Name: Sweet-and-Sour Fish
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: ¼ teaspoon salt; ¼ cup (35 g) cornstarch; 2 egg whites, beaten; 1 green onion (scallion), trimmed and cut into 2 in (5 cm) lengths; ½ small cucumber, cut into small pieces; 1 clove garlic, thinly sliced; ½ small tomato, cut into wedges; Oil, for deep-frying; 2 tablespoons oil; ½ small red or green bell pepper, deseeded and cut into pieces; 8 oz (250 g) mild-flavor fish fillet, about 1 in (2.5 cm) thick, cut into bite-sized pieces; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Much like its cousin, Sweet-and-Sour Pork, Sweet-and-Sour Fish is accented with layers of flavor: sweet, sour, salty, and savory. While the sauce base is the same (using Sweet-and-Sour Sauce), the accompanying ingredients are different. My good friend, Chef Robert Danhi, gave me the batter recipe used in this dish. Using only a mixture