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Chinese New Year Sweet and Sour Fish

Chinese New Year Sweet and Sour Fish
Yields
4 servings

Recipe courtesy Martin Yan.

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ingredients

Fish

1
whole fish (2 to 3 pounds), such as sea bass or rock cod, cleaned and scaled (908 g to 1362g)
2
Tbsp dry sherry (30 ml)
1
tsp salt (5 ml)
2
eggs, lightly beaten
Cornstarch for coating

Sauce

½
cup water (125 ml)
¼
cup rice vinegar (60 ml)
¼
cup sugar (60 ml)
3
Tbsp ketchup (45 ml)
1
Tbsp dry sherry (15 ml)
1
Tbsp soy sauce (15 ml)
½
tsp chili oil (2 ml)
1-½
tbsp. cornstarch mixed with 3 tablespoons water (22 ml)

Assembly

Vegetable oil for pan-frying
1
clove garlic, minced
1
Tbsp of 1-½-inch slivers fresh ginger
1
carrot, cut into 1-½-inch slivers
½
green bell pepper, seeded and cut into 1-½-inch slivers
½
cup 1-½-inch slivers bamboo shoots
2
green onions (including tops), cut into 1-½-inch slivers
2
Tbsp chicken broth
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directions

Step 1

On each side of fish, make 3 or 4 diagonal slashes about 1 -inch apart, cutting down to the bone each time. Rub fish with sherry and salt; set aside.

Step 2

Dip fish into eggs, then coat with cornstarch, shaking off excess. Let stand for 2 to 3 minutes.

Step 3

Place wide, nonstick frying pan over high heat until hot. Add oil. Place fish into pan and cook, turning once until cooked through, about 6 minutes per side. Transfer to a heat-proof serving platter and keep warm in a 200 degree F. oven.

Step 4

Combine all sauce ingredients except cornstarch solution in a medium-size saucepan. Bring sauce to a boil over medium-high heat, stirring constantly. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Set aside.

Step 5

Remove all but 2 tablespoons oil from pan. Add garlic and ginger; cook, stirring, until fragrant. Add carrot, bell pepper, bamboo shoots, green onions, and broth; stir-fry for about 1-1/2 minutes or until vegetables are crisp-tender. Set aside.

Step 6

Remove from heat; add stir-fried vegetables and stir to coat. Pour vegetables and sauce over fish; serve hot.

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