Photograph of the finished Sweet and sour fish

China · Cá chiên nguyên con xốt chua ngọt

Sweet and sour fish

50 min Hands-on time + 20 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red tilapia Red tilapia 2 kg
  • Photograph of Cornstarch Cornstarch 320 g
  • Photograph of Rice vinegar Rice vinegar 180 ml
  • Photograph of Sugar Sugar 200 g
  • Photograph of Tomato ketchup Tomato ketchup 160 g
  • Photograph of Pineapple Pineapple 480 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Oil Oil 1.6 l
  • Photograph of Ginger Ginger 100 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Score the fish's body with diagonal scales that go deep down to the bone on both sides.
  2. 2 Sprinkle cornstarch into each incision, then gently break off the scales of flesh to spread them out.
  3. 3 The scales of the fish should spread out when fried, which is the correct shape; shallow cuts indicate flat, non-crispy fish.
  4. 4 Deep fry at 180 degrees for 7 minutes on each side, using a ladle to pour oil over the protruding parts.
  5. 5 Simmer vinegar with sugar, ketchup, and cornstarch dissolved in water to make a thick sauce.
  6. 6 Add pineapple, bell peppers, and shredded ginger to the sauce and pour it over the fish just before serving.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray oil evenly, then steam in a hot air pot at 200 degrees for 20 minutes; the meat flakes will be less spread out than when deep-fried.

Start cooking