Crispy Fried Mandarin Fish
Songshu Guiyu, or Crispy Fried Mandarin Fish, is a popular traditional dish from Eastern China. The fish is deep-fried until crispy and served with a sweet and sour sauce.
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Ingredients - Serves 4
- Water - 4 tablespoons
- Sugar - 4 tablespoons
- Vinegar - 2 tablespoons
- Tomato ketchup - 4 tablespoons
- Vegetable oil - 500ml
- Cornstarch - 50g
- Egg whites - 2
- Cooking wine - 1 tablespoon
- Salt - 1 teaspoon
- Mandarin fish - 1 (about 1.5 kg)
Let's Get Started
- Clean the fish and make diagonal cuts on both sides.
- Marinate the fish with salt and cooking wine for 15 minutes.
- Beat the egg whites until foamy, then mix with cornstarch to make a batter.
- Heat the oil in a wok until it reaches 180°C. Dip the fish in the batter and deep-fry until golden brown.
- Drain the fish on paper towels.
- In a separate pan, mix the ketchup, vinegar, sugar, and water to make the sauce. Bring to a boil.
- Pour the sauce over the fish and serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 20g
- Carbs: 30g
- Protein: 50g
- Sodium: 1000mg
- Sugar: 10g
