Sweet and sour fish in 20 mins (糖醋鱼)

Name: Sweet and sour fish in 20 mins (糖醋鱼)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving
Ingredients: 1 whole rainbow trout, , gutted and descaled; 1 tablespoon cornstarch; 2 tablespoon cooking oil; 2 talk scallions; 2 lices ginger; 4 cloves garlic, sliced; 1 tablespoon Shaoxing rice wine; 1 tablespoon light soy sauce; 3 tablespoon white rice vinegar; 1½ tablespoon sugar; 3 tablespoon tomato ketchup; 120 ml water; ¼ teaspoon white pepper; ½ teaspoon salt; coriander, chopped

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2
Course
Main Course
Cuisine
Chinese

Sweet and sour fish in 20 mins (糖醋鱼)

Iris Warren

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Chinese sweet and sour fish ready in 20 minutes. No deep-frying needed. Visually appealing and balanced in flavour.

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Ingredients

Servings

For the fish

1 whole rainbow trout, , gutted and descaled about 600g, see note 1 for other options
1 tablespoon cornstarch or potato starch
2 tablespoon cooking oil
2 talk scallions chopped
2 lices ginger
4 cloves garlic, sliced

For the sauce

1 tablespoon Shaoxing rice wine or white wine
1 tablespoon light soy sauce
3 tablespoon white rice vinegar or cidre vinegar
1½ tablespoon sugar
3 tablespoon tomato ketchup
120 ml water ½ cup
¼ teaspoon white pepper
½ teaspoon salt

You also need

coriander, chopped

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Instructions

Use kitchen paper to dry the fish completely. Coat the fish with a thin layer of corn starch (see note 2).
Cut the fish at 45 degree angle several times on each side.
Add oil to a hot wok (or a frying pan). Place fish in the wok, then turn the heat down to medium. Flip it over when the first side is golden and firm. It takes roughly 2 mins for each side (see note 3).
While waiting for the fish to be fried, mix all the ingredients for the sauce.
When the second side is done, push the fish over to one side of the wok. Put scallions, ginger and garlic into the oil. Stir fry for half a minute or so.
Pour the sauce into the wok. Bring it to a boil then cover with a lid. Turn the heat to low. Leave to simmer for about 5 minutes each side. The sauce should be in a thick consistency at the end.
Scatter coriander shortly before dishing the fish out. Serve warm with plain rice.

Notes

Other whole fish, such as sea bass, sea bream, carp, are equally delicious for this recipe.
A layer of cornstarch will make the fish even drier. This reduces splashing while frying and helps the fish stay in shape.
Remember to handle the fish only when it's necessary, especially if you are not using a non-stick cookware. This will prevent the flesh from falling apart.