Fish in sweet and sour sauce
Origin of the recipe
Chinese cuisine doesn't offer the same variety of fish dishes as, say, Japan, but fish still holds a place of honor. Try the pan-fried fish fillet, which, while not as elaborately prepared as the famous "squirrel carp," still possesses a distinctly local flavor thanks to the traditional Chinese combination of flavors.
What do you need for cooking?
Ingredients
-
Fish fillet
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Potato starch
-
Salt
For the sauce
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Vegetable oil
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Onion
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Garlic
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Salt
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Sugar
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Tomato paste
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Soy sauce
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Vinegar 80%
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Starch water
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Water
Kitchen utensils
- Knife
- Board
- Bowls
- Pan
- shoulder blade
Try sweet and sour fish—tender fillet paired with a vibrant sauce, where sweetness harmonizes with a hint of tartness and spiciness. A simple recipe that will brighten up any table. Perfect with rice or vegetables!
Step-by-step recipe
Step 1:
Cut the fish fillet into 2-3 cm pieces, place in a bowl, sprinkle with starch and mix.
Step 2:
Add salt and stir.
Step 3:
Pour vegetable oil into a frying pan, add the fish, fry until golden brown and place on paper towels.
Step 4:
Chop the onion and garlic into small cubes.
Step 5:
Fry the garlic in oil, then add the onion. Fry, stirring.
Step 6:
Add soy sauce, vinegar, salt, and sugar. Stir-fry.
Step 7:
Add tomato paste and stir.
Step 8:
Dissolve the starch in water and pour it into the pan. Fry, stirring.
Step 9:
Add water, stir.
Step 10:
Add hot red pepper and paprika. Stir, bring to a boil, and remove from heat.
Step 11:
Place a cup of boiled rice on a plate, add the fried fish and pour over the prepared sauce.
Step 12:
Serve garnished with chopped parsley and sesame seeds.
Cooking tips
Any white fish will do for this dish.
Stir the sauce constantly while cooking to prevent the ingredients from burning.
