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Chinese cuisine

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Sweet and Sour Fish Fillets (Lemon Flavor)

Chef John Zhang

Chef John Zhang

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Sweet and Sour Fish Fillets (Lemon Flavor)

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With deep-fried white fish fillets and a sweet and sour sauce made with tomato, this Sweet and Sour Fish is so delicious and satisfying.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb. Striped Bass
Marinade
1 tsp. Salt
1 tbsp. Shaoxing Wine
1 count Egg
0.5 cup Corn Starch
1 tbsp. Cooking Oil
1 cup Black Fungus
2 cup Lotus Root Slices
1 tbsp. Chef Made Assorted Aroma Oil
1 tbsp. Garlic, Minced
1 tbsp. Ginger, Minced
2 stalks Green Onion, Chopped
1 cup Tomato, Diced
0.25 cup Green and Red Chili Pepper, Sliced
1 tsp. Dried Chili (Slightly)
3 cup Water
0.5 count Lemon
Seasoning
1 tbsp. Shaoxing Wine
2 tbsp. Soy Sauce
2 tbsp. Sugar
1 tbsp. Ketchup
1 tbsp. White Vinegar
1 tbsp. Chili Oil (Chef Made)
1 cup Basil

Directions:

Step 1

Step 1

1

Remove bone and slice the fish into 1/4-inch thick pieces.

Step 2

Step 2

2

In a large bowl, add the fish slices and all the marinade ingredients. Mix well.

Step 3

Step 3

3

In a heated wok with oil at 250-300°F / 120-150°C, fry marinated fish pieces to light brown. Remove from the work and raise the oil temp. Re-fry at a higher temperature until golden brown for crispy.

Step 4

Step 4

4

Add lotus root and black fungus to the boiling water. When water boils again, take them out.

Step 5

Step 5

5

Add following seasonings to the wok: 1). Minced garlic 2). Minced ginger 3). Chopped green onions 4). Tomatoes

Step 6

Step 6

6

Stir fry until fragrant. Then add green and red chili pepper, dried chili, soy sauce, sugar, and ketchup.

Step 7

Step 7

7

Squeeze in lemon juice and add lotus root, black fungus, and white vinegar in the wok.

Step 8

Step 8

8

Add fish pieces and stir fry to mix well. Then add a little chili oil and basil.

Step 9

Step 9

9

Enjoy!