Chinese cuisine

Easy

Sweet and Sour Fish Fillet

Name: Sweet and Sour Fish Fillet
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 servings
Cuisine: Chinese
Ingredients: 2 lb. Black carp; 1/2 tsp. Salt; 1 tbsp. Shaoxing wine; 1/8 tsp. White pepper; 1 Large Egg; 1 tbsp. Custard powder; 1 tbsp. Corn starch; 2 cup Bread crumbs; 2 qt. Cooking oil; 2 tbsp. Cooking oil; 1 Large Onion, diced; 4 Stalks Green onions, cut into 1/2 inch pieces.; 1 tbsp. Shaoxing wine; 2 cup Water; 1/4 cup Tomato paste; 2 tbsp. Strawberry jam; 1 tbsp. Plum sauce; 1/2 cup Crystal sugar; 1 tbsp. Worcestershire sauce; 2 tbsp. White vinegar; 1/4 cup Potato starch slurry(1 to 2 ratio of cornstarch to water)

Fish filets are delicious for everyone and not hard to make. Forget the fast food filets, this one’s a game-changer and the magic is all in the sauce. It’s tomato-based with a sweet tangy touch, similar to ketchup but with a gourmet finish. Of course, the filets are prepared carefully and double fried to crispy perfection while the inside remains tender and moist. Say goodbye to fish sticks from the frozen food aisle, after you try these you won’t want to go back!

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

3 SERVING

Ingredients:

2 lb. Black carp
1/2 tsp. Salt
1 tbsp. Shaoxing wine
1/8 tsp. White pepper
1 Large Egg
1 tbsp. Custard powder
1 tbsp. Corn starch
2 cup Bread crumbs
2 qt. Cooking oil
2 tbsp. Cooking oil
1 Large Onion, diced
4 Stalks Green onions, cut into 1/2 inch pieces.
1 tbsp. Shaoxing wine
2 cup Water
1/4 cup Tomato paste
2 tbsp. Strawberry jam
1 tbsp. Plum sauce
1/2 cup Crystal sugar
1 tbsp. Worcestershire sauce
2 tbsp. White vinegar
1/4 cup Potato starch slurry(1 to 2 ratio of cornstarch to water)

Directions:

Step 1

Cut off both ends of the black carp (we only use the middle portion). Cut it into two pieces along the backbone. Trim off the bones and edges. Then remove the skin. Slant cut into 1.5x0.5 in. slices.

Step 2

Combine fish, salt, Shaoxing wine, ground white pepper, egg, custard powder, and cornstarch. Mix thoroughly. Set aside.

Step 3

Add bread crumbs on a tray. Coat the fish slices with the bread crumb, press firmly to prevent falling.

Step 4

In a wok over medium heat, bring enough oil to 250°F/120°C. Turn the heat to low. Deep fry the fish slices for about 3 minutes. Remove fish from the oil. Turn the heat to high, when the oil temperature is back to 250~300°F/120~150°C, re-fry the fish slices for about 2 minutes. Remove and drain.

Step 5

In another pan over medium-low heat, add oil; stir fry onion and green onion until fragrant. Add Shaoxing wine, water, tomato paste, strawberry jam, and rock sugar. Cook for 5-7 minutes. Add Worcestershire sauce. Sift out the solid ingredients. Bring up the heat to high to thicken the sauce. Add white vinegar and potato slurry, stir to mix well.

Step 6

Place the fish onto a plate. You may pour the sweet and sour sauce over the fish. Or serve it in a small bowl for dipping according to your personal preference. Serve this dish with a salad.