Sweet & Sour Fish

40 mins
Serves 2
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Directions

  1. 1Clean the fish and cut it into slices.
  2. 2Clean the fish and cut it into slices.
  3. 3Clean the fish and cut it into slices.
  4. 4Marinate the fish with salt, ginger, and scallions for 10 minutes.
  5. 5Marinate the fish with salt, ginger, and scallions for 10 minutes.
  6. 6Marinate the fish with salt, ginger, and scallions for 10 minutes.
  7. 7Prepare the batter by combining cornstarch, salt, baking powder, baking soda, egg white, and club soda; mix until completely smooth.
  8. 8Prepare the batter by combining cornstarch, salt, baking powder, baking soda, egg white, and club soda; mix until completely smooth.
  9. 9Prepare the batter by combining cornstarch, salt, baking powder, baking soda, egg white, and club soda; mix until completely smooth.
  10. 10Coat the fish with the batter.
  11. 11Coat the fish with the batter.
  12. 12Coat the fish with the batter.
  13. 13Heat the oil to 350°F (177°C).
  14. 14Heat the oil to 350°F (177°C).
  15. 15Heat the oil to 350°F (177°C).
  16. 16Deep fry the fish for 4 minutes, carefully spooning hot oil over the fish.
  17. 17Deep fry the fish for 4 minutes, carefully spooning hot oil over the fish.
  18. 18Deep fry the fish for 4 minutes, carefully spooning hot oil over the fish.
  19. 19Remove the fish and drain.
  20. 20Remove the fish and drain.
  21. 21Remove the fish and drain.
  22. 22Prepare the sweet and sour sauce by combining chicken stock, ketchup, sugar, rice wine vinegar, salt, minced ginger, minced garlic, diced red and green peppers, cornstarch, and water.
  23. 23Prepare the sweet and sour sauce by combining chicken stock, ketchup, sugar, rice wine vinegar, salt, minced ginger, minced garlic, diced red and green peppers, cornstarch, and water.
  24. 24Prepare the sweet and sour sauce by combining chicken stock, ketchup, sugar, rice wine vinegar, salt, minced ginger, minced garlic, diced red and green peppers, cornstarch, and water.
  25. 25Pour the sauce over the fried fish.
  26. 26Pour the sauce over the fried fish.
  27. 27Pour the sauce over the fried fish.

Ingredients

  • 3 pounds whole white bass
  • 3 pounds whole white bass
  • 3 pounds whole white bass
  • 2 tablespoons rice wine
  • 2 tablespoons rice wine
  • 2 tablespoons rice wine
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 8 slices ginger
  • 8 slices ginger
  • 8 slices ginger
  • 2 stalks scallions
  • 2 stalks scallions
  • 2 stalks scallions
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 4 cups oil
  • 4 cups oil
  • 4 cups oil
  • 1.5 cups cornstarch
  • 1.5 cups cornstarch
  • 1.5 cups cornstarch
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 large egg white
  • 1 large egg white
  • 1 large egg white
  • 0.75 cup cold club soda
  • 0.75 cup cold club soda
  • 0.75 cup cold club soda
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 3 tablespoons ketchup
  • 3 tablespoons ketchup
  • 3 tablespoons ketchup
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.5 teaspoon ginger
  • 0.5 teaspoon ginger
  • 0.5 teaspoon ginger
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tablespoons red bell peppers
  • 2 tablespoons red bell peppers
  • 2 tablespoons red bell peppers
  • 2 tablespoons green bell peppers
  • 2 tablespoons green bell peppers
  • 2 tablespoons green bell peppers
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons water

Equipment

knifecutting boardbowlspoonfrying panskillettongs
Sweet & Sour Fish | Clip Recipe