Chinese crispy Lemon Haddock

Name: Chinese crispy Lemon Haddock
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: 500 g Haddock, cut in bite sizes; some chopped Green Onions; some Sesame Seeds; Vegetable Oil for frying; Beer Batter; 1 cup All-purpose Flour; 1 1/2 tsp Baking Poweder; 1/4 tsp fine Salt; 1/3 cup Cornstarch + 1/2 cup or more extra; 330 ml cold Beer; Marinade; 1 tbsp Light Soy Sauce; 1 tbsp Chinese Shao Xing Wine (Cooking Wine); 1/2 tsp Black Pepper; 1/2 tsp Salt; Lemon Sauce; 1 tsp Chicken Bouillon; 1/4 cup Water; 1 tbsp Light Soy Sauce; 4 tbsp Sugar; finely grated Lemon Zest (about 1/2 Lemon); 2 tbsp freshly squeezed Lemon Juice; 1 finely chopped Garlic; 1 tbsp Vegetable Oil; Starch Water; 1 tbsp Cornstarch; 2 tbsp Water

9 steps

Prep:10minCook:20min

This Lemon Fish has an incredibly crispy texture with a classic Chinese sweet and sour Lemon Sauce. As with my Sweet and Sour Prawns, this Lemon Fish is fried in a beer batter. It tastes crunchy, light, and flavorful at the same time! This is definitely a family favorite and a party-food winner! You can enjoy this Crispy Lemon Fish as snack, side dish, and a main course. You can also be creative with the homemade Lemon Sauce. It can be drizzled on top of the fish or as a dipping sauce. That sublime sweet and sour flavor and the crispy-light texture will open up your appetite and make you want more!

Updated at: Tue, 30 Jul 2024 06:57:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories724 kcal (36%)

Total Fat13.6 g (19%)

Carbs112.2 g (43%)

Sugars26.6 g (30%)

Protein24 g (48%)

Sodium1897.6 mg (95%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large bowl, mix together Fish Fillets, Light Soy Sauce, Chinese Shao Xing Wine, Black Pepper, and Salt. Set aside and marinate in the fridge for 15 minutes.

Step 2

In a small bowl, combine Chicken Bouillon, Water, Light Soy Sauce, and Sugar. In another bowl, mix together Lemon Zest and Lemon Juice.

Step 3

In a small saucepan, on medium heat, add in Vegetable Oil and Garlic. Cook for about 15 seconds until fragrant. Then add in the Sugar mixture. Cook for about 3 minutes until the Sugar is dissolved.

Step 4

Add in the Lemon Zest and Juice mixture. Simmer and stir for about half a minute , then add in the Starch Water. Cook for another 30 seconds or more until the sauce has thickened up. You can cook a bit longer or less depending on how thick you want your sauce to be. Remove from heat and transfer to a bowl to cool down.

Step 5

Prepare the beer batter. In a large mixing bowl, mix together All-purpose Flour, Baking Powder, fine Salt, Cornstarch, and cold Beer. Combine well until you get a smooth texture.

Step 6

In a wok, on medium-high heat, add enough Vegetable Oil for the Fish to float. In the mean time, spread the extra Cornstarch on a plate.

Step 7

Fry the Fish in batches. Coat a few Fish Fillets with Cornstarch and shake off any excess. Dip each Fish Fillet into the batter one at a time and gently add into the hot oil.

Step 8

Cook for 3-5 minutes or until the Fish Fillets are nicely golden and cooked through. Drain on paper towel or a wire wrack. Then sprinkle with Sea Salt.

Step 9

Transfer the fried Fish Fillets to a serving plate. Drizzle some Lemon Sauce on top and garnish with some Sesame Seeds and chopped Green Onions. You can also just dip the Fish into the Lemon Sauce. Ready to enjoy!