Name: Lillian’s Beijing-Style Sweet And Sour Fish
Yield: Serves 2-4
Cuisine: Chinese
Ingredients: Potato flour or cornflour, for dusting; 2 tablespoons thinly sliced garlic; 3 tablespoons finely shredded spring onions; 450 g (1 lb) fresh, firm fish fillets, such as cod, halibut or sea bass; 2 tablespoons sugar; 150 ml (5 fl oz) plus 1 tablespoon groundnut oil; 1 tablespoon light soy sauce; 3 tablespoons Chinese black vinegar or cider vinegar; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Lillian Robyn was born in Beijing and grew up in Taipei, Taiwan. She later married an American and moved to California – a wonderful marriage of East and West. Her Chinese cultural heritage remains a vibrant part of her life, and she is an expert in Chinese cuisine.

I enjoyed this particular dish one evening in her home and I immediately set out to duplicate it. Well, not quite; her recipe calls for raw garlic and I have altered it ever so slightly by browning the garlic.