Pieces of fried fish in sweet and sour sauce (recipe with photos) | Chinese cuisine

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Updated: Anton Soroka

01/12/2017 Cooking time: 30 min

Chinese cuisine is characterized by interesting combinations of sweet and salty. Watch how to cook fish in sweet and sour sauce in Chinese. It has an unusual taste for us, but you will like it.

Pieces of fried fish in sweet and sour sauce (recipe with photos) | Chinese cuisine

Dance Yu Pian, or Fish in sweet and sour sauce , is a popular dish of Jiangsu-Zhejiang (Coastal) cuisine. The sweet and sour taste of dishes is a characteristic feature of this culinary school, which is considered the most sophisticated and refined in China. The capital of Jiangsu Province (Chinese: 江苏, pinyin Jiangsu) is the city of Nanjing (Chinese: 南京, pinyin: Nanjing), which has been the capital of China more than once. By the way, Beijing (Beijing) literally means “Northern Capital”, and Nanjing means “Southern Capital”. And, of course, the best chefs were invited from all over China for the emperors, who enriched the Coastal cuisine with their creations, improving existing recipes and inventing new ones. The most popular heat treatment methods are boiling, steaming, stewing and simmering. Among the seasonings, vegetable oil, vinegar, sugar (mostly candy sugar), sweet bean paste and rice wine are in particular demand (although in China they probably don’t add it to tea). The best vinegar in China is from Jiangsu province from the city of Zhenjiang (Chinese: 镇江, pinyin Zhenjiang), some varieties of which are aged for decades. The dish of Dance Yu Pian “ Fish in sweet and sour sauce ” also has, so to speak, a brother (or sister?) - a dish that is prepared from large pieces of fish, and that’s where the differences end. From the name it follows that the fish is cut into pieces to make it more convenient to eat. The dish can be prepared from both river fish and sea fish (it depends on you, but I still prefer sea fish). An original combination of sweet and sour sauce, crispy vegetables, an unobtrusively noticeable spicy-hot taste of garlic and hot green pepper, and pieces of juicy and tender white fish - this is how you can describe this dish. Despite its spectacular and festive appearance, it is prepared quickly and simply. You can verify this by preparing this dish at home.

INGREDIENTS (for 2 servings): fish fillet (without skin) – 250 g, onion – 1 small onion, red paprika – half a medium pod, green hot pepper – 2 pods, garlic – 1 clove, ketchup – 2 tbsp. l.*, white rice vinegar – 2 tbsp. l.*, white sugar – 2 tbsp. l.*, corn starch – 2 tbsp. l., peanut butter - 3 tbsp. (Peanut oil is preferred, but any other vegetable oil is fine). *Instead of ketchup, white vinegar and white sugar, ready-made sweet and sour sauce is perfect - 6-7 tablespoons.

Let's prepare the sweet and sour sauce. This is a simple sauce made from the most common ingredients that can always be found at home (if you cook it yourself, of course) - sugar, ketchup and white vinegar (preferably Chinese, or even better, rice vinegar). You just need to mix the ingredients in a container of suitable volume until the sugar dissolves.

Then you need to prepare the vegetables - wash the paprika and green peppers, peel the garlic and onions. Since we need the pieces to be of a size convenient for eating with chopsticks, we will take a medium onion. Cut it lengthwise into four parts, and then crosswise in half. Then we separate each octam into layers. After removing the seeds, cut the paprika into diamonds (for beauty) or rectangular slices. We chop the green hot pepper in the same way (removing the seeds and white partitions, they give almost all the heat to the pods). Grind the garlic in a convenient way (say, squeeze it out with a garlic press).

Cut the fish fillet (preferably sea fish, without bones) into small pieces - say, 2 cm by 2.5 cm (of course, you don’t need to measure with a ruler).

Roll the fish fillets in cornstarch; it sticks perfectly to the wet fish pieces.

Fry pieces of breaded fish fillet in heated peanut oil until a crust forms - don’t get carried away so as not to dry out the fish, it should be juicy. Fry the fish in batches, placing the finished pieces on a paper towel to blot off excess oil.

Quickly fry the prepared vegetables in heated peanut oil, stirring constantly, for a minute or two over low heat. The vegetables will remain almost raw and will become a little softer. Remove them from the wok and set aside.

Heat a little peanut oil in a clean wok, pour the prepared sweet and sour sauce into the wok, fry it a little to make it thicker (you don’t want the sauce to be too thick, it should be quite fluid and sticky).

Add fried vegetables to the wok and stir. Add the fish pieces, carefully mix everything again so that the sauce covers the food, let the fish pieces warm up and remove the wok from the heat. If the sauce has thickened, there is no need to dilute it with water - the sauce will lose concentration, and, as a result, the taste will deteriorate (the ratio of sugar and vinegar will change). It's best to add more sauce (say, ready-made sweet and sour sauce). It's better to have a lot of it than to have it too thick.

Place the cooked vegetables and fish in a serving dish and serve. Boiled or steamed rice goes well with this dish. But it is no less tasty without a side dish.

Best regards, Sergey Zverev.

See all recipes in the section "Chinese cuisine"

Fish in sweet and sour sauce, Chinese style

The cuisine of the Celestial Empire is becoming increasingly popular in the world. The unusual combinations of products adopted by the Chinese give the dishes a very special, sweet and sour taste, completely different from the traditional European flavors. Previously, exotic East Asian dishes were served only in chic restaurants, but today any housewife can create an unusual culinary masterpiece in her own kitchen. To do this, you just need to carefully study the recipes we have selected and purchase the necessary products. And everything else, as they say, is a matter of technique.

Chum salmon in sweet and sour sauce, Chinese style

Ingredients

• chum salmon fillet – 500 g
• hot green pepper – 4 pods
• white onion – 2 pcs.
• red paprika – 1 pod
• garlic – 2 cloves
• white rice vinegar – 4 tbsp
• sugar – 4 tbsp
• ketchup – 4 tbsp
• corn starch – 4 tbsp
• peanut butter – 6 tbsp

How to cook

1. For the sauce, mix ketchup, granulated sugar and vinegar in a deep container and ensure that the sugar crystals are completely dissolved in the liquid ingredients.
2. Rinse the fish fillet and cut into 2x2.5 cm pieces, roll in cornstarch and fry in hot peanut oil until light golden brown. Then place on a paper towel to absorb excess fat.
3. Chop the vegetables into slices and sauté in oil until soft.
4. Heat peanut oil (2 tbsp) in a thick frying pan, pour in the sauce and heat it, stirring constantly, until thickened.
5. Add vegetables to the sauce, add fish slices and mix very carefully so that the liquid mass envelops each piece of fillet. Cover with a lid and simmer for 8-10 minutes.
6. Place the finished dish on a serving plate and serve with fresh vegetables and boiled long-grain rice.

Chum salmon in sweet and sour sauce, Chinese style

Cooking process

Cut the fish fillet into pieces, the length of which should be 3 cm and the width - 2 cm. In this case, the food can be eaten with chopsticks. Cut the onion into quarters vertically and then halve each piece horizontally – you should end up with flat pieces. Wash the bell pepper, remove the stem and seeds, and chop it in the same way as the onion. Prepare sweet and sour sauce in a bowl. To do this, mix sugar, ketchup and vinegar in equal parts so that you get a homogeneous mass. Roll pieces of fish fillet in starch.

How to cook fish in a frying pan for this recipe? Heat a frying pan with peanut or olive oil over high heat, add the fish and stir-fry for 5 minutes. Transfer the fried fish to a napkin to remove excess oil.

Place vegetables in the pan and add chopped garlic. Stir and fry over high heat for no more than two minutes. Place the prepared peppers and onions on a plate, and pour the sweet and sour sauce into the frying pan. Turn off the heat after a minute and add the vegetables again, mix everything well. After another minute, add the fried fish pieces to the pepper and onion. Stir the ingredients with a spatula until each piece is completely covered with a layer of sauce. So, you have got fish in sweet and sour

Divide the fish into portions and place on plates. Serve the dish without a side dish or add noodles and boiled rice.

Salmon in Chinese sweet and sour sauce

Ingredients

• salmon – 1 kg
• sweet onion – 2 pcs
• bell pepper – 3 pcs
• avocado – 2 pcs.
• green beans – 200 g
• sesame seeds – 150 g
• ginger root – 75 g
• garlic – 2 cloves
• tomato paste – 1 tbsp
• water – 1.5 tbsp
• starch – 1 tbsp
• soy sauce – 3 tbsp
• sugar – 2 tbsp
• vinegar – 1 tsp
• freshly squeezed lemon juice – 3 tbsp
• vegetable oil
• salt
• ground pepper

How to cook

1. Dissolve vinegar in half a glass of water, add soy sauce and tomato paste, mix thoroughly, put on fire and bring to a boil. Then add sugar and starch diluted with one glass of warm water, reduce the heating level to a minimum and continue cooking until thickened. To prevent the mixture from burning, stir regularly with a wooden spoon.
2. Cut the fish into thin, long portion slices, sprinkle with lemon juice and fry in a frying pan until a tender golden brown crust forms. Then place on a plate and remove excess oil with a paper towel.
3. Cut the onion into pieces and sauté in a wok. Add ginger, grated on a fine grater, and garlic, passed through a press.
4. Chop the pepper, avocado and green beans into medium-sized cubes, add to the onion and cook for 10 minutes.
5. At the end, carefully place the fish and pour in the prepared sweet and sour sauce. Simmer covered for 15-20 minutes, sprinkle with sesame seeds and serve with boiled rice.

Salmon in Chinese sweet and sour sauce

Important: In China, a special wok pan is used for frying and stewing. Its specific shape facilitates the cooking process and allows you to bring each ingredient to the desired condition much faster.

Pike perch in sweet and sour sauce, Chinese style

Ingredients

• pike perch fillet – ½ kg
• sweet pepper – 2 pcs.
• carrots – 2 pcs.
• starch – 20 g
• canned pineapple – 1 can
• tomato ketchup – 2 tbsp
• Tabasco sauce – ½ tsp
• white wine vinegar – 2 tbsp
• sugar – 2 tbsp
• salt
• pepper mixture

How to cook

1. Combine the juice of canned pineapples with 50 ml of water, vinegar, ketchup, sugar, salt and Tabasco, stir until smooth and bring to a boil over medium heat.
2. In a water bath, heat 30 ml of water in which 1 tablespoon of starch is dissolved until thickened and pour into the frying pan.
3. Cut the carrots into slices, pineapples into cubes, add to the sauce and boil for 3-4 minutes, stirring all the time.
4. Cut the fish into portions, fry in hot oil until cooked, place on a plate, pour over the sauce, garnish with boiled rice, garnish with herbs and serve.

Pike perch in sweet and sour sauce, Chinese style

Important: For each dish, we select a recipe with a photo so that you can see what the finished dish will look like later. In addition, from the visual image you can get ideas for serving and serving unusual dishes on the table.

Pink salmon in Chinese sweet and sour sauce

Ingredients

• fresh fish (pink salmon) – 450 g
• lilac onion – 2 pcs.
• sugar – 1/3 tbsp
• garlic – 2 cloves
• rice vinegar – 6 tsp
• tomato sauce – 8 tsp
• starch – 1 tbsp
• sugar – 2 tsp
• water – ¼ tbsp
• flour – 3 tbsp
• egg – 1 pc.
• salt
• black pepper
• vegetable oil

How to cook

1. Start cooking by processing the fish. Rinse the boneless pulp, cut into small squares of the same size, add salt and pepper and leave to soak for 20 minutes.
2. Peel the onion and chop into slices, pass the garlic through a press.
3. For the sauce, combine tomato, sugar, rice vinegar, water in a small container and mix well.
4. Prepare a batter from flour and eggs, dip the fish pieces into it and fry in hot oil until a crust forms.
5. Separately sauté the onion and garlic, pour in the sauce, then add the fish and, stirring lightly, bring to readiness. Serve hot.

Pollock in Chinese sweet and sour sauce

Tip: To ensure that the finished sauce has a pleasant, creamy consistency, you should add more delicate corn starch, rather than potato starch. A tasty, rich and memorable aroma will be given to the dish by fragrant spices, which are always included in each recipe.

Pollock in Chinese sweet and sour sauce

Ingredients

• pollock – 1 kg
• white onion – 3 pcs.
• carrots – 2 pcs.
• canned pineapples – 1 can
• fresh ginger – 100 g
• ground coriander – 1 tsp
• garlic – 3 cloves
• water – 375 ml
• olive oil – 125 ml
• vinegar – 1 tbsp
• soy sauce – 3 tbsp
• tomato – 1 tbsp
• brown sugar – 2 tbsp
• starch – 1 tbsp
• flour – 5 tbsp
• egg – 2 pcs
• ground red pepper – 1/3 tsp
• vegetable fat – 1 tbsp

How to cook

1. For the sauce, melt the vegetable fat in a water bath. This usually takes 1 minute.
2. Dilute starch in water, mix with vinegar, soy sauce, tomato paste, sugar and melted fat. Place on low heat and heat until the mixture thickens.
3. Remove the fish meat from the bones, cut into small pieces, roll in flour, dip in an egg beaten with spices and fry in hot oil until golden brown. Then place each slice on a paper napkin so that it absorbs excess oil.
4. Cut the onion into thin half rings, grate the ginger and carrots, pass the garlic through a press. Fry in oil until golden brown, at the end add finely chopped pineapples and fish, stir, cover and simmer for about 15 minutes.
5. Serve on a large serving platter.

Pollock in Chinese sweet and sour sauce

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Basics

Sauce

Garnish

Batter

Chinese fish (in sweet and sour sauce) - recipe in a frying pan

You want to fry fish deliciously, to cook it in a special way, but are you tired of these familiar tastes, these familiar spices? In this case, for a change, you should take a closer look at Asian cuisine. And in this article you will learn how to cook fish in sweet and sour sauce in Chinese!

What is this dish? Here, of course, it is worth noting that there is no original Chinese recipe, but if we generalize and highlight the important, then everything is built on such principles.

The fish is marinated in soy sauce with seasonings. Then they are fried in breading or batter. Next, vegetables are fried, most often bell peppers, onions, herbs, etc. Then everything is combined and topped with a special sweet and sour sauce. The result is a bright and very tasty dish!

For a sweet taste, pineapple is most often added, and pieces of pineapple go to the vegetables, and pineapple juice (or syrup) is included in the sauce.

Below is a detailed recipe, with step-by-step photographs and all the subtleties. What follows are various tips that will help diversify and somehow complement the “classic” recipe.

Traditions

Why is Chinese fish so popular in China? Fish (like vegetables and seafood) is considered an “additional food” in this country - rice has always been and is the basis. Seafood and fish dishes are more popular on the coast. Traditions do not forbid combining fish in one dish with chicken or meat (and sometimes likening it to meat), adding not only soy salty sauce, but also sugar, mixing not only with vegetables, but also with fruits.

But the sharp fishy smell is appreciated, perhaps, only in a specific fish sauce - in dishes they try to weaken it with the help of, for example, cognac.

Fish with vegetables in sweet and sour sauce (Chinese style)

By the way, what kind of fish do we need? And you can take any fish that you like best. This dish can be prepared from red fish (pink salmon, salmon, chum salmon, etc.) and white fish (pollock, hake, for example).

The main thing is that it is a fish fillet, already processed, without small bones. Thawed (if it was frozen).

• Fish fillet – 500 g.
• Soy sauce – 1 tbsp. spoon;
• Wheat flour - 0.5 cups;
• Corn starch - 0.5 cups;
• Salt – 0.5-1 teaspoon;
• Black pepper – 1 teaspoon;
• Vegetable oil (for frying) – 0.5 cups;

• Garlic – 3 cloves;
• Onions – 0.5 pcs.
• Sweet pepper – 0.5-1 pcs. (different colors);
• Pineapple (canned) – 1 handful of cubes;
• Starch – 1 teaspoon;
• Oil for frying;

• Pineapple juice (or syrup from a jar) – 1/3 cup;
• Sweet chili sauce – 4 tbsp. spoons;
• Vinegar 6% – 1 tbsp. spoon;
• Soy sauce – 1 tbsp. spoon;

First of all, let's prepare the sauce. Open a jar of canned pineapples and transfer the pieces. Pour the syrup into a separate bowl (a third of a glass or a little more).

Add chili ketchup, vinegar and soy sauce to the syrup. Stir, then taste. If necessary, if it is too sweet for you, you can add a little more vinegar or sauce.

Let's move on to the fish. Just in case, we inspect the fish fillet again for the presence of small bones, then cut it into pieces like this. Not big, but not too small either.

Add a spoonful of soy sauce to the fish, then mix well. Place a wide cup nearby into which we pour flour, starch and salt (to taste). This also includes black pepper. Mix.

Pour vegetable oil into the frying pan (reserve 2-3 tablespoons for later), heat well.

While the oil reaches the desired temperature, roll the fish pieces in flour breading. Place directly into the flour and mix so that each piece is breaded on all sides.

Carefully transfer the fish pieces into a frying pan (in our case, a wok), fry, stirring occasionally for several minutes, until the pieces are crispy. As you can see, you need enough oil so that the fish does not stick to the bottom.

Place the fried fish in a separate bowl, lightly shaking off the oil. We don't need this oil, we drain it. You can even wipe the pan additionally.

Finely chop the garlic, then peel and cut the bell pepper and onion into small slices.

Pour a couple of tablespoons of oil into the frying pan and heat it up. First we send the garlic. Fry for a minute or two and stir quickly so that nothing burns. We need flavor.

Now add the chopped peppers and onions here. Continue stirring and frying over high heat for 1-2-3 minutes. There is no need to bring it to full readiness.

Pour the previously made tomato-soy sweet and sour sauce into the vegetables. Mix a teaspoon of starch with 3 tablespoons of water. Stir, then pour into the pan. This will give the sauce a slight viscosity.

Simmer for 2-3 minutes, stirring constantly. The sauce should evaporate slightly. After this, put pieces of canned pineapple and previously fried fish into the frying pan. Stir and simmer in the pan for another 3 minutes.

That's it, the dish is ready! The aroma is indescribable! And how delicious it looks! When serving, for a more Asian style, it is recommended to garnish with a few pinches of sesame seeds. This is optional, because there is no sesame in the list of ingredients.

Fish in sweet and sour sauce

I have long wanted to learn how to cook Chinese cuisine. Since I don’t really like just fried fish, and I like the Chinese version of fish in sweet and sour sauce, I decided to start with this dish. After researching different options on the Internet, I settled on one of them. It turned out very tasty. There is already a similar recipe on the site, but it differs in composition.

Sichuan cuisine

The most attractive is Sichuan cuisine, characterized by fatty and spicy dishes. It represents the bright and spicy flavors of food. Nuts, garlic, sesame seeds and hot peppers are widely used in the cooking. A special place is occupied by Sichuan pepper - the most important spice that has nothing to do with pepper. This savory additive is the hull of the yellowwood fruit (Zanthoxylum).

Chinese fish stewed with garlic, hot and Sichuan pepper has an aromatic and spicy taste. Along with its slightly pungent, pleasant taste, Sichuan pepper adds a sense of citrus presence and a slight short-term numbness.

Ingredients for “Fish in sweet and sour sauce”:

• Fish fillet (tilapia) – 350 g
• Carrots - 1 pc.
• Bell pepper - 2 pcs.
• Soy sauce (Kikkoman, 3-in marinade, 2-in sauce) - 5 tbsp. l.
• Sugar (in sauce) - 2 tbsp. l.
• Corn starch (4 in batter, 1 in sauce) - 5 tbsp. l.
• Chicken egg (battered) - 1 pc.
• Onion - 1 pc.
• Garlic - 3 teeth.
• Ginger (grated, fresh) - 1 tsp.
• Vinegar (wine 6%, in sauce) - 2 tbsp. l.
• Ketchup (in sauce) - 3 tbsp. l.

Cooking time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Fish in sweet and sour sauce”:

For this recipe I took tilapia fillet, you can use other fish with dense meat. Cut the fillet into pieces, pepper, pour over soy sauce and leave to marinate for 30 minutes.

While the fish is marinating, prepare the vegetables. Chop sweet peppers, carrots, onions coarsely, chop ginger root and garlic finely.

Now mix all the ingredients for the sauce: 0.5 cups of water, Kikkoman soy sauce, sugar, starch, vinegar, ketchup.

Mix the egg with starch, add to the fish and mix everything.

Fry the fish in hot oil. Make sure that the pieces do not stick to each other.

Place fried fish pieces on a paper towel to remove excess fat.

Now let's start frying the vegetables. Throw chopped ginger, garlic, onion, pepper, carrots into the heated oil and stir constantly. If you like it spicy, add 0.5 pods of hot pepper.

After 3-4 minutes, pour the sauce mixture into the vegetables, mix everything thoroughly. Reduce heat, wait for the sauce to thicken, the vegetables should remain a little hard.

Mix the fried vegetables and fish and stir.

Fish in sweet and sour sauce, Chinese style, is ready. Bon appetit.

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6027

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DESCRIPTION

In Chinese cooking, fish is prepared with various seasonings, sugar, combined with vegetables and even meat and chicken products, soy and other sauces. Sauces can be different: from sickly sweet to fiery bitter. Sauces are served as a mandatory element for all dishes: fish, meat, vegetables, rice, soybeans, beans.

The peculiarity of this traditional Chinese dish is that each element of the dish is prepared separately and at the final stage all parts are mixed, infused and served as a whole.

The batter is needed so that the fish does not come into direct contact with the oil during frying and remains juicy.

The fish can be anything you like. We will prepare fish in batter from cod fillet.

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CHINESE FISH IN SWEET AND SOUR SAUCE.

useful tips.

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CHINESE FISH IN SWEET AND SOUR SAUCE.

To prepare fish in sweet and sour sauce, any fish is suitable, as long as you remove the bones before starting cooking. In my case it was salmon, although I think that fish with white meat would also be delicious. This recipe is also good for cooking meat (chicken, turkey, pork). For those who cannot prepare such dishes at home, because... spend most of your time at work, that is, the service is delivery of lunches to the office, where you can choose dishes from Russian, Chinese cuisine, in general, everything you like. And cooking fish in Chinese style in sweet and sour sauce can be left for the festive table. Believe me, this dish will look great during a celebration.

Ingredients: fish – 1 kg. pepper (Bulgarian) – 3 pcs. onions – 2 pcs. canned pineapples – 1 can flour (for batter) – 3-4 spoons egg (for batter) – 2 pcs. ginger root – 6-8 cm garlic – 1-2 cloves coriander (powder) – 1-2 tsp. vegetable oil - for frying Ingredients for the sauce: vinegar - ½ tsp. water – 1 ½ cups tomato paste – 1 tbsp. starch - 1 tbsp. sugar – 1-2 tbsp. soy sauce – 2-3 tbsp. salt, pepper - to taste

Chinese cuisine

Every Chinese knows how to cook fish in a frying pan. Chinese recipes amaze with their phenomenal nature and outlandish ingredients. Peanut chicken, or as the masterpiece of Sichuan cuisine is commonly called, gongbao chicken, is prepared using the famous blend of spices typical of China - the “five flavors”, or wuxianmian. Incredibly, it is very easy to prepare yourself.

When preparing fish in Chinese, it is better not to use wuxianmian because of its sweetish taste. This spice is suitable for sweet pork fried in a wok, and fish should be spicy and spicy.

Chinese cuisine refers to a wide range of regional cuisines in China, as well as the culinary customs of Chinese living in different parts of the world. Numerous cooking features and specific cooking techniques with an impressive dose of philosophical approach make the dishes of this people very famous. They say that this cuisine consists of eight directions, but, taking into account the cuisines of various foreign diasporas, there are many more of them.