Whole bream, plump grey mullet or carp in sweet and sour sauce

Preparation info
    • Difficulty


Appears in
Floyd's China

By Keith Floyd

Published 2005

  • About


  • 1 fish, about 1 kg/ lb, scaled, gutted and all fins, including tail if wished, removed (the head can also be removed if preferred, although p


  1. Make several diagonal cuts on each side of the fish and rub in salt, then dredge the fish in flour to coat it and shake off any excess.
  2. Heat a wok or large frying pan, add some oil and gently fry the fish for 3-4 minutes on each side until browned and crispy. Transfer the fish to a suitable serving platter and keep warm.
  3. Wipe the wok clean with a piec