Chinese•quick

Sweet and sour fish in 20 mins (糖醋鱼)

Chinese sweet and sour fish ready in 20 minutes. No deep-frying needed. Visually appealing and balanced in flavour.

Ingredients

1 whole rainbow trout, , gutted and descaled (about 600g, see note 1 for other options)
1 tbsp cornstarch (or potato starch)
2 tbsp cooking oil
2 stalk scallions (chopped)
2 slice ginger
4 clove garlic, sliced
1 tbsp Shaoxing rice wine (or white wine)
1 tbsp light soy sauce
3 tbsp white rice vinegar (or cidre vinegar)
11/2 tbsp sugar
3 tbsp tomato ketchup
120 ml water (1/2 cup)
1/4 tsp white pepper
1/2 tsp salt
Coriander, chopped

1
Use kitchen paper to dry the fish completely. Coat the fish with a thin layer of corn starch (see note 2).
2
Cut the fish at 45 degree angle several times on each side.
3
Add oil to a hot wok (or a frying pan). Place fish in the wok, then turn the heat down to medium. Flip it over when the first side is golden and firm. It takes roughly 2 mins for each side (see note 3).
4
While waiting for the fish to be fried, mix all the ingredients for the sauce.
5
When the second side is done, push the fish over to one side of the wok. Put scallions, ginger and garlic into the oil. Stir fry for half a minute or so.
6
Pour the sauce into the wok. Bring it to a boil then cover with a lid. Turn the heat to low. Leave to simmer for about 5 minutes each side. The sauce should be in a thick consistency at the end.
7
Scatter coriander shortly before dishing the fish out. Serve warm with plain rice.