Name: Chinese Sweet and Sour Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 1/2 pounds white fish fillets (sea bass, snapper, or tilapia), cut into 2-inch pieces; 1 teaspoon salt; 1/2 teaspoon white pepper; 1 tablespoon Shaoxing wine (or dry sherry); 1 egg, beaten; 1/2 cup cornstarch; 2 cups vegetable oil for frying; 1/3 cup white vinegar; 1/3 cup sugar; 3 tablespoons ketchup; 1 tablespoon soy sauce; 1/2 cup pineapple chunks; 1 red bell pepper, cut into 1-inch pieces; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

Prepare the fish

Pat the fish fillets dry with paper towels. In a bowl, season the fish with salt, white pepper, and Shaoxing wine. Let marinate for 10 minutes. Then coat each piece with beaten egg and dredge in cornstarch, ensuring they are evenly coated.
Fry the fish

Heat vegetable oil in a wok or deep pan to 350°F (175°C). Carefully add the coated fish pieces and fry until golden brown and crispy, about 3-4 minutes. Work in batches to avoid overcrowding. Remove and drain on paper towels.
Prepare the sauce

In a clean wok or saucepan, combine vinegar, sugar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 2 minutes.
Add vegetables

Add the pineapple chunks, red bell pepper, and minced garlic to the sauce. Stir-fry for 1-2 minutes until the peppers start to soften but still maintain some crispness.
Thicken the sauce

Pour in the cornstarch slurry while stirring continuously. Continue to stir until the sauce thickens to a glossy consistency, about 1 minute. The sauce should coat the back of a spoon.
Combine and serve

Return the fried fish to the wok and gently toss to coat with the sweet and sour sauce. Ensure each piece is evenly covered but be careful not to break the fish. Remove from heat immediately once coated.

Chinese Sweet and Sour Fish

Ingredients

Instructions

Nutritional Information