Sweet and Sour Fish (糖醋鱼)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (9)

Sweet and Sour Fish (糖醋鱼)

NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 79%
CARBS 41G29% OF CAL
2G FIBER0G ADDED0G INTRINSIC21G OTHER18G TOTAL SUGAR
FAT 27G42% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shallow-fried fish fillets topped with a rich sweet and sour sauce loaded with colorful peppers and aromatics. It's a stunning presentation dish perfect for entertaining or Chinese New Year.

mainchinesestir fryfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 fillets (1.5 to 2 lbs / 700 to 900 g) white fish ( , skin-on preferred (catfish, bass, perch, trout, and snapper are suitable))
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 inch ginger (, sliced into thin strips)
  • 4 cloves garlic (, sliced)
  • 2 tablespoons shaoxing wine ((or dry sherry))
  • 2 tablespoons soy sauce
  • 1/2 cup rice vinegar
  • 1/3 cup sugar
  • 1/4 cup chili garlic sauce
  • 1/4 cup water
  • 1 1/2 tablespoons cornstarch
  • Vegetable oil (for shallow frying)
  • 1 bell pepper (, sliced)
  • 1/4 yellow onion (, sliced)
  • Toasted sesame seeds for garnish ((Optional))
PREP
20M
SODIUM
1952MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.