Deep Fried Fish Fillets in Authentic Peking Style Sweet & Sour Sauce
35 Minutes
Taste:
Plain
Delicious
Delicious
Cost:
Expensive
Cheap
Cheap
Difficulty:
Difficult
Easy
Easy
Cuisines
- Chinese
- Seafood
- Oriental
Serving Size
2 servings
Category
- Main course
You can make this recipe with just a few every day ingredients. It is very delicious.
| Black Pepper | 1 pinch |
| Corn flour | 1 tablespoon |
| Dark Soya Sauce | 2 teaspoons |
| Egg White | 1 |
| Fresh Coriander Leaves | 5 - 6 |
| Garlic | 2 cloves |
| Ginger | 2 slices |
| Light Soya Sauce | 3 teaspoons |
| Plain Flour | 2 Tablespoons |
| Salt | 1 pinch |
| Spring Onions | 1 |
| Sugar | 1 tablespoon |
| Whole Fish Fillet | 1 |
Preparation:
1. Finely chop the ginger, garlic and spring onions into small pieces
2. Crack an egg and pour the egg white into a small bowl
3. Slice the fish fillet into 4 to 5 large pieces, each should be about 2 - 3cm in length.
4. Finely chop a few coriander leaves
Making the sweet & sour sauce:
1. Mix the chopped ginger, garlic and spring onions together. Add pinch of salt, tablespoon of sugar and tablespoon of corn flour
2. Add 2 teaspoons of vinegar, 3 teaspoons of LIGHT soya sauce and 2 teaspoons of DARK soya sauce.
3. Add a little bit of water and stir all of the ingredient together until you have a consistent liquid. If the sauce is too thick, add more water. It needs to be watery and runny. When you heat up the sauce, the corn flour will thicken.
Making the batter:
1. Mix the egg white with 2 tablespoons of flour and stir.
2. Add more flour or water if needed until you have a thick and creamy texture for the batter
Cooking Instruction:
1. Coat the fish pieces in batter and gently drop into hot oil
2. Turn regularly to make sure all sides are fried evenly
3. Turn off heat and remove fish pieces once they are golden
4. Clear out the oil, clean the pan and put it back on heat
5. Pour in the sweet & sour sauce you made earlier and gently stir on medium heat. You will notice the sauce should start to thicken
6. Put the golden fish pieces back into the pan. Stir gently to make sure the fish pieces are entirely coated by the sweet and sour sauce
7. Sprinkle a pinch of fresh coriander leaves. Stir a few seconds and turn off heat.
Serving Instruction:
Garnish with few more fresh coriander leaves and serve while hot.
1. Finely chop the ginger, garlic and spring onions into small pieces
2. Crack an egg and pour the egg white into a small bowl
3. Slice the fish fillet into 4 to 5 large pieces, each should be about 2 - 3cm in length.
4. Finely chop a few coriander leaves
Making the sweet & sour sauce:
1. Mix the chopped ginger, garlic and spring onions together. Add pinch of salt, tablespoon of sugar and tablespoon of corn flour
2. Add 2 teaspoons of vinegar, 3 teaspoons of LIGHT soya sauce and 2 teaspoons of DARK soya sauce.
3. Add a little bit of water and stir all of the ingredient together until you have a consistent liquid. If the sauce is too thick, add more water. It needs to be watery and runny. When you heat up the sauce, the corn flour will thicken.
Making the batter:
1. Mix the egg white with 2 tablespoons of flour and stir.
2. Add more flour or water if needed until you have a thick and creamy texture for the batter
Cooking Instruction:
1. Coat the fish pieces in batter and gently drop into hot oil
2. Turn regularly to make sure all sides are fried evenly
3. Turn off heat and remove fish pieces once they are golden
4. Clear out the oil, clean the pan and put it back on heat
5. Pour in the sweet & sour sauce you made earlier and gently stir on medium heat. You will notice the sauce should start to thicken
6. Put the golden fish pieces back into the pan. Stir gently to make sure the fish pieces are entirely coated by the sweet and sour sauce
7. Sprinkle a pinch of fresh coriander leaves. Stir a few seconds and turn off heat.
Serving Instruction:
Garnish with few more fresh coriander leaves and serve while hot.
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