Sweet & Sour Fish


Sweet and sour fish is one of the most popular traditional Chinese dish, normally cooked with carp. The method to cook an authentic Chinese sweet and sour fish (Tang Tsu Yu) is to use what we call 'Liu', meaning 'quick-fry'. The fish should be tender inside and crispy outside. Its original flavour gets reserved while the unpleasant raw fish smell would be completely removed. Many Chinese families cook this dish on a regular basis. It is considered an universal dish that has been enjoyed by people from everywhere in China for many years.


a). For preparation of fish:

  • 1 carp
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • green onion
  • ginger
  • cornstarch
  • oil for frying
b). For preparation of sauce:
  • 3 dried muchrooms (soaked)
  • 4" green onion
  • 2 slices of ginger
  • 1 small bamboo shoot carrot
c). For preparation of sauce:
  • 1 tablespoon soy sauce
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 cup soup stock
  • 4 tablespoons chinese (black) vinegar
  • dash of monosodium glutamate
  • 2 tablespoons ketchup
d). Other ingredients:
  • 1 clove garlic
  • 4 tablespoons vegetable oil
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon green peas
  • Clean fish, remove entrails and scale. Score deeply on both sides.
  • Place cut green onion and ginger inside fish. Pour soy sauce and cooking wine over fish. Set aside.
  • Dry fish, roll in cornstarch. Shake off excess cornstarch.
  • Fry fish in 375F oil until crisp
  • Shred all ingredients in b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add green peas.
  • Thicken sauce with cornstarch mixed water. Pour sauce over fish.
  • Cooking time: 30 minutes

    Nutritional Information:
    Yield: 4 servings
    Each serving provides:
    Calories: 467
    Protein: 34.8 g

    Note: You may freely republish the above recipe as long as the author biography and active hyper links are intact.


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