This classic Chinese-American dish features firm white fish fillets cut into strips and coated in a crispy batter before being deep-fried to golden perfection. The fish is then tossed in a vibrant, tangy sweet and sour sauce made with vinegar, brown sugar, and a touch of ketchup for depth. Garnished with crisp carrot matchsticks and green onions, this recipe offers a delightful contrast of textures and flavors. It is a satisfying main course that is surprisingly simple to prepare at home, making it an excellent choice for weeknight dinners or casual gatherings. The balance of sweet, sour, and savory notes creates a memorable meal that appeals to both adults and children alike.
Sweet & Sour Fish
Description
This classic Chinese-American dish features firm white fish fillets cut into strips and coated in a crispy batter before being deep-fried to golden perfection. The fish is then tossed in a vibrant, tangy sweet and sour sauce made with vinegar, brown sugar, and a touch of ketchup for depth. Garnished with crisp carrot matchsticks and green onions, this recipe offers a delightful contrast of textures and flavors. It is a satisfying main course that is surprisingly simple to prepare at home, making it an excellent choice for weeknight dinners or casual gatherings. The balance of sweet, sour, and savory notes creates a memorable meal that appeals to both adults and children alike.Ingredients
Directions
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Cut the firm white fish fillets into 1 1/2 x 2-inch strips.
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Sprinkle the fish strips with 1/2 teaspoon salt and 1/4 teaspoon white pepper, then set aside.
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In a medium bowl, combine 1/2 cup water, 1/2 cup distilled white vinegar, 1/3 cup packed brown sugar, 1/4 cup Chinese pickled cucumber (optional), 3 tablespoons ketchup, 1/4 teaspoon salt, and 1/4 teaspoon hot pepper sauce to make the sweet and sour sauce. Set aside.
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Cut 1/2 small carrot into matchstick pieces and cut 1 green onion (including the top) into 2-inch slivers.
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Place flour, 1 lightly beaten egg, and cornstarch in three separate shallow bowls.
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Coat each piece of fish with flour, shaking off any excess.
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Dip the floured fish into the beaten egg, then dredge thoroughly with cornstarch.
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Let the coated fish rest for 10 minutes.
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Set a wok or deep pot in a ring stand and add vegetable oil to a depth of about 2 inches. Heat over high heat until the oil reaches 360&# 194;°F (182ðC).
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Carefully add the fish strips to the hot oil in batches, ensuring they do not crowd the pan. Fry for 4 minutes or until golden brown and crispy.
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Remove the fish with a slotted spoon and drain on paper towels. Keep warm in a 200ðF (93ðC) oven while cooking the remaining batches.
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In a clean wok or saucepan, bring the prepared sweet and sour sauce to a boil over medium-high heat.
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Add the carrot matchsticks and green onion slivers to the boiling sauce and cook for 30 seconds.
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Mix 2 teaspoons cornstarch with 1 tablespoon water to create a slurry. Stir this into the sauce and cook, stirring constantly, until the sauce boils and thickens.
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Pour the thickened sauce onto a serving platter.
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Arrange the fried fish strips over the sauce and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 198.6kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.4g7%
- Cholesterol 70.9mg24%
- Sodium 78.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.6g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
