Zhuachao Fish Slices (Crispy Fish in Tangy Sauce)
A classic Beijing dish, crispy-on-the-outside, tender fish fillets coated in a rich sweet-and-sour sauce that is simply irresistible.
Ingredients
16 items- Grass carp fillet 300 g
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper powder 1/4 tsp
- Egg 1
- Cornstarch 3 tbsp
- All-purpose flour 1 tbsp
- Cooking oil as needed
- Sugar 2 tbsp
- Rice vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Ketchup 1 tbsp
- Ginger 1 tsp
- Garlic 1 tsp
- Cornstarch slurry 1 tbsp
- Green onion a pinch
Nutrition
Steps （7 steps）
Rinse fish slices, add cooking wine, salt, and white pepper; mix well and marinate for 10 minutes.
Beat egg white, add cornstarch and flour; stir into a smooth batter and let rest for 5 minutes.
Coat each marinated fish slice evenly with the batter.
Heat oil to 180°C (350°F), deep-fry fish over medium heat for 2 minutes until set; then increase to high heat and fry another 30 seconds until golden and crispy.
In a small bowl, mix sugar, rice vinegar, soy sauce, ketchup, minced ginger, garlic, and a little water.
Leave a little oil in the pan, pour in the sauce mixture, bring to a boil, and thicken with cornstarch slurry.
Add the fried fish slices, quickly toss to coat with the sauce, and garnish with green onion.
Tips
Cut fish slices evenly for even cooking; double-fry ensures extra crispiness; adjust sweet-sour ratio to taste.
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