Chinese
Sweet and Sour Whole Fish
Crisp whole fish finished with a bright sweet-and-sour glaze that clings to scored golden flesh.
4 servings · 35 minutes prep · 20 minutes cook
Ingredients
Main
- 1 whole whole sea bass, 2 lb, scaled and cleaned
- 1 tsp kosher salt
- 1 tbsp shaoxing wine
- 1/2 cup cornstarch
- 6 cups avocado oil, for frying
- 1/3 cup rice vinegar
- 1/3 cup granulated sugar
- 1/4 cup ketchup
- 2 tbsp light soy sauce
- 1/2 cup water
- 1 tbsp cornstarch slurry
- 2 tbsp peas
- 2 tbsp carrot, finely diced
Directions
Method
- Pat the whole sea bass dry. Score both sides deeply on the diagonal, then rub the fish inside and out with the kosher salt and Shaoxing wine. Rest for 20 minutes.
- Pat the fish very dry again and coat it with the cornstarch, working starch into the scored cuts and shaking off loose excess.
- Heat the avocado oil to {{temperature:375°F}}. Fry the fish, ladling oil over the top, until crisp and {{temperature:145°F}} at the thickest part, 8-10 minutes. Transfer to a warm platter.
- In a saucepan, bring the rice vinegar, sugar, ketchup, light soy sauce, and water to a simmer. Stir in the peas and carrot.
- Stir in the cornstarch slurry and simmer just until the sauce turns glossy and lightly thickened. Pour the sauce over the fried fish immediately and serve while the edges are still crisp.
