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Sweet and Sour Fish Chunks
This delightful dish brings together the perfect balance of sweet tender fish chunks with tangy juicy sauce creating a truly satisfying flavor experience every time you cook it. The crisp crunchy vegetables add wonderful texture contrast to the soft fish while ginger garlic and soy sauce flavors enhance the overall taste making it a must […]
- Prep
- 16m
- Cook
- 28m
- Total
- 44m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sweet and Sour Fish Chunks
| Ingredient | Amount |
|---|---|
| boneless fish fillet | as needed |
| cucumber | as needed |
| carrot | as needed |
| wood ear mushroom | as needed |
| scallion | as needed |
| ginger | as needed |
| garlic | as needed |
| salt | as needed |
| MSG | as needed |
| ketchup | as needed |
| sugar | as needed |
| vinegar | as needed |
| cornstarch | as needed |
| flour | as needed |
- boneless fish filletas needed
- cucumberas needed
- carrotas needed
- wood ear mushroomas needed
- scallionas needed
- gingeras needed
- garlicas needed
- saltas needed
- MSGas needed
- ketchupas needed
- sugaras needed
- vinegaras needed
- cornstarchas needed
- flouras needed
Cooking StepsHow to cook Sweet and Sour Fish Chunks step by step
-
Step 1Cut the fish into chunks.
-
Step 2Dice the cucumber, carrot, wood ear mushroom, garlic, and scallion into small pieces.
-
Step 3Coat the fish chunks with a cornstarch batter (same method as for sweet and sour whole fish). Add salt and a splash of oil, and mix well.
-
Step 4When the oil reaches about 100°C (low-medium heat), deep-fry the fish chunks. After the first fry, remove them, raise the oil temperature, and fry again until crispy.
-
Step 5Heat the wok, add cool oil. Toss in scallions and ketchup, stir until fragrant. Add carrot, wood ear mushroom, and cucumber. Pour in rice vinegar and sugar (slightly more sugar than vinegar), add water and salt. Taste and adjust. Thicken with a cornstarch slurry.
-
Step 6Add the double-fried fish chunks back in, toss everything together evenly, drizzle with hot oil, and plate.
Sweet and Sour Fish Chunks
This delightful dish brings together the perfect balance of sweet tender fish chunks with tangy juicy sauce creating a truly satisfying flavor experience every time you cook it. The crisp crunchy vegetables add wonderful texture contrast to the soft fish while ginger garlic and soy sauce flavors enhance the overall taste making it a must […]
Ingredients
- as needed boneless fish fillet
- as needed cucumber
- as needed carrot
- as needed wood ear mushroom
- as needed scallion
- as needed ginger
- as needed garlic
- as needed salt
- as needed MSG
- as needed ketchup
- as needed sugar
- as needed vinegar
- as needed cornstarch
- as needed flour
Instructions
-
Cut the fish into chunks.
-
Dice the cucumber, carrot, wood ear mushroom, garlic, and scallion into small pieces.
-
Coat the fish chunks with a cornstarch batter (same method as for sweet and sour whole fish). Add salt and a splash of oil, and mix well.
-
When the oil reaches about 100°C (low-medium heat), deep-fry the fish chunks. After the first fry, remove them, raise the oil temperature, and fry again until crispy.
-
Heat the wok, add cool oil. Toss in scallions and ketchup, stir until fragrant. Add carrot, wood ear mushroom, and cucumber. Pour in rice vinegar and sugar (slightly more sugar than vinegar), add water and salt. Taste and adjust. Thicken with a cornstarch slurry.
-
Add the double-fried fish chunks back in, toss everything together evenly, drizzle with hot oil, and plate.
