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By Chris Martin

Crispy Fish with Spicy Sweet-and-Sour Sauce

7 steps
Prep:20minCook:30min
It may seem odd, but I have a soft spot for the style of Chinese cooking that has become the hallmark of take-out restaurants. Although there’s no question that it’s an Americanized mutation of one of the world’s great cuisines, I find the flavors and textures of many of the dishes appealing. It’s inauthentic in the same way that take-out pizza isn’t genuinely Italian, even though it can be satisfying and good to eat. This recipe was inspired by the sweet-pungent thick sauce that characterizes a wide range of Chinese take-out dishes. It’s very good with crispy fish fillets, as the recipe specifies, or served with scallops or chicken tenderloins that have been coated with flour or cornstarch and pan-fried. Although I generally use canola oil for frying, I think peanut oil works best for this dish.
Updated at: Sat, 07 Oct 2023 14:53:29 GMT

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Instructions

Step 1
Heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic and ginger and cook quickly until aromatic but not browned, about 1 minute.
Step 2
Stir in the chicken stock, vinegar, ketchup, sugar, soy sauce, and chili paste and increase the heat to high. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, until the flavors have blended and the sauce has reduced slightly, about 10 minutes.
Step 3
Whisk the cornstarch with the water to blend. When smooth, whisk it into the sauce. Reduce the heat to low and simmer the sauce, whisking constantly, until it thickens, about 1 minute. Remove the skillet from the heat and taste and adjust the seasoning. Set aside, covered, to keep warm.
Step 4
Spread the flour on a plate and dip the fish fillets, one at a time, in it to coat on both sides, shaking off any excess.
Step 5
Preheat the oven to its lowest setting. Line two baking sheets with several layers of paper towels.
Step 6
Pour oil to a depth of ¼ inch into a large, heavy skillet, then set it over medium-high heat. When a drop of water sizzles rapidly on contact with the oil, sprinkle the fish with salt and add one third to one half of the fillets; do not crowd the pan. Fry until golden brown on both sides, 2 to 3 minutes per side, depending on the thickness of the fillets. Using a slotted spatula, remove the fillets to the prepared baking sheets and keep warm in the oven while you fry the rest.
Step 7
Arrange the fillets on a serving platter or individual plates. Spoon the sauce over the fish and serve immediately.

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