This Chinese stir fry is easy and delicious. Marinated fish fillets are pan-fried, then lightly simmered in a sweet and sour sauce. If you're a little daunted about filleting the fish, feel free to use fish fillets.
3 people made this
1 (500g) whole freshwater fish, such as catfish, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon Shaoxing wine
1/8 teaspoon ground white pepper
1 teaspoon finely chopped ginger
1 teaspoon cornflour
4 tablespoons vegetable oil, divided
2 teaspoons sugar
2 tablespoons tomato puree
1 teaspoon Chinese black vinegar
1/8 teaspoon monosodium glutamate (MSG)
1/2 teaspoon finely chopped spring onion
1/2 teaspoon sesame oil
1 pinch salt
4 tablespoons water
1/2 teaspoon cornflour mixed with 2 teaspoons water or as needed
Fillet the fish and slice the fillets into thick slices. Marinate with salt, Shaoxing wine, pepper and ginger for at least 15 minutes. Lightly dredge the fish in cornflour.
Heat 3 tablespoons oil in a frying pan over high heat, until hot. Pan-fry the fish until golden. Set aside.
Wipe the pan clean. Add 1 tablespoon oil and heat until hot. Stir in the sugar, tomato puree, black vinegar, MSG, spring onion, sesame oil, 1 pinch salt and 4 tablespoons water. Stir and bring to the boil.
Add a little bit of cornflour slurry to thicken the sauce. Finally, add the fish and gently stir to coat the fish with the sauce. Serve.
Chinese black vinegar, monosodium glutamate and Shaoxing wine can be purchased in Chinese/Oriental speciality shops.