Sweet and Sour Fish is a common and popular dish in China. It’s often served as the main course in a Chinese feast, or as a special dish for family gatherings.
There are many variations of sweet and sour fish, as it is a classic dish in Shandong cuisine, Sichuan cuisine, as well as Cantonese cuisine.
This recipe features golden crispy fried fish, in a very rich sweet and sour sauce, and just the right amount of pickled chili pepper to bring out the best flavors of the fish.
- A whole fish
- Chinese cooking wine
- Pickled chili pepper (de-seeded)
- Manioc Starch
Important note: For this dish, you can use any type of fish but we generally use fishes that are not suitable for steaming. Fish may not be suitable for steaming, due to a strong “fishy” flavor, or flesh that is comparatively less delicate than other varieties .
- White sugar
- Starch powder
- Soup stock
- Make five cuts on each side of the fish.
- Marinate with scallion, ginger, and Chinese cooking wine.
- Lightly and evenly coat the fish with liquid starch. Make sure the cut openings are covered in starch as well.
- Deep fry the fish in hot oil, and then drain and set aside.
- Combine minced garlic, ginger, scallion, white sugar, salt, vinegar, and starch powder with soup stock. Stir vigorously to melt the sugar and prevent it from burning.
- Pour sweet and sour sauce over fried fish. Garnish with shredded scallion and pickled chili pepper.
Behind the Scenes:
His name is Jiang Yongyi, from the Sichuan province of China. Jiang began as an apprentice chef to several renowned masters of cooking, beginning when he was just 17 years old. He has had 30 years of experience in the culinary field. Over the years, Jiang has won many international awards.
At the New Tang Dynasty’s Third International Chinese Culinary Competition, Jiang was the Gold Medalist for Sichuan cuisine.
People today have no patience. In five years, you could finish college, but five years are not enough to make a good chef.
A great tasting sweet and sour fish requires time and effort.
Chefs like Jiang Yongyi have mastered the secret arts of their profession. In this day and age where most people are driven by efficiency and profit, there are chefs who still cling to traditional ways and refuse to surrender them.