Sweet and Sour Wakua Fish
Crispy on the outside, tender inside, these golden fish chunks coated in a glossy sweet and sour sauce are irresistibly appetizing.
Ingredients
13 items- Grass carp or common carp fillet 300 g
- Salt 1/2 tsp
- Shaoxing wine 1 tbsp
- Egg 1
- Starch (corn or potato) 2 tbsp
- All-purpose flour 2 tbsp
- White sugar 3 tbsp
- Rice vinegar 2 tbsp
- Ketchup 1 tbsp
- Light soy sauce 1 tbsp
- Water starch 2 tbsp
- Minced garlic and ginger 1 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut fish into 3 cm chunks. Mix with salt and wine, massaging well. Marinate for 10 minutes.
Batter: beat egg in a bowl, add starch and flour, whisk into a thick flowable batter. Let rest for 5 minutes.
Place marinated fish into batter and turn with chopsticks to coat evenly.
Heat oil in wok to 180°C (350°F). Fry fish pieces in batches over medium heat until light golden and set (about 2 min). Drain on paper towels.
Raise oil temperature to 200°C (400°F). Refry fish for 1 minute until golden brown and crispy. Drain.
Sauce: combine sugar, vinegar, ketchup, soy sauce and water starch in a small bowl. Stir well.
Leave 1 tbsp oil in wok. Sauté garlic and ginger over low heat until fragrant. Pour sauce mixture in, turn to medium heat and cook, stirring, until thick and glossy.
Add fried fish pieces. Toss quickly over high heat for 30 seconds to coat with sauce. Sprinkle with chopped green onions and serve immediately.
Tips
Double-frying ensures the fish stays crispy for longer. Adjust the sugar-to-vinegar ratio to your preference.
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