Sweet and Sour Butterfly Fish

Name: Sweet and Sour Butterfly Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 2 lb. Striped Bass Fillets, Cut Into 1/4-inch Thin Slices; 1 tbsp. Cornstarch; 1 tsp. Salt; 2 oz. Onion, Diced; 0.5 oz. Green Onion Slices; 1 cup Ketchup; 2 tbsp. Vegetable oil; 1 tbsp. Shaoxing cooking wine; 3 cup Water; 1.5 tbsp. Sugar; 1 tsp. Salt; 1 oz. Haw Flakes; 1 tbsp. Honey; 0.25 cup Apple Cider Vinegar; 2 tbsp. Water and Starch mixture at 2:1 ratio

Cook up this restaurant-styled Chinese Sweet and Sour Butterfly Fish dish which Chef John uses a unique ingredient, Haw Flakes, for its mild fruity flavor.

Chef John Zhang

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Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

2 lb. Striped Bass Fillets, Cut Into 1/4-inch Thin Slices
1 tbsp. Cornstarch
1 tsp. Salt
2 oz. Onion, Diced
0.5 oz. Green Onion Slices
1 cup Ketchup
2 tbsp. Vegetable oil
1 tbsp. Shaoxing cooking wine
3 cup Water
1.5 tbsp. Sugar
1 tsp. Salt
1 oz. Haw Flakes
1 tbsp. Honey
0.25 cup Apple Cider Vinegar
2 tbsp. Water and Starch mixture at 2:1 ratio

Directions:

Step 1

Cut Striped Bass Fillets.

Step 2

Spread salt and cornstarch on both sides.

Step 3

In a large wok, heat the oil at low temp 250°F (120°C) and deep fry the fish slices. Drain and set aside.

Step 4

Heat the oil to high temp 400°F (200°C) and re-fry the fish for 15~20 seconds to make it crispy and drive off excessive oil. Drain and set aside.

Step 5

For the sweet and sour sauce: In a large wok, add vegetable oil, onion, green onion, ketchup, cooking wine, water, sugar, salt, haw flakes and stir fry until full incorporated. .

Step 6