Chinese Sweet and Sour Fish

Name: Chinese Sweet and Sour Fish
Total time: 45 min
Ingredients: 4 tbsp Potato starch; 2–3 Egg; 2 tbsp Soy sauce; 3 cups Vegetable oil; ½ cups Fish stock; 1 tbsp Sugar; 1 tbsp Malt vinegar; 2 tbsp Tomato paste; 1 tsp Cornstarch; 1 ½ lb Fish, skinless; 3 tbsp Peanut oil; 8 Chili pepper, dried; 1 Ginger; 3 Garlic; 3 tbsp Chive, chopped; 2 tsp Sesame oil

By Hank Shaw · 45 min

Ingredients

Potato starch4 tbsp
Egg2–3
Soy sauce2 tbsp
Vegetable oil3 cups
Fish stock½ cups
Sugar1 tbsp
Malt vinegar1 tbsp
Tomato paste2 tbsp
Cornstarch1 tsp
Fish · skinless1 ½ lb
Peanut oil3 tbsp
Chili pepper · dried8
Ginger1
Garlic3
Chive · chopped3 tbsp
Sesame oil2 tsp

Instructions

Mix the egg yolks, starch, soy sauce and other marinade ingredients (leave out the oil), then toss in the fish pieces until fully coated. Set aside.
Mix the sauce ingredients: chicken or fish stock, soy sauce, sugar, black or malt vinegar, tomato paste mixed with water, and the teaspoon of starch. Set aside.
Heat the 3 cups of oil in a wok or deep pan to about 350°F. Without a thermometer, the oil is ready when a pinch of flour sizzles instantly. Line a tray with paper towels.
Fry the fish in two or three batches, separating the pieces as they go in, until golden brown, about 3 minutes. Drain on the paper towels.
Pour off all but about 3 tablespoons of oil. Stir-fry the dried chiles, ginger and garlic over high heat for 30 seconds.
Add the fish and stir-fry for a few seconds, then stir the sauce well and pour it in. Boil furiously for 1 minute, then turn off the heat.
Stir in the chives and sesame oil. Serve at once with steamed rice.

Summarized from Hank Shaw's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Egg Ginger Tomato paste Fish

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Download on the App Store Open in the web app