糖醋鱼
Probably better known as sweet and sour fish, or sometimes 松鼠鱼 if it's whole fish cut in a certain way. A delightful dish that never goes out of fashion. Sweet, tangy, savory, crispy, this really hits all the notes. Most recipes probably add more sugar than I do, but I like it a little bit less sweet. The sauce didn't end up being as visually appealing; probably added too much dark soy (and b/c no ketchup)
Active Time: 40 min
Total Time: 40 min
Ingredients
> fish filet (~1.5 lb)
> corn starch
> neutral oil
Marinade:
> ginger, sliced
> green onion, cut into 2-inch pieces
> cooking wine
> salt
> white pepper
> sugar
> sesame oil
Sauce:
> sugar (70g)
> salt (2g)
> rice vinegar (50g)
> water (150g)
> dark soy sauce (2g)
> ginger, minced
> garlic, minced
> scallions, minced
Corn starch slurry:
> corn starch
> water
Instructions
1. Cut the fish filet into the size of your choice. Add ginger, green onion, cooking wine, salt, white pepper, a little bit of sugar, and sesame oil. Marinade for at least 15 minutes.
2. Add corn starch and make sure the fish is completely coated.
3. Make the sauce by mixing together sugar, salt, vinegar, water, and dark soy sauce.
4. Make the corn starch slurry by adding corn starch and water to become a relatively watery mixture.
5. In a pot of medium-hot oil, deep-fry the fish filet for ~3-5 minutes, or until golden brown and fully cooked. Set aside on a wire rack or paper towels.
6. In a wok, fry the minced ginger, garlic, and scallions over high heat. Just before it starts to turn brown, add the sauce. Bring it up to a boil. Start adding the corn starch, little by little. Fully incorporate the corn starch before adding more. Once the sauce achieves its desired thickness, stop.
7. Add a couple small ladle of hot oil (from the deep frying pot), and vigorously whisk it into the sauce. As before, make sure to incorporate the oil completely before adding the next ladle.
8. Arrange the fish in a plate and spoon the sauce over the top. Serve and enjoy!
Notes/Tips:
> This dish is sometimes also made with ketchup. I haven't had that variant before (it definitely fits with the color) but I've also heard that it's best with just sugar and vinegar.
> If you're feeling fancy, you can also make the fish into pretty designs. Like frying a whole fish or rolling up thin fish into a cylinder shape.
> The sauce should be relatively thick but not lumpy. Make sure to mix very vigorously when adding the corn starch and the oil.