Certainly! Sweet and Sour Fish is a beloved dish in Chinese cuisine, often enjoyed during festive occasions like the Chinese New Year. Its name and ingredients symbolize prosperity and abundance, making it a fitting addition to celebratory meals. This dish combines crispy fried fish with a tangy-sweet sauce and colorful vegetables, creating a harmonious balance of flavors and textures.
Ingredients:
- 1 large fish fillet: Choose a firm white fish like cod or tilapia, suitable for frying.
- 4 carrots: Sliced into thin rounds or matchsticks.
- 4 ounces peas: Fresh or frozen peas work well.
- 1 green pepper: Cut into strips.
- 4 tablespoons cornstarch: Used for coating the fish.
- 2 green onions: Chopped finely, for garnish.
- 1 piece ginger: About 2 inches, finely minced.
- 1 tablespoon soy sauce
- 300 ml dry sherry: Enhances the depth of flavor.
- 1 tablespoon rice wine
- 2 tablespoons tomato paste
- 1 1/2 tablespoons cider vinegar
- 2 tablespoons sugar
- 2 tablespoons cornstarch: Mixed with water to thicken the sauce.
- 2 cups water: For cooking the sauce and vegetables.
Nutrition Information:
- Calories: 345.9 per serving
- Fat Content: 2.2 grams
- Saturated Fat Content: 0.5 grams
- Cholesterol Content: 64.6 milligrams
- Sodium Content: 521.8 milligrams
- Carbohydrate Content: 47.4 grams
- Fiber Content: 3.7 grams
- Sugar Content: 12.2 grams
- Protein Content: 30.8 grams
Cooking Instructions:
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Prepare the Fish:
- Make criss-cross marks across the top of the fish fillet without cutting through.
- This helps the fish absorb flavors and cook evenly.
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Prepare the Vegetables:
- Bring a pot of water to boil.
- Blanch the carrots, peas, and green pepper in the boiling water for about 4 minutes until slightly tender.
- Immediately transfer the blanched vegetables to cold water to stop the cooking process. Drain well.
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Make the Sauce:
- In a bowl, mix together soy sauce, dry sherry, rice wine, tomato paste, cider vinegar, and sugar.
- In a separate small bowl, mix cornstarch with water to form a slurry for thickening the sauce later.
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Cook the Sauce and Vegetables:
- Heat a wok or large skillet over medium heat.
- Add the minced ginger and stir briefly until fragrant.
- Pour in the mixed sauce ingredients and bring to a simmer.
- Add the blanched vegetables to the sauce, stirring gently to coat.
- Simmer for a few minutes until the sauce thickens slightly. Remove from heat and set aside.
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Fry the Fish:
- Heat 2 to 4 cups of oil in a wok or deep frying pan until hot.
- Meanwhile, coat the fish fillet evenly with cornstarch, shaking off any excess.
- Carefully slide the coated fish into the hot oil and fry until golden brown and crispy, about 5-6 minutes depending on the thickness of the fish.
- Remove the fried fish from the oil and drain on paper towels to remove excess oil.
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Final Assembly:
- Reheat the sauce and vegetables mixture until simmering.
- Transfer the crispy fried fish to a serving platter.
- Pour the hot vegetables and sauce over the fish, ensuring an even distribution.
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Serve:
- Garnish with chopped green onions for added freshness and color.
- Serve immediately while hot, accompanied by steamed rice or noodles.
Tips for Success:
- Oil Temperature: Ensure the oil is hot enough before frying the fish to achieve a crispy exterior.
- Vegetable Preparation: Blanching the vegetables briefly before adding them to the sauce helps retain their vibrant color and crunch.
- Sauce Consistency: Adjust the thickness of the sauce by adding more or less of the cornstarch slurry to achieve the desired consistency.
- Garnish: Fresh green onions not only add visual appeal but also a mild onion flavor that complements the dish.
Sweet and Sour Fish is not only delicious but also a delightful representation of Chinese culinary traditions, perfect for sharing with family and friends during special gatherings. The blend of textures, from crispy fish to tender vegetables, and the balance of sweet and tangy flavors make this dish a standout on any dining table. Enjoy this recipe as a centerpiece of your next celebratory meal!
