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Tang Cu Yu (糖醋鱼) – Sweet and Sour Fish
More recipes: Chinese recipes · All Asian recipes
Tang Cu Yu (糖醋鱼) – Sweet and Sour Fish
Laura Chen
4
15 Minuten
20 Minuten
500
Chinese
Main dish
Tang Cu Yu is deep-fried fish in a sweet and sour sauce of vinegar, sugar, ketchup and soy sauce with bell pepper and carrot. The cornstarch makes the crust crispy, and the sauce tastes fruity and bold. Steamed rice goes well with it.
Ingredients
- 4 fish fillets (e.g. carp or perch)
- Salt and pepper for seasoning
- 100 g cornstarch
- Oil for deep-frying
- 3 tbsp soy sauce
- 2 tbsp vinegar
- 3 tbsp sugar
- 1 tbsp tomato ketchup
- 1 tbsp oyster sauce
- 1 small carrot, in thin slices
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 scallion, cut into rings
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
Instructions
- Season the fish with salt and pepper and then dredge it in cornstarch.
- Heat oil in a pan and deep-fry the fish until golden brown on both sides. Remove it and drain on paper towels.
- Heat a little oil in another pan. Add the garlic and ginger and stir-fry briefly.
- Add the carrot and the green and red bell pepper and stir-fry for a few minutes.
- Add the soy sauce, vinegar, sugar, ketchup and oyster sauce and stir well.
- Bring the sauce to a boil and simmer for a few minutes, until slightly thickened.
- Add the fried fish to the sauce and toss gently so the fish is evenly coated with sauce.
- Garnish with scallions and serve hot.
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