Tangcuyu (糖醋鱼)

Name: Tangcuyu
Total time: 28 min
Yield: 2
Cuisine: China
Ingredients: 600 g rainbow trout; 1 tbsp corn starch; 2 tbsp vegetable oil; 2 pcs green onion; 2 pcs ginger; 4 pcs garlic; 1 tbsp Shaoxing rice wine; 1 tbsp light soy sauce; 3 tbsp rice vinegar; 1.5 tbsp sugar; 3 tbsp tomato ketchup; 120 ml water; 0.25 tsp white pepper; 0.5 tsp salt; to taste cilantro

China

Sweet and sour fish in Chinese style, prepared in 20 minutes without deep frying. The fish is aromatic, coated with a thick sauce featuring notes of vinegar, sugar and tomato ketchup.

Ingredients

600 g rainbow trout
1 tbsp corn starch
2 tbsp vegetable oil
2 pcs green onion
2 pcs ginger
4 pcs garlic
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
3 tbsp rice vinegar
1.5 tbsp sugar
3 tbsp tomato ketchup
120 ml water
0.25 tsp white pepper
0.5 tsp salt
to taste cilantro

Steps

Pat the fish with a kitchen towel, dry it, then coat it in a small amount of corn starch.
Cut the fish at a 45-degree angle with several slits on each side.
Heat vegetable oil in a wok or skillet, place the fish and fry over medium heat until the first side becomes golden and firm (about 2 minutes), then flip and fry the second side another 2 minutes.
While the fish cooks, prepare the sauce: in a bowl combine Shaoxing rice wine, light soy sauce, rice vinegar, sugar, tomato ketchup, water, white pepper and salt.
When the second side of the fish is ready, push it aside, add the chopped green onion, ginger and garlic to the hot oil, stir‑fry quickly for about 30 seconds.
Pour the prepared sauce into the pan, bring to a boil, cover, reduce heat to low and simmer the fish in the sauce for about 5 minutes until the sauce thickens.
Sprinkle the finished fish with freshly chopped cilantro and serve hot with plain rice.
Serve the dish.