Sweet and sour fish
Sweet and sour fish, from above
Non vegShandong

Sweet and sour fish

A whole fish, scored, fried until its tail curls, then glazed in bright sweet and sour sauce.

45 minTime
36 gProtein each
mildSpice
Leaping fish2 chapters · 1 min read

Make it your way

Grandma's wayWhole fried fish in sweet and sour sauce.
The original
496kcalsame
36 gproteinsame
0 gfibresame
45minutessame

Tang cu li yu, the Jinan carp of Shandong cooking.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish1 whole fish, about 900 g, carp, tilapia or rohu
Salt1 tsp
Gingera few slices
Cornflour (cornstarch)½ cup
Cooking oil (vegetable oil)absorbed from frying
Sugar¼ cup
Vinegar3½ tbsp
Tomato ketchup (ketchup)1 tbsp, optional
Soy sauce2 tsp
Water⅔ cup
Garlic3 cloves, chopped
Spring onion (green onion, scallion)2, chopped

Method

5 steps
  1. 1Score the fish deeply on both sides every 2 cm, rub with salt and ginger and rest 10 minutes.
  2. 2Coat the fish all over with cornflour, opening the cuts.
  3. 3Fry in hot oil, ladling oil over, until golden and crisp. Lift by the head and tail so it curls.
  4. 4Fry garlic in a little oil, add sugar, vinegar, ketchup, soy and water, boil, then thicken with a spoon of cornflour slurry.
  5. 5Pour the sizzling sauce over the fish and scatter spring onion.
Serve it like this

Set the curled fish on a long oval platter, head facing the guest of honour, pour over the hot sauce and scatter spring onion.

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Make it a meal

What goes with Sweet and sour fish: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yunnan pineapple rice60 min
Bread or rice Mantou120 min
On the side Stir fried bok choy with garlic10 min
On the side Egg drop soup15 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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