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Northern-style sweet and sour fish
Northern-style sweet and sour fish
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a flavor-packed sticky fish dish with a perfect balance of sweet, sour, and tangy notes.
Ingredients:
  • 1 egg white, lightly whisked
  • 2 tsp finely grated fresh ginger
  • Pinch of salt
  • 750g firm white fish fillets, cut into 4cm pieces
  • Peanut oil, to deep-fry
  • 3 shallots, ends trimmed, thinly sliced diagonally, to serve
  • Steamed white rice, to serve
  • 10.00 gm cornflour
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, cut into matchsticks
  • 2 shallots, ends trimmed, thinly sliced
  • 60ml (1/4 cup) dry sherry
  • 40.00 ml apple cider vinegar
  • 32.00 gm brown sugar
  • 42.00 gm light soy sauce
  • Pinch of white pepper
Instructions:
  • In a bowl, mix the egg white, ginger, and salt. Add the fish and toss to coat.
  • In a bowl, whisk cornflour with stock until smooth. Add garlic, ginger, shallot, sherry, vinegar, sugar, soy sauce, and pepper. Whisk until well combined.
  • Pour enough oil into a wok or heavy-based saucepan to reach one-quarter up the side. Heat to 190°C over medium-high heat (test readiness with a golden brown bread cube in 15 seconds). Add one-quarter of the fish and fry for 3 minutes until golden and cooked. Drain on paper towel-lined plate. Repeat with remaining fish in 3 more batches, reheating oil as needed.
  • Heat the sweet & sour sauce in a frying pan over medium heat, stirring occasionally, until it thickens slightly, about 2 minutes.
  • Combine the fish with the sauce and cook while stirring for 2-3 minutes until the fish is coated in the sauce. Transfer to a serving platter, garnish with shallots, and serve with rice.

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