Lillian’s Beijing-Style Sweet And Sour Fish

Preparation info
  • Serves


    • Difficulty


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.