Chinese cuisine

Easy

Fried Whole Fish With Sweet and Sour Sauce

Name: Fried Whole Fish With Sweet and Sour Sauce
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese-Huaiyang
Ingredients: 4/5 lb. Whole Porgy [Fish]; 1 tbsp. Cooking Wine; 1/2 tsp. Salt; 1/4 tsp. Ground Black Pepper; 1 tbsp. Scallion; 1 tbsp. Ginger; 1 tsp. Corn Starch; 1/2 cup Cold Water; 1/3 cup Zucchini [Sauce]; 2 tbsp. Cooking Oil (Divided); 2/3 cup Jumbo Shrimp; 1 clove Fresh Garlic; 1 tbsp. Tomato Paste; 1 tbsp. Tomato Sauce; 1/2 cup Chicken Stock; 2 tbsp. Sugar; 1/2 tsp. Salt; ⅒ tsp. White Pepper; 1½ tbsp. Vinegar; 1 tsp. Cornstarch Slurry 【For Shrimp】

Chef Bao Qiu

RATING LIKE SAVE PRINT

Fried Whole Fish With Sweet and Sour Sauce

5 stars rating if you like it!

Done

Stunning & Delightful! With the wave of the cook’s hand, along with a deep-frying pan, and a slightly bent stainless-steel cookie cutter for a ring to hold the shape of the fish while frying, this meal is accomplished. The fishbowl is packed with jumbo shrimps cooked with zucchini in a sweet and sour tomato sauce.

Recipe

PRE TIME: 40 min

COOKING TIME: 0

TOTAL TIME: 40 min

2 SERVING

Ingredients:

4/5 lb. Whole Porgy [Fish]
1 tbsp. Cooking Wine
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper
1 tbsp. Scallion
1 tbsp. Ginger
1 tsp. Corn Starch
1/2 cup Cold Water
1/3 cup Zucchini [Sauce]
2 tbsp. Cooking Oil (Divided)
2/3 cup Jumbo Shrimp
1 clove Fresh Garlic
1 tbsp. Tomato Paste
1 tbsp. Tomato Sauce
1/2 cup Chicken Stock
2 tbsp. Sugar
1/2 tsp. Salt
⅒ tsp. White Pepper
1½ tbsp. Vinegar
1 tsp. Cornstarch Slurry 【For Shrimp】

Directions:

Step 1

For fish marinate, diagonally cut the green onion, remove skin off ginger and slice it. Clean fish. Cut fish from head and down back until you get to start of the tail. Make the same cut on the belly-side.

Step 3

Remove the spine and guts with cuts from kitchen scissors. Place in a baking dish (tail can stick out of dish.).

Step 4

Cover fish with cooking wine. Sprinkle both sides of fish with salt, black pepper. Top fish with the green onion and ginger. Cover the bowl and fish tail with plastic wrap. Marinate for 10 minutes.

Step 5

Meanwhile, rinse zucchini, cut into three sections with skin on. Then half the sections. Slice off the center part of the zucchini, and discard.

Step 6

Again, cut the zucchini in half, then in small diagonal cuts. Transfer to a bowl, set aside.

Step 7

In a small bowl, add corn starch and cold water. Mix well with a fork. Remove a tablespoon to use in sauce later. Set both bowls aside.

Step 8

Take the marinated fish out of the baking pan, discard the fresh seasoning. Insert a slightly bent to be oblongish, stainless-steel ring into a fish to hold its shape while frying.

Step 9

Place fish back into the baking pan, drizzle all of the corn starch over the fish, and move base of fish around to get covered.

Step 10

Fill with vegetable oil a deep-fryer or suitable deep-frying pan. Preheat cooking oil to 170°C / 325°F. (Use a meat or candy thermometer, if not on your deep fryer.) Place fish in the pan and deep fry for 5 minutes.

Step 11

Remove fish and place on a plate lined with paper towels. Let the oil heat rise to 200°C / 400°F. Refry fish for 1 minute or until golden brown. Remove and set on plate to cool.

Step 12

Heat a large skillet to medium-high, then add 1 tablespoon cooking oil, then toss the shrimp and zucchini together until colored.

Step 13

Remove to a plate.

Step 14

In the same pan, add 1 tablespoon cooking oil. Press garlic directly over the pan.

Step 15

Add tomato paste and tomato sauce, and cook until aromatic.

Step 16

Add chicken stock, sugar, salt and white pepper, vinegar. Bring to boil.

Step 17

Then return shrimp and zucchini back to the pan. Add the one teaspoon of cornstarch slurry that was set aside then add to the sauce. Stir, and ready to serve.

Step 18

Carefully, remove steel ring out of the fish.

Step 19

Place fish onto the serving platter, add sweet and sour shrimp sauce to the cavity of the fish. Dress with cashew nuts, green peas, dill sprigs, spring mix, red sorrel, and/or edible flowers, and serve.

Final Notes

Can use a stainless-steel cookie cutter for insert to go in fish, just bend slightly to make oblong.