Sweet and Sour Fish Recipe
Crispy whole fish with a light batter and a glossy sweet and sour sauce that blooms beautifully when fried.
Ingredients
For the fish
- 3 pounds whole white bass, cleaned (or another whole white fish)
- 2 tablespoons rice wine
- ⅛ teaspoon salt
- 8 slices ginger
- 2 stalks scallions
- ¼ cup cornstarch, for coating
- 4 cups cooking oil, high-smoking-point, for frying
For the batter
- 1 ½ cups cornstarch
- Pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg white
- ¾ cup cold club soda, or cold sparkling water
For the sweet and sour sauce
- 1 cup chicken stock
- 3 tablespoons ketchup
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- ⅛ teaspoon salt
- ½ teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons red bell pepper, finely diced
- 2 tablespoons green bell pepper, finely diced
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
Instructions
- To prepare the fish, on a cutting board, place the fish flat and hold it firmly with one hand. Use a cleaver at a slight angle, making 4 to 6 evenly spaced cuts on each side of the fish, without cutting through the bone, to help it bloom when fried. On a plate, season the fish with rice wine, salt, ginger, and scallions, then let it marinate for about 5 minutes. Remove and discard ginger and scallions, then lightly coat fish with cornstarch until evenly covered.
- To make the batter and coat, in a bowl, mix cornstarch, salt, baking powder, and baking soda, then add egg white and cold club soda and whisk until smooth and slightly thick. Coat fish evenly with batter, making sure it gets into the scored cuts.
- To deep-fry the fish, in a deep pot over high heat, heat cooking oil to 350°F (177°C), then hold fish by the tail and carefully spoon hot oil over the body for about 20–30 seconds until it begins to set and curl, which helps it hold its shape and bloom open. Gently lower fish into oil and fry for about 4 minutes until golden, crispy, and fully cooked, then remove and drain on a rack or paper towels.
- To make the sauce and serve, in a small pot over medium heat, combine chicken stock, ketchup, sugar, rice vinegar, and salt, then whisk until smooth. Add ginger, garlic, and bell peppers, and simmer for about 1 minute until fragrant. In a small bowl, mix cornstarch with water to form a slurry, stir it again, then pour it into the sauce and cook until thickened and glossy. Pour sauce over fish and serve immediately.
Video
Notes
• Score at an angle: Cutting at a slight angle helps fish open up and creates the blooming effect during frying.
• Marinate briefly: A short marinade removes fishiness while keeping the texture firm.
• Coat evenly: Make sure cornstarch and batter get into the cuts so every part crisps up.
• Set the shape first: Spoon hot oil over fish before frying to help it hold structure and bloom open.
• Serve immediately: The fish is crispiest right after frying and will soften as it sits.
• Protein swap: You can use fish fillets—adjust frying time and skip the shaping step.