Sweet and Sour Crispy Fish

Sweet and Sour Crispy Fish (糖醋脆皮鱼) is a classic Chinese dish featuring a whole fish fried to golden perfection, then draped in a vibrant sweet and sour sauce. The double-frying technique ensures an irresistibly crispy crust that holds up against the tangy glaze. A showstopper for any dinner table!

Ingredients

• 1 (about 1.5 lbs / 700g) grass carp — cleaned and scaled
• 3 cups cooking oil — for deep frying
• 1 piece (1 inch) ginger — minced
• 4 cloves garlic — minced
• 3 stalks scallions — chopped, white and green parts separated
• 3 tbsp tomato ketchup
• 3 tbsp white vinegar — or rice vinegar
• 4 tbsp sugar
• 2 tbsp light soy sauce
• 3 tbsp cornstarch — 1 tbsp for batter, 2 tbsp for sauce
• 3 tbsp all-purpose flour — for batter
• 1 egg — for batter
• 1/2 cup water — for sauce
• 1 tsp salt
• 1 tbsp Shaoxing wine
• 1 red chili — optional, for garnish

Instructions

1. Clean the grass carp thoroughly. Make diagonal cuts about 1 inch apart on both sides of the fish, cutting down to the bone. This helps the fish cook evenly and absorb flavor.
2. Marinate the fish with Shaoxing wine, a pinch of salt, and some sliced ginger for 10 minutes to remove any fishy smell.
3. Prepare the batter: mix egg, all-purpose flour, 1 tbsp cornstarch, and a splash of water into a smooth, thick paste. It should coat the fish evenly without dripping too much.
4. Coat the fish generously with the batter, making sure the cuts are filled. This ensures a crispy, golden crust after frying.
5. Heat oil to 350°F (175°C) in a wok or deep pan. Carefully lower the fish into the oil, holding it by the tail. Fry for about 5-6 minutes until golden and crispy. Remove and drain.
6. Reheat the oil to 375°F (190°C) and fry the fish a second time for 2-3 minutes until extra crispy. This double-frying technique is the key to a lasting crunch. Remove and place on a serving plate.
7. Prepare the sweet and sour sauce: in a small bowl, mix tomato ketchup, white vinegar, sugar, light soy sauce, 2 tbsp cornstarch, and 1/2 cup water. Stir until smooth.
8. Heat 2 tbsp oil in a clean wok over medium heat. Add minced ginger, garlic, and the white parts of the scallions. Stir-fry until fragrant, about 30 seconds.
9. Pour the sauce mixture into the wok. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes. It should coat the back of a spoon.
10. Immediately pour the hot sauce over the crispy fried fish. The sizzle is part of the presentation! Garnish with chopped scallion greens and sliced red chili if desired.
11. Serve immediately while the fish is still crispy. The contrast of the crunchy skin and the tangy-sweet sauce is best enjoyed fresh. Pair with steamed rice.