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Sweet and sour fish in 20 mins (糖醋鱼)
5 from 40 votes

Sweet and sour fish in 20 mins (糖醋鱼)

This sweet and sour fish recipe uses a whole Rainbow Trout lightly coated with cornstarch and pan-fried until golden on both sides. The fish is simmered in a balanced sauce made from Shaoxing wine, soy sauce, rice vinegar, sugar, ketchup, and seasonings, integrating scallions, garlic, and ginger for aromatic depth. The resulting dish has a tender, moist texture with a tangy and slightly sweet flavor, ideal for serving with plain rice.

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

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

    Cup of Yum
  1. Use kitchen paper to dry the fish completely. Coat the fish with a thin layer of corn starch (see note 2).
  2. Cut the fish at 45 degree angle several times on each side.
  3. 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).
  4. While waiting for the fish to be fried, mix all the ingredients for the sauce.
  5. 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.
  6. 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.
  7. 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.