Cantonese Sweet & Sour Fish

Crisp-coated fish pieces glazed in a glossy, tangy tomato and vinegar sauce with peppers.

TIME BREAKDOWN
Prep: 25 min
Cook: 20 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g thick skinless firm white fish fillets such as cod or haddock, cut into 4cm chunks
  • For the marinade: 1 tbsp Shaoxing rice wine
  • 1/2 tsp ground white pepper
  • 1/2 tsp fine salt
  • 1 egg, beaten
  • 100g potato starch or cornflour
  • Vegetable oil, for deep-frying (about 1 litre), plus 1 tbsp for stir-frying
  • For the sauce: 4 tbsp tomato ketchup
  • 4 tbsp rice vinegar
  • 4 tbsp caster sugar
  • 100ml orange juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cornflour mixed with 2 tbsp water
  • 1 small onion, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 small carrot, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 spring onions, finely sliced, to garnish

Method

  1. Mix the fish gently with the Shaoxing wine, white pepper and salt and leave for 10 minutes. Add the beaten egg, then coat each piece in the potato starch, pressing it on.

  2. Heat the oil for deep-frying in a deep, heavy-based pan to 180°C. Fry the fish in 3 batches for 3 to 4 minutes until golden and cooked through. Drain on a wire rack.

  3. Mix the ketchup, vinegar, sugar, orange juice and Worcestershire sauce in a bowl.

  4. Heat the 1 tbsp oil in a clean wok over a high heat. Stir-fry the onion, pepper and carrot for 2 minutes. Add the garlic and stir for 15 seconds.

  5. Pour in the sauce and bring to the boil. Stir the cornflour paste, add it and simmer for 1 minute until thickened and glossy.

  6. Slide the fish into the sauce and fold gently for 20 seconds just to coat. Scatter with spring onions and serve at once with steamed rice.