Chinese Style Sweet and Sour Fish
Chinese style sweet and sour fish recipe adapted from Chef Martin Yan.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1 tablespoon corn starch
- 1/4 cup water
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar (I used apple cider)
- 2 tablespoon water to dilute the sauce
- 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
- 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.