Sweet and sour fish in 20 mins (糖醋鱼)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Course
Main Course
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Cuisine
Chinese
Sweet and sour fish in 20 mins (糖醋鱼)
Description
Sweet and sour fish in 20 mins is prepared using a whole Rainbow Trout, cleaned and descaled. The fish is dried thoroughly and coated in cornstarch to achieve a crispy exterior while reducing splattering during frying. It is cut diagonally on both sides to help even cooking. The fish is fried in hot oil until golden and firm on each side, about two minutes per side.
Meanwhile, a sauce is prepared from Shaoxing rice wine, soy sauce, white rice vinegar, sugar, ketchup, water, white pepper, and salt. Once the fish is fried, scallions, ginger slices, and garlic are stir-fried briefly in the residual oil, then the sauce is added and simmered with the fish covered for about five minutes each side, allowing the sauce to thicken and infuse flavors.
The finished fish carries a balance of sweet, sour, and savory tones with aromatic accents from the ginger and scallions. Fresh coriander is sprinkled at the end before serving. It pairs well with plain steamed rice to complement the rich sauce.
Alternate whole fish like sea bass, sea bream, or carp can be used with similar preparation. The cornstarch coating enhances texture and helps maintain the fish's shape during cooking.
Ingredients
For the fish
- 1 Rainbow Trout about 600g, see note 1 for other options, whole, gutted and descaled
- 1 tablespoon cornstarch or potato starch
- 2 tablespoon neutral cooking oil generic 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 soy sauce light
- 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
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
- Substitute Rainbow Trout with whole sea bass, sea bream, or carp for similar results.
- Coating the fish with a thin layer of cornstarch helps achieve a crispy exterior and reduces oil splashes during frying.
- Handle the fish minimally when frying, especially if non-stick cookware isn't used, to prevent the flesh from breaking apart.
User Reviews
Overall Rating
5
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