickles
A classic Cantonese dish, deep-fried whole fish until golden crispy, topped with sweet-and-sour five-shred pickles. Crispy outside and tender inside, bursting with flavor.
Ingredients
14 items- Grass carp 1 (about 750 g)
- Five pickles (mix of pickled vegetables) 100 g
- Egg 1
- Cornstarch 100 g
- White sugar 5 tbsp
- White vinegar 4 tbsp
- Ketchup 2 tbsp
- Water 1/2 cup (120 ml)
- Salt to taste
- Shaoxing wine 1 tbsp
- Ginger 1 small piece
- Scallions 2
- Garlic 2 cloves
- Cooking oil as needed
Nutrition
Steps （7 steps）
Pat the cleaned fish dry with paper towels. Score both sides at 2 cm intervals down to the bone. Rub the fish with ginger slices, scallion sections, 1 tbsp wine and some salt. Marinate for 15 minutes.
Beat the egg with 2 tbsp cornstarch to make a batter. Coat the fish evenly, then dust with a layer of dry cornstarch, shaking off excess. Let rest for a few minutes.
Heat oil in a wok to 180°C (350°F). Hold the fish by the tail and spoon hot oil over the skin until set. Gently slide the fish into the oil and deep-fry over medium heat for about 8 minutes until golden and crispy. Drain.
Increase oil temperature to 200°C (400°F). Return the fish and fry for 1 minute to extra-crisp. Transfer to a serving plate.
In a small bowl, combine 5 tbsp sugar, 4 tbsp vinegar, 2 tbsp ketchup, 1/2 cup water, 1 tsp starch and a pinch of salt. Stir to make the sauce.
Heat a bit of oil in a clean wok, sauté the minced garlic and ginger until fragrant. Add the shredded pickles and stir-fry briefly. Pour in the sauce, bring to a boil over medium heat, then simmer for about 2 minutes until thickened.
Ladle the pickle sauce evenly over the fried fish. Garnish with sliced green onion and serve immediately, while still crispy and hot.
Tips
Make sure the fish is thoroughly dried before battering to avoid the coating falling off. Double-fry for the crispiest crust. Adjust the sweetness/sourness of the sauce to taste.
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