Sweet and Sour Crispy Fish
Golden crispy skin encases tender fish, topped with a tangy-sweet sauce—a perfect harmony of textures for festive dining.
Ingredients
18 items- Carp or grass carp 1 (about 750g)
- Salt 1 tsp
- Cooking wine 1 tbsp
- Ginger 3 slices
- Scallion 2 sections
- All-purpose flour 50g
- Cornstarch 50g
- Baking powder 2g
- Water 100ml
- Cooking oil 1 tbsp
- Ketchup 3 tbsp
- Sugar 2 tbsp
- White vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Cornstarch slurry 1 tbsp
- Garlic 3 cloves
- Toasted white sesame seeds to taste
- Chopped scallion to taste
Nutrition
Steps （8 steps）
Clean the fish thoroughly. Make diagonal cuts on both sides at 1.5 cm intervals down to the bone. Marinate with salt, cooking wine, ginger and scallion for 15 minutes.
Prepare the crispy batter: In a bowl, mix flour, cornstarch and baking powder. Add water and stir, then add oil and mix until smooth. Let rest for 15 minutes.
Coat the marinated fish evenly with the batter, making sure to fill the cuts.
Heat enough oil in a wok to 180°C (350°F). Hold the fish by the tail and ladle hot oil over the body to set the shape, then fry whole for about 3 minutes until light golden. Remove.
Raise oil temperature to 200°C (400°F). Return the fish and fry for 1-2 minutes until golden and crispy. Drain and place on a serving plate.
Make the sauce: Combine ketchup, sugar, white vinegar, light soy sauce, cornstarch slurry and a pinch of salt. Stir well.
Leave a little oil in the wok, sauté garlic over low heat. Pour in the sauce and cook over medium heat until bubbling and thickened. Drizzle in 1 tbsp hot oil and stir to brighten.
Pour the sauce evenly over the fried fish. Garnish with chopped scallion and toasted sesame seeds. Serve immediately.
Tips
Dry the fish well before battering to ensure adhesion; a high-oil-temperature second fry guarantees a crispy exterior; adjust sweetness and sourness to your liking.
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