Sweet & Sour Fish - whole

J White Harris

By
@JWhiteH

This sweet and sour dish is very tasty and by flattening the stomach of the fish a little it allows the fish to be put in an upright, swimming position on the serving platter. The sauce and vegetable mixture is then poured over the fish for an outstanding presentation of the fish.


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Serves:

4 to 6 servings

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

THE FISH

1
whole fish, 1-1/2 pounds
2 Tbsp
sherry or wine
3 Tbsp
cornstarch
2 Tbsp
flour
2 Tbsp
soy sauce
oil for deep frying

THE VEGETABLES

1/3 c
bamboo shoots, shredded
3 small
dry mushrooms, soak & shred
1/3 c
carrot, shredded
3 Tbsp
green peas
3 slice
ginger, chopped
1 clove
garlic, sliced thin
1/3 c
green pepper, cut into strips
4 Tbsp
oil

THE SAUCE

5 Tbsp
sugar
3 Tbsp
rice vinegar
2 Tbsp
soy sauce
1 Tbsp
tomato sauce
1 tsp
salt
2 Tbsp
cornstarch
1/2 c
cold water

Directions Step-By-Step

1
Clean and scale fish. Make 3 diagonal cuts on each side of fish.
2
Mix together the wine cornstarch flour and soy sauce. Rub fish inside and out with this mixture.
3
Heat oil to 330°F and deep fry fish until crisp and golden brown (about 15 minutes), basting often with hot oil.
4
Remove to absorbent paper and drain. Flatten stomach slightly to make fish stand and place in a slow oven to keep warm. Note: Fish may be deep-fried in advance. Re-fry before serving. Fish then becomes more crisp.
5
Mix together the first 5 sauce ingredients and set aside.
6
Heat 4 Tbsp of oil in frying pan: stir-fry all vegetable ingredients until tender.
Note: Any of sauce vegetables may be omitted.
7
Pour in sauce mixture and bring to a boil.
8
Mix cornstarch with water and add to thicken, stirring constantly. Pour over fish and serve hot.
9
Put fried fish in upright position on a serving platter and pour the vegetable sauce mixture over the fish.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Chinese
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy