Chinese Style Sweet and Sour Fish
Try this Chinese Style Sweet and Sour Fish recipe, or contribute your own.
Try this Chinese Style Sweet and Sour Fish recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 tablespoon peanut oil
- 1/4 cup corn starch
- 1 tablespoon corn starch
- 1/2 teaspoon soy sauce
- 2 tablespoon minced garlic
- 1/4 cup chopped onions
- 1/2 teaspoon ground pepper powder
- 300 grams white fish fillet (you can use cod snapper, tilapia, basa or any mild fish)
- vegetable/ refined peanut oil to deep fry
- 1 teaspoon rice vinegar (i used apple cider)
- 2 tablespoon water to dilute the sauce
- 1/4 cup sliced red peppers/capsicum
- 1/4 cup spring onion/scallion
- Carbohydrate 11.4545151667667 g
- Cholesterol 0 mg
- Fat 3.47015264922412 g
- Fiber 0.755875522001506 g
- Protein 1.15507010640393 g
- Saturated Fat 0.586068610381531 g
- Serving Size 1 1 Serving (70g)
- Sodium 4.21458730924695 mg
- Sugar 10.6986396447652 g
- Trans Fat 0.202980769300743 g
- Calories 79 calories
Step-by-step
- Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in ¼ cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
- Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
- Make a corn starch slurry by adding a tablespoon of cornstarch to ¼ cup of water. set aside.
- Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.The sauce will become thick in an instant.
- Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
- Serve hot with rice or noodles.
Adding the corn starch slurry to the simmering pan requires immediate motion because the sauce thickens within ten seconds. Mild white fish fillets like cod, snapper, tilapia, or basa work equally well, though thicker cuts demand an extra thirty seconds in the oil to ensure the interior reaches proper temperature. The batter relies on a precise mix of egg, salt, pepper, corn starch, and soy sauce to shield the delicate flesh during high-heat frying. When peanut oil reaches shimmering heat, submerge the coated pieces gently to prevent splashing. Two minutes of frying yields a light brown crust without overcooking the protein inside. Apple cider vinegar serves as a direct substitution for rice vinegar at a one-to-one ratio without altering the final acidity balance significantly. Honey and soy sauce blend into the aromatics before the slurry goes in, creating a glossy glaze that coats the crispy exterior evenly. Standard frying pans with high sides function adequately for shallow frying if a dedicated wok is unavailable, minimizing oil volume while maintaining thermal mass. Toss the scallions in during the final seconds of heat to preserve their crisp texture and vibrant color.
