Chinese · Dinner
Whole Fried Fish with Sweet Sour Sauce
A whole white fish is scored, dusted in cornstarch and shallow-fried until the skin turns brittle and golden, then draped in a glossy sweet and sour sauce built from ketchup, rice vinegar, sugar and bell pepper. Served over steamed rice with scallion for a crackling-crisp, tangy centerpiece plate.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
577Calories
38.1gProtein
24.1gFat
49.8gCarbs
23.2gSugar
2.7gFiber
1084mgSodium
103mgChol
3.1gSat Fat
863mgPotassium
63mgCalcium
2mgIron
2.3mcgVitamin B12
55mgVitamin C
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Score the fish diagonally on both sides down to the bone, pat dry, season with salt, coat thoroughly in cornstarch, and let sit on a rack for 10 minutes.
2
Fry
Heat vegetable oil in a wok over medium-high heat and shallow-fry the fish 4 to 5 minutes per side until skin is deep golden and crackles when tapped.
3
Drain
Lift the fried fish onto a wire rack over a plate to drain excess oil.
4
Sauce
Sauté onion, garlic, and ginger for 1 minute until translucent and fragrant. Add bell pepper, ketchup, rice vinegar, sugar, and chicken stock; simmer 3 minutes. Stir in cornstarch slurry and cook 1 minute until thickened.
5
Plate
Set fried fish on a plate, pour hot sauce over it, scatter scallion on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish (cod or similar, scaled and cleaned)
- 1/2 cup60g cornstarch, for dusting
- 4 tbsp4 tbsp vegetable oil, for shallow-frying
- 1/2 cup120g bell pepper
- 2 tbsp30g onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 6 tbsp90g ketchup
- 2 tbsp30ml rice vinegar
- 2 tbsp24g sugar-white
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp cornstarch, mixed with 1 tsp water, for the slurry
- 22 scallion, for garnish
- 1/2 tsp1/2 tsp salt
