Name: Chinese Sweet And Sour Fish Fillet Recipe
Total time: 30 min
Yield: 4
Cuisine: Chinese

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

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Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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This sweet and sour fish fillet recipe originates in eastern china. Its preferable to use white fish like cod, haddock, sea bass or monkfish. Monkfish is not only delicious but the shape is perfect for cutting and the texture is a bit more solid than the other kinds of fish. This means that once you have cooked the fish it wont turn mushy or flaky. It also wont go dry so you can still taste the nice juiciness of the fish after it has been deep-fried. You can swap the additional vegetables or fruit as you wish, such as pineapple, different colors of peppers, carrot slices, onions, etc. 

How to make Chinese Sweet And Sour Fish Fillet Recipe

Rhonda Parkinson

Crawler

Chinese

<p>This sweet and sour fish fillet recipe originates in eastern china. Its preferable to use white fish like cod, haddock, sea bass or monkfish. Monkfish is not only delicious but the shape is perfect for cutting and the texture is a bit more solid than the other kinds of fish. This means that once you have cooked the fish it wont turn mushy or flaky. It also wont go dry so you can still taste the nice juiciness of the fish after it has been deep-fried. You can swap the additional vegetables or fruit as you wish, such as pineapple, different colors of peppers, carrot slices, onions, etc. </p>

Fish fillets

Salt

Large egg white

Cornstarch

Chicken Broth

Light soy sauce

Chinese rice wine

Tomato paste

Rice vinegar

Mangetout

Red Bell Pepper

Ginger

Green Onions

Rinse the fish fillets and pat dry. Cut into 2-inch squares. 

step 1

Add the fish to the marinade ingredients, using your fingers to mix the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes. 

step 2

While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice wine or sherry, tomato paste, vinegar, and sugar. 

step 3

In a separate small bowl, dissolve the cornstarch in the water. 

step 4

Blanch the snow peas in boiling water until they turn bright green. Plunge briefly in cold water. Drain thoroughly. 

step 5

Cut the bell pepper in half, remove the seeds and cut into cubes. 

step 6

Heat the oil to between 360 f and 370 f. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels. 

step 7

Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir fry for a minute and add the red bell peppers. 

step 8

Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil. 

step 9

Add the cornstarch and water mixture, stirring to thicken. 

step 10

Serve the fish on a platter, covered with the sweet and sour sauce and vegetables. 

step 11

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