Chinese Sweet and Sour Fish

I have to admit that I’ve never been a huge fan of fish (too many bones!). That being said, since coming to Asia I have learned to prepare and enjoy fish in different ways and that’s due to the many Chinese restaurants we’ve eaten in over the years. This dish is a bit like homemade deep fried fish without the heavy batter. The texture is light while the fish is moist.

Serves 6
recipe from Good Taste

1 egg white, lightly whisked
2 teaspoons finely grated fresh ginger
pinch of salt
750g firm white fish fillets, cut into 4cm pieces
peanut oil, for deep frying
3 shallots, thinly sliced diagonally (to serve)
1 tablespoon cornstarch
1/2 cup chicken stock
2 garlic cloves, finely chopped
1/4 cup dry sherry
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons light soy sauce
pinch of white pepper

Combine the egg white, ginger and salt in a bowl. Add the fish and toss to combine. To make the sweet and sour sauce, place the cornstarch in a bowl and gradually whisk in the stock until smooth. Add the garlic, sherry, vinegar, soy sauce and pepper. Whisk to combine.

Add enough oil in a wok or heavy based saucepan to reach 1/4 of the way up the side of the pan. Heat to 190c over medium high heat. Add a quarter of the fish to the hot oil and cook 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining fish (2 batches). Place the sweet and sour sauce in a frying pan over medium heat and cook, stirring until the sauce starts to thicken.Add the fish to the sauce and cook until the sauce coats the fish (2-3 minutes). Transfer to a serving platter. Top with shallot and serve with rice.

The Culinary Chase’s Note: This is an easy dish to make and the sauce is packed with powerful flavors. Perfect for a Chinese banquet!