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Sweet and Sour Fish

5 from 3 votes
This recipe features crispy and fluffy fried fish, a very rich sweet and sour sauce that uses only three ingredients, and the right amount of veggies, nuts, and fruits to bring out the best flavor of the fish. This is not a dish for a busy day’s dinner, but rather a delicacy to savor – a feast to enjoy with family and friends.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main
Cuisine: Chinese
Servings: 2 -4
Author: Maggie Zhu

Ingredients

Fish

  • 2 catfish fillets about 1 pound / 450 grams (*see footnote 1)
  • 1 tablespoon Japanese sake (or Shaoxing wine)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 eggs , beaten
  • 1/3 cup all-purpose flour

Sweet and sour sauce

  • 2 tablespoons doubanjiang spicy fermented bean paste
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 teaspoons potato starch
  • 2 tablespoons water

Stir-fry

  • Sunflower oil for frying (or vegetable oil with a high smoke point)
  • 1/2 teaspoon ginger , grated
  • 2 cloves garlic , grated
  • 1/4 cup (50 grams) onion
  • 1/3 cup pineapple
  • 1 cup mixed peppers green, yellow, and/or red
  • 2 tablespoons pine nuts

Instructions

  • To slice fish, position the fish horizontally on the cutting board in front of you, tail end to the left (reverse if cutting left-handed). Angle the knife to create a 30-degree angle against the cutting board, with the spine of the knife inclined toward the tail end. To make a thin slice, start by cutting at an angle down and to the right, aiming to cut a slice about 1/4 inch (1/2 cm) thick. Slice back and forth through the fish with this method, from left to right. This way, you can create very thin slices of fish that will not only hold together, but come out of the frying with a crispy texture. (*see footnote 2)
    Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Combine fish, Japanese sake, salt, and white pepper in a bowl. Gently mix well by hands. Marinate for 15 minutes.
    Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Combine doubanjiang, rice vinegar, sugar, and water in a small bowl. Mix well and set aside.
  • Combine the potato starch and water in a small bowl. Mix well to form a slurry and set aside.
  • Add 1 inch oil into a wok (or a deep pan) and heat over medium high heat until hot, or until the oil temperature reaches 350 degrees F (175 C). (*see footnote 3)
  • Place a metal strainer into a large bowl. Add flour into a deep, large bowl. Add beaten eggs into another bowl. Place these three bowls near the frying pan.
  • Work on the fish slices one at a time. Dip a piece of fish into the egg wash with a pair of chopsticks (or mini tongs). Shake off extra egg. Coat the piece of fish with flour. Shake off any extra flour.
    Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Transfer the fish to the frying pan. Fry until both sides turn golden. If the oil runs low, you might want to flip the fish once during frying, but do not move the fish before the batter sets. Fry fish in small batches, 5 to 6 pieces at a time. (*see footnote 4)
  • Transfer the fried fish to the strainer. Allow fish to cool and drain of any extra oil. (*see footnote 5) When the next batch of fish is fried, transfer those from the strainer to a plate without overlapping the pieces. Continue to work on the rest of the fish in the same manner.
    Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • When all the fish has been fried, add 1 tablespoon oil into a skillet and heat over medium high heat until warm. Add ginger and onion. Cook and stir for a minute. Add sweet and sour sauce. Cook until it reaches a boil.
    Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Add peppers. Cook and stir a few times. Turn off heat. Add pineapple and give it a stir.
  • Stir the potato starch slurry again to mix well. Slowly add it to the sauce and stir with a spatula until the sauce thickens. You might not use all the potato starch slurry.
  • Pour the sweet and sour sauce over the fish right before serving.
    Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Sweet and Sour Fish Cooking Process | omnivorescookbook.com
  • Serve immediately.

Notes

  1. Try to select a fresh piece. If the fish is not fresh, it will break apart easily when you slice it. Other types of white fish that contain a good proportion of fat will work, too.
  2. If you find the slicing too difficult, you can cut the fillet into thicker pieces that are slightly bigger than bite sized.
  3. If you don’t have a thermometer, dip a small piece of fish in egg and then coat it with flour. Place the fish into the wok. If the oil starts to bubble fiercely around the fish immediately, the oil is ready for frying.
  4. Do not add too many pieces of fish at one time. The oil temperature will drop too quickly and lead to soggy fish.
  5. Do not place the fish on paper towels to absorb oil. The bottom of the fish will be steamed and become soggy.

Nutrition

Serving: 264g, Calories: 479kcal, Carbohydrates: 26.6g, Protein: 21.3g, Fat: 31.4g, Saturated Fat: 3.9g, Cholesterol: 94mg, Sodium: 624mg, Potassium: 494mg, Fiber: 1.8g, Sugar: 16.7g, Vitamin A: 200IU, Vitamin C: 38mg, Calcium: 30mg, Iron: 2mg