Chinese sweet and sour fish recipe, entitled Suan T’ien Yu in Chinese.
Chinese Sweet and Sour Fish
Clean any white fish, 900 g – 1350 g / 2.5 – 3 lbs, and make three parallel slashes across the fish on each side at right angles to backbone, slanting towards the tail and leaving the flesh adhering to the bones. Do not cut gashes too close to the tail.
Dredge well with a paste made from 3 tablespoons cornstarch/cornflour and 3 tablespoons water.
Heat oil very hot for deep fat frying.
Hold fish over the pan and baste the slashes with the hot oil until brown, before carefully dropping the fish into the pan to fry until crisp (about 15 minutes).
Remove fish from pan and drain.
Fried pieces of fish will do very well, instead of the whole fish.
One of the top favourite Chinese sauces:
Sweet – sour sauce
This sauce may be made in advance and reheated. It may also be used with other meats.
- 3 tablespoons oil
- 225 g/ 1 cup sugar
- 4 tablespoons cornstarch/cornflour
- 4 tablespoons Japanese or Chinese soy sauce
- 80 ml / 2/3 cup vinegar
- 315 ml / 1 1/3 cups water
- 2 cups onion, chopped
- 1 tablespoon chopped fresh ginger
- Mix the oil, sugar, cornstarch, soy sauce, vinegar and water well together. Heat.
- Add the chopped onion and chopped ginger and boil for one minute.
- Pour over fish. Serve hot.