Sweet and Sour Fish, Chinese Sweet and Sour Fish Recipe.
Chinese style sweet and sour fish recipe adapted from Chef Martin Yan.
Lets do some Chinese take out dinner. Who doesn’t love fish, fried and tossed in sauce. Come with me…I will give you a piggyback to flavor town. I adapted this recipe from Martin Yan’s cooking show, Yan can cook. I love all things Martin Yan. He is cute, he makes me laugh and he makes good food. The fish turned out awesome. Today was good. Today was fun. Tomorrow is another one.
So here is the route to flavor town.
First lets make the batter to fry the fish.
Crack one egg in a bowl. You are doing it right if your egg has an yellow yolk. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well.
Add in the cut fish fillet and mix well to combine.
Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside. In the mean time, if you are like me, nibble on the fried fish. Promise me you wont be like me.
Now for the stir-fry and the sauce
Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in the sauce mixture (honey,soy and vinegar). I used apple cider vinegar as that’s what I had. If you have rice vinegar use it dearies. Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
The sauce will become thick in an instant. Add in the fried fish and toss slightly to coat. Add the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
Serve hot with rice or noodles.
Chinese Style Sweet and Sour Fish
Chinese style sweet and sour fish recipe adapted from Chef Martin Yan.
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
For the Batter
- 1 egg
- 1/2 teaspoon ground pepper powder
- 1/2 teaspoon salt
- 1/2 teaspoon soy sauce
- 1/4 cup corn starch
- 300 grams white fish fillet (you can use cod, snapper, tilapia, basa or any mild fish)
- Vegetable/ Refined Peanut Oil to Deep fry
For the corn starch slurry
- 1 tablespoon corn starch
- 1/4 cup water
For the sauce
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar (I used apple cider)
- 2 tablespoon water to dilute the sauce
For the stir fry
- 1 tablespoon Peanut Oil
- 2 tablespoon minced garlic
- 1/4 cup chopped onions
- 1/4 cup sliced red peppers/capsicum
- 1/4 cup spring onion/scallion
Instructions
- Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
- Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
- Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
- Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
- The sauce will become thick in an instant. Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
- Serve hot with rice or noodles.
Notes
If you would like more heat add in some hot sauce or pepper flakes to your liking.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Chinese
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Very easy n ingredients are simple.Finally a recipe without pineapple. will try it soon
Hi there,I log on to your blog named “Chinese style Sweet and Sour Fish, Sweet and Sour Fish” regularly.Your writing style is witty, keep up the good work! And you can look our website about love spells.
am trying your recipe it looks tasty
I was looking for a recipe of sweet and sour sauce without use of pineapples
I will try your recipe and share how it will turn out thanks for the same
Thank u mam today I prep this rec with salmon fish it was awesome
Thank you!
The sweet sour fish was awesome.
I replaced lemon for vinegar.
Thank you
Thats nice Sheela. I am glad you enjoyed. Happy cooking!
I love your step by step guide to cook for dummies like me;p hehehehe…thanks!!
Thank You.
🙂
Hi Suguna can u please tell me which fish to use
You can use any fish filets thats been de-boned. Cat fish, Flounder, King fish all works well.