Sweet and Sour Fish Fillets
Tender fish fillets in a crispy batter, coated with a tangy sweet and sour sauce, golden and glossy—a beloved Chinese home-style dish.
Ingredients
15 items- Grass carp or mandarin fish 300 g
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- White pepper a pinch
- Egg 1
- Cornstarch 3 tbsp
- Flour 1 tbsp
- Cooking oil as needed
- Ketchup 3 tbsp
- Sugar 2 tbsp
- White vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Water 4 tbsp
- Cornstarch 1 tsp
- Scallion, ginger, garlic to taste
Nutrition
Steps （9 steps）
Marinate fish: In a bowl, combine fish cubes with salt, cooking wine, white pepper, and egg white. Massage to coat and let sit for 15 minutes.
Make batter: Mix 3 tbsp cornstarch and 1 tbsp flour. Gradually add about 3 tbsp water, stir into a thick batter. Let rest 5 minutes.
Coat fish: Place marinated fish into batter, turn with chopsticks until each piece is evenly coated.
First fry: Heat oil to 180°C (350°F). Add fish one by one, fry over medium heat about 3 minutes until pale golden. Drain.
Second fry: Increase heat to high, heat oil to 200°C (400°F). Add fish, fry about 1 minute until golden and crispy. Drain.
Prepare sauce: Mix ketchup, sugar, vinegar, soy sauce, and 4 tbsp water in a small bowl. In another bowl, mix 1 tsp cornstarch with 1 tbsp water.
Cook sauce: Heat a bit of oil in wok, sauté scallion, ginger, garlic. Pour in sauce, bring to boil over medium heat. Add slurry, stir until thickened.
Combine: Add fried fish to sauce, quickly toss for about 15 seconds to coat evenly. Turn off heat.
Serve: Transfer fish to plate, garnish with chopped scallion. Enjoy immediately while hot and crispy.
Tips
Double-frying ensures extra crispy coating. Adjust sweet-sour balance to taste. Do not overheat oil during frying to avoid burnt exterior.
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