Sweet and Sour Fish (糖醋鱼)

糖醋鱼

Sweet and Sour Fish (糖醋鱼) — ShandongShandong home cooking.

Ingredients

• whole fish (sea bass or tilapia), about 500 g
• cornstarch
• egg white (or 1 whole egg)
• Chinkiang black vinegar
• white sugar
• ketchup
• light soy sauce
• garlic, minced
• ginger, minced
• scallion, julienned for garnish
• neutral oil for deep frying

Instructions

1. Clean the fish: remove scales and gills. Make 3-4 deep diagonal cuts (about 2 cm deep) on each side, stopping at the backbone. Pat completely dry inside and out. (Cuts go through the flesh to but not through the backbone)
2. Marinate: rub salt and Shaoxing wine inside the cuts and on the surface. Rest 10 minutes. Pat dry again — surface moisture prevents crispy skin. (Fish flesh looks opaque where salt touched it)
3. Coat the fish: dust cornstarch generously inside and outside the cuts, pressing gently so it adheres. Shake off excess. The cornstarch creates the crispy crust and helps the cuts fan out. (Fish is uniformly white with a powdery coat)
4. Heat oil to 180°C. Hold the fish by the tail and lower it into the oil, curling slightly. Fry the first side 2 minutes until golden, then carefully flip and fry the other side 2 minutes. The cuts should open up like petals. (Oil bubbles vigorously around fish, cuts begin to separate)
5. Drain on a wire rack. Increase oil heat to 190°C. Fry again for 30 seconds — this double-fry ensures maximum crunch. (Second fry deepens color to golden amber)
6. Make the sauce: in a clean wok, combine vinegar, sugar, ketchup, soy sauce, and 3 tbsp water. Bring to a boil over medium heat. Add garlic and ginger, stir 10 seconds. (Sauce bubbles vigorously, turns pink-orange)
7. When sauce thickens slightly (30 seconds), pour over the fried fish immediately. Garnish with scallion julienne and a sprinkle of sesame seeds. Serve at once. (Sauce coats the fish with a bright gloss, steam rises)