Sweet and Sour Fish (糖醋鱼)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Fish (糖醋鱼)
Description
Sweet and Sour Fish (糖醋鱼) features white fish fillets coated with a seasoned cornstarch mixture and fried until crisp and golden. The scoring of the fish helps maintain its structure during cooking. The sauce incorporates rice vinegar for acidity, sugar for sweetness, soy sauce for saltiness, and chili garlic sauce for a mild heat, rounded out by garlic, ginger, and Shaoxing wine for aromatic depth.
The fish is shallow fried in heated oil to a crisp texture while remaining tender inside. After frying, the sauce is cooked separately and then poured over or served alongside the fish to create a glossy coating that balances crunchy and moist textures. Sliced bell pepper and onion contribute mild sweetness and color.
This dish pairs well with steamed rice and is typically served hot. Optional toasted sesame seeds add a subtle nutty finish when sprinkled on top.
Ingredients
- 4 fillets (1.5 to 2 lbs / 700 to 900 g) white fish , skin-on preferred (catfish, bass, perch, trout, and snapper are suitable)
Fish coating
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Sauce
- 1 inch ginger , sliced into thin strips
- 4 cloves garlic , sliced
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1/2 cup rice vinegar
- 1/3 cup sugar
- 1/4 cup Chili garlic sauce
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
Cook
- vegetable oil for shallow frying
- 1 bell pepper , sliced
- 1/4 yellow onion , sliced
- sesame seed Optional, toasted, for garnish
Instructions
Prep
- Mix the fish coating ingredients in a tray or plate that is large enough to hold one fish fillet.
- Mix the sauce ingredients in a big bowl. Stir to mix well.
- Score the fish by slicing a 1” (2.5 cm) crosshatch pattern across the flesh. If using skin-on fish, cut to the skin but not through it. If using skinless fish, cut through about 2/3 of the fillets so the fillets won’t fall apart.
Cook the fish
- Prepare a roasting rack over a big tray, for the cooked fish fillets.
- In a deep-sided pan that’s large enough to hold one fish fillet, heat 1” (2.5 cm) of oil over medium-high heat until it reaches 375°F (190°C). If you’re using smaller fish fillets, you can use as little as 1/2” (1.2 cm) of oil, as long as it covers 2/3 of the fish.
- Only coat as much fish as you can fry at a time. Place the fish skin-side-down in the tray with the cornstarch mixture. Use a spoon to add more mixture on top. Carefully lift the fillet using your hand to shake off the extra cornstarch and make sure there’s cornstarch between the diamond cuts.
- As soon as the fish is coated, glenty lay it, flesh-side-down, into the heated oil. Cook without touching until the bottom turns golden, 3 minutes for smaller fish, and 4 minutes or so for larger fish. Flip and cook the other side, for another 2 to 3 minutes.
- Once done, transfer the fillet to the tray lined with the rack to drain the extra oil.
Cook the sauce
- In a medium-sized frying pan, heat 1 teaspoon of oil over medium heat until hot. Add the ginger and garlic. Stir to release the fragrance, 30 seconds or so.
- Add the onion. Stir a few times.
- Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the pan. Stir and cook to bring the sauce to a boil.
- As soon as the sauce starts to thicken, add the bell peppers. Stir a few times until the sauce thickens. Immediately transfer the sauce into a bowl.
Serve
- Plate the fish on a large tray or on individual serving plates. Add the sauce along with the pepper and onion onto each fillet. Garnish with toasted sesame seeds, if using. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 501kcal | 25% |
| Carbohydrates | 30.1g | 10% |
| Protein | 45g | 90% |
| Fat | 16.7g | 26% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 80mg | 27% |
| Sodium | 941mg | 39% |
| Potassium | 87mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 18.6g | 37% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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