A delicious Sweet and Sour Fish Chunks recipe.
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Sweet and Sour Fish Chunks
Other★ Easy44min
IngredientsWhat you'll need for Sweet and Sour Fish Chunks
| Ingredient | Amount | Notes | |
|---|---|---|---|
| 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 |
Cooking StepsHow to cook Sweet and Sour Fish Chunks step by step
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Step 2Dice the cucumber, carrot, wood ear mushroom, garlic, and scallion into small pieces.
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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.
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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.
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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.
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Step 6Add the double-fried fish chunks back in, toss everything together evenly, drizzle with hot oil, and plate.
