Sweet and sour fish in 20 mins (糖醋鱼)
Chinese sweet and sour fish ready in 20 minutes. No deep-frying needed. Visually appealing and balanced in flavour.
Servings: 2
Ingredients
For the fish
- 1 whole rainbow trout, , gutted and descaled about 600g, see note 1 for other options
- 1 tablespoon cornstarch or potato starch
- 2 tablespoon cooking oil
- 2 stalk scallions chopped
- 2 slices ginger
- 4 cloves garlic, sliced
For the sauce
- 1 tablespoon Shaoxing rice wine or white wine
- 1 tablespoon light soy sauce
- 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
1. Other whole fish, such as sea bass, sea bream, carp, are equally delicious for this recipe.
2. A layer of cornstarch will make the fish even drier. This reduces splashing while frying and helps the fish stay in shape.
3. Remember to handle the fish only when it's necessary, especially if you are not using a non-stick cookware. This will prevent the flesh from falling apart.
