Name: Crispy Fish With Sweet-and-sour Sauce Recipe
Total time: 30 min
Yield: 4
Cuisine: Chinese

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Learn how to make Crispy Fish With Sweet-And-Sour Sauce

How to make Crispy Fish With Sweet-and-sour Sauce Recipe

Grace Parisi

Crawler

Chinese

<p>Learn how to make Crispy Fish With Sweet-And-Sour Sauce</p>

Low sodium chicken broth

Low Sodium Soy Sauce

Unseasoned rice vinegar

Ketchup

Shaoxing or sherry

Cornstarch

Chinese chile garlic sauce

Canola oil

Minced peeled ginger

Large Garlic Cloves,  Minced

Four 4 branzino,  striped bass or trout fillets

Scallions,  thinly sliced on the bias

In a small bowl, whisk the broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch and chile sauce. In a small saucepan, heat 1 tablespoon of the oil. Add the ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute. Whisk the sauce ingredients, then add them to the pan. Simmer until the sauce is thickened and glossy, 5 minutes. Keep warm over low heat.

step 1

In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the fish, skin side down, and press lightly with a spatula to sear the skin for 10 seconds for each fillet. Cook undisturbed over high heat until the fillets are browned and crispy at the edges and just barely opaque on top, about 5 minutes. Flip the fish and cook just until cooked through, about 1 minute longer. Transfer the fish skin side up to plates. Spoon the sauce on top, garnish with the scallions and serve with rice.

step 2

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