|Nutritional Guidelines (per serving)|
This “sweet and sour fish fillet” recipe originates in Eastern China. It’s preferable to use “white fish” like cod, haddock, sea bass or monkfish. I personally like to use monkfish to make this kind of dish because monkfish is not only delicious but the shape is perfect for cutting and the texture is a bit more solid than the other kinds of fish. This means that once you have cooked the fish it won’t turn mushy or flaky. It also won’t go dry so you can still taste the nice juiciness of the fish after it has been deep-fried. But if you can’t get hold of monkfish or even don’t like it you can choose from one of the other fishes from above, it’s entirely up to you.
For the sweet and sour recipe, you can entirely follow this recipe or otherwise, you can have a look at another article “sweet and sour sauce”. This article contains three different kinds of sweet and sour sauce recipes.
Due to this recipe involving deep-frying cooking, if you’re not sure what to do you can have a look at the article “Deep-fried Cooking Techniques in Chinese Cooking”. Please be very careful when you deep-fry food.
You can swap the additional vegetables or fruit as you wish, such as pineapple, different colors of peppers, carrot slices, onions, etc.
- 1 pound fish fillets (such as cod, haddock, or sea bass)
- 4 ounces mangetout (snow peas)
- 1 red bell pepper
- 1 tablespoon ginger (finely chopped)
- 2 tablespoons green onions (chopped diagonally)
- 2 to 4 cups oil (for deep-frying)
- For the Marinade:
- 1 teaspoon salt
- 1 large egg white
- 1 tablespoon cornstarch
- For the Sauce:
- 1 cup chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 tablespoons tomato paste
- 3 tablespoons rice vinegar (or red or white wine)
- 3 tablespoons sugar
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade ingredients, using your fingers to mix the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes.
While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice wine or sherry, tomato paste, vinegar, and sugar. In a separate small bowl, dissolve the cornstarch in the water.
Blanch the snow peas in boiling water until they turn bright green. Plunge briefly in cold water. Drain thoroughly. Cut the bell pepper in half, remove the seeds and cut into cubes.
Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir fry for a minute and add the red bell peppers.
Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken. Serve the fish on a platter, covered with the sweet and sour sauce and vegetables.
Edited by Liv Wan