Fish in sweet and sour sauce
4 servings
60 minutes
Fish in sweet and sour sauce is an exquisite dish of Chinese cuisine that combines the tenderness of white fish fillet with the rich contrast of pineapple sweetness and a hint of chili pepper spiciness. The roots of this dish trace back to Cantonese cuisine, where flavor balance always plays a key role. Ginger and garlic add depth, while soy sauce and rice vinegar provide a subtle tangy note. It is perfect for both a cozy home dinner and a festive feast. The dish is often served with fried rice that absorbs the aromatic sauce, making it even richer. Juicy pieces of fish with caramel glaze and hints of spices leave an unforgettable aftertaste. This vibrant gastronomic adventure can delight even the most discerning gourmet.
1
Cut the fish fillet into small pieces and season with dry sherry. Grate the ginger. Squeeze the ginger juice into the fish. Let it sit for 10 minutes. Add raw egg white and starch. Mix well.
- White fish fillet: 500 g
- Dry sherry (fino): 150 ml
- Fresh ginger: 100 g
- Starch: 150 g
2
Prepare the vegetables. Peel the carrot and ginger. Slice them thinly. Cut the bell pepper and green onion into small pieces (2-3 cm). Chop the chili pepper and garlic. Dice the pineapple.
- Carrot: 100 g
- Fresh ginger: 100 g
- Bell pepper: 100 g
- Spring onion: 1 bunch
- Chili pepper: 10 g
- Garlic: 3 cloves
- Canned pineapple: 150 g
3
Fry the fish in boiling oil until cooked, turning occasionally. Place the fried pieces on a paper towel to drain excess oil.
- Vegetable oil: to taste
4
Prepare the sauce. Heat ginger and garlic in a heated pan with vegetable oil. Add hot and sweet pepper, carrot, and sugar. After 2 minutes, add sweet chili sauce, sherry, soy sauce, and rice vinegar. Place pineapple and star anise in the pan.
- Fresh ginger: 100 g
- Garlic: 3 cloves
- Vegetable oil: to taste
- Chili pepper: 10 g
- Bell pepper: 100 g
- Carrot: 100 g
- Sugar: 2 tablespoons
- Sweet chili sauce: 10 ml
- Dry sherry (fino): 150 ml
- Soy sauce: to taste
- Rice vinegar: to taste
- Canned pineapple: 150 g
- Star anise: to taste
5
Sprinkle with green onions and add starch dissolved in water. Mix well. Place the fish in the pan. Remove from heat after 3-4 minutes. The fish in sweet and sour sauce is ready. Fried rice can be served as a side dish.
- Spring onion: 1 bunch
- Starch: 150 g
- White fish fillet: 500 g