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Martin-yan-chinese-style-sweet-and-sour-fish-fry-in-sauce-recipe-from-yan-can-cook | #martin #yan #can #cook #wok #chinese #fish #fry # sweet #sour #chinese #style #fried

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



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


  1. 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.
  2. 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.
  3. Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
  4. 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.
  5. 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.
  6. Serve hot with rice or noodles.


If you would like more heat add in some hot sauce or pepper flakes to your liking.

  • Author: kannamma
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Cuisine: Chinese
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