Sweet and Sour Fish (Chinese Style)
Impress Your Guests! How to Make Chinese-Style Sweet and Sour Fish
While I love meat, I’m also quite fond of fish! With many family gatherings, we often have fish at home. However, eating it grilled every time can get a bit monotonous. That’s why I decided to make this Chinese-style sweet and sour fish! Although it’s called ‘tang su,’ it’s surprisingly simple to make without a starch slurry. It looks impressive, making it perfect for entertaining guests.
Main Ingredients- 1 whole white fish (approx. 500g)
- 1/2 onion
- 1/2 green onion (scallion)
- 1 red chili pepper
Sweet and Sour Sauce- 6 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2.5 Tbsp corn syrup (or honey)
- 10 Tbsp vinegar
- 1 tsp minced garlic
- 70ml water
- 1 green chili pepper (like jalapeño or similar, for heat)
- 6 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2.5 Tbsp corn syrup (or honey)
- 10 Tbsp vinegar
- 1 tsp minced garlic
- 70ml water
- 1 green chili pepper (like jalapeño or similar, for heat)
Cooking Instructions
Step 1
First, let’s make the delicious sweet and sour sauce. In a bowl, combine 6 tablespoons of soy sauce and 2 tablespoons of oyster sauce.
Step 2
Add 2.5 tablespoons of corn syrup for a touch of sweetness and balance.
Step 3
Next, pour in 10 tablespoons of vinegar for that signature tangy flavor.
Step 4
Add 1 teaspoon of minced garlic for aroma and stir everything together until well combined.
Step 5
Finely chop 1 green chili pepper (like a jalapeño) after removing the stem. This will add a pleasant heat to the sauce.
Step 6
Add the chopped green chili pepper to the sauce bowl and mix. Feel free to adjust the amount of chili according to your preference.
Step 7
Finally, add 70ml of water and stir everything well until the sauce is fully integrated. Taste the sauce at this point; if it seems bland or lacks sweetness or tanginess, you can add more of the respective ingredients to adjust it to your liking!
Step 8
Now, let’s prepare the vegetables. Peel and thinly julienne 1/2 onion. The thinner the strips, the better they will integrate with the sauce and provide a pleasant texture.
Step 9
Soak the julienned onion in cold water for about 10 minutes. This removes any harshness and enhances its crispness. Changing the water once during this time is recommended.
Step 10
For the green onion (scallion), use the white and light green parts. Make shallow cuts lengthwise along the stem, leaving about 2-3 cm at the root end uncut. This technique helps the green onion separate into fine strands later.
Step 11
Gently flatten the scored green onion by hand.
Step 12
Now, julienne the flattened green onion as thinly as possible. Aim for strands as fine as threads for an elegant presentation.
Step 13
Like the onion, soak the julienned green onion in cold water for about 10 minutes to mellow its pungent flavor and keep it fresh.
Step 14
If, when you were cutting the green onion, some parts with the scores didn’t completely separate, you can carefully trim those small pieces off and chop them finely. These small bits can be used as a garnish along with the red chili pepper. If the green onion separated completely, you can skip this step.
Step 15
Finely chop 1 red chili pepper after removing the stem and seeds. These chili pieces will add a beautiful color and visual appeal to the dish.
Step 16
Now for the star of the dish: preparing the fish. Get 1 whole white fish (approx. 500g) ready. (Essential!)
Step 17
Clean the fish thoroughly, then cut it in half. If there are any small bones remaining inside, carefully remove them with tweezers to ensure a pleasant eating experience.
Step 18
To further enhance freshness and remove any fishy odor, you can soak the prepared fish in lemon juice or rice water for about 10 minutes. Afterwards, rinse it lightly under running water and pat it dry.
Step 19
Heat a non-stick pan without oil. Place the prepared fish fillets in the pan and sear them until golden brown on both sides. Aim for a crispy exterior and a moist interior. Handle the fish gently to prevent it from breaking apart as it cooks.
Step 20
While the fish is cooking, pour the prepared sweet and sour sauce into a saucepan and bring it to a boil over high heat.
Step 21
Let the sauce boil vigorously, reducing it slightly to concentrate the flavors. Keep it simmering at this intensity until you are ready to plate the dish!
Step 22
Once the fish is nicely cooked, cut it into serving portions and arrange it attractively on a shallow, wide serving dish.
Step 23
Drain the julienned onion (that was soaked in cold water) and arrange it artfully over the fish.
Step 24
Next, similarly drain the julienned green onion and pile it generously on top of the onion. A plentiful amount of julienned vegetables makes the dish look even more appetizing.
Step 25
Check that the sauce is boiling vigorously, then turn off the heat. Immediately pour the hot sauce evenly over the dish. Pouring the hot sauce ensures that the vegetables and fish absorb the flavors beautifully.
Step 26
Finally, garnish with the finely chopped red chili peppers and any small reserved green onion pieces (if you have them) for a vibrant finish. Your delicious Chinese-style sweet and sour fish is complete! Enjoy your meal!
