Sweet and Sour Crispy Fish recipe - ingredients, nutrition and when to eat it
Songshu guiyu is a Jiangsu-style dish made by scoring freshwater fish in a crosshatch pattern, frying it, and serving it with a sweet-and-sour sauce.
Songshu guiyu is a Jiangsu-style dish made by scoring freshwater fish in a crosshatch pattern, frying it, and serving it with a sweet-and-sour sauce. The outside is crisp, the flesh is tender, and the bright sauce makes every bite appetizing. It makes a special centerpiece for dinner with family or friends.
Chinese · 45 minutes to cook
Tips: Cut the slashes only about two-thirds of the way through the flesh to help the fish hold its shape as it fries.
Tips: If the oil isn’t hot enough, the fish can absorb too much of it. Drop in a small piece of starch and check that it rises right away.
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Ingredients (1 serving)
- Freshwater fish fillets — 200 g
- Cornstarch — 3 Tbsp
- Cooking oil — 500 ml
- Tomato sauce — 3 Tbsp
- Sugar — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Ginger — 5 g
- Water — 3 Tbsp