Name: Sichuan Sweet And Sour Crispy Fish Recipe
Total time: 60 min
Yield: 2
Cuisine: Sichuan

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One of the great chinese restaurant dishes is a whole fish crispy-fried and then served with sweet-and-sour sauce. It is a dramatic presentation, and the combination of sweet-sour-hot-savory can't be beaten. Use small whole fish that have been scaled and gutted. It is traditional to leave the head on, but you can remove it if you'd like. You can use pacific rockfish, black sea bass, perch, porgies, or any type of bass for this recipe. 

How to make Sichuan Sweet And Sour Crispy Fish Recipe

Hank Shaw

Crawler

Sichuan

<p>One of the great chinese restaurant dishes is a whole fish crispy-fried and then served with sweet-and-sour sauce. It is a dramatic presentation, and the combination of sweet-sour-hot-savory can't be beaten. Use small whole fish that have been scaled and gutted. It is traditional to leave the head on, but you can remove it if you'd like. You can use pacific rockfish, black sea bass, perch, porgies, or any type of bass for this recipe. </p>

Whole rockfish or other pan sized fish

Green Onions

A ginger

Chinese cooking wine

Soy sauce

Black pepper

A peeled ginger

Medium Onion

Cloves Garlic

Finely chopped habanero chile,  or 1 2 thai chiles or 1 serrano

Water

Tomato sauce or catsup

Corn starch

Cilantro

Green onions or chives

Peanut or vegetable oil

step 1

Cut off the fins of each fish with kitchen shears or scissors. Remove the gills of the fish if they are still attached by cutting them out with the kitchen shears. Make three vertical slices along each side of the fish evenly spaced along its length. If you have a long fish, make four slices. Rinse the fish under cold water and pat dry. 

step 2

Mix the 3 chopped green onions, the 1-inch piece of finely chopped ginger, the tablespoon of chinese cooking wine, the tablespoon of soy sauce and the black pepper together, then pour the mixture into a glass or plastic container, or a ziploc bag. Place the fish in the container and make sure the marinade surrounds the fish. 

step 3

Let this sit in the fridge for 30 minutes. 

step 4

Julienne the 3-inch piece of ginger. (keep in mind 3 inches is a guideline so that the ginger can be a bit larger or smaller.) cut the ginger into a rectangle, then slice it into thin rectangles about 1/8 inch thick. Then slice these thin rectangles into very thin strips. 

step 5

Slice the 1/2 onion into very thin half-moons. 

step 6

Slice the garlic cloves as thinly as you can along the long side of the clove to make long pieces. 

step 7

Pour the oil into a wok and turn the heat on to medium. If you do not have a wok, use the largest, deepest skillet you have. A wok really matters here, though, as its shape prevents the tail fin from burning to charcoal. 

step 8

Mix the tomato sauce sugar, soy sauce, chinese cooking wine, water, and cornstarch and stir vigorously to combine. Set it aside. 

step 9

step 10

Check the oil temperature. You want it to be about 300 to 325 f. If you do not have a thermometer, the oil is ready when a drop of water tossed into the oil boils away immediately. 

step 11

Remove the fish from the marinade and dredge in flour. Shake off excess, and when the oil is at hot, slip the fish one at a time into the oil. You are probably going to have to cook one fish at a time. If so, turn the oven on to "warm. "

step 12

Fry the fish for at least 5 minutes per side. You want it to be golden brown. With 300 f oil, fry a 1-pound fish for 8 minutes on the first side, 5 minutes on the other side. Larger fish will need more time. 

step 13

When the first fish is done, remove it to a plate and put the plate in the warm oven. Fry the second fish the same way as the first. 

step 14

When the fish are done, ladle out all but about 1/4 cup of oil. Toss in the slivered ginger, the onion, the chiles, and the slivered garlic and stir-fry over high heat for 2-3 minutes. 

step 15

Add the sweet-and-sour sauce and stir well to combine. Bring this to a rapid boil and stir well. Cook for 2 to 3 minutes. 

step 16

To serve, pour some sauce on a plate, place the fish on top of it and garnish with the finely chopped chives and cilantro. This dish goes best with simple steamed white rice. 

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Sichuan Sweet And Sour Crispy Fish Recipe

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Ingredients for Sichuan Sweet And Sour Crispy Fish Recipe

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