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Sweet and Sour Fish Chunks

Name: Sweet and Sour Fish Chunks
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 2 servings
Cuisine: Chinese
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

Other★ Easy44min

Prep 16m ·
Cook 28m ·
2 Servings

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

A delicious Sweet and Sour Fish Chunks recipe.

Cooking StepsHow to cook Sweet and Sour Fish Chunks step by step

Step 1 Detail

Cut the fish into chunks.
Step 2 Detail

Dice the cucumber, carrot, wood ear mushroom, garlic, and scallion into small pieces.
Step 3 Detail

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.
Step 4 Detail

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.
Step 5 Detail

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.
Step 6 Detail

Add the double-fried fish chunks back in, toss everything together evenly, drizzle with hot oil, and plate.