Sichuan Sweet and Sour Fish (Classic)

Sichuan Sweet and Sour Fish (Classic)

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Credit: Recipes by Dennis Chan, chef/owner of Blue Bamboo Restaurant, Photographs by Agnes Lopez
the National Culinary Review, March 2020


1 whole fish 1#
½ cup sliced onion
½ cup sliced peppers
½ pineapple chunks
1 tbsp. Chinese cooking wine
1 tsp. salt
2 scallions
1 thumb ginger ,shredded
1/2 cup of cornstarch and oil for deep-frying

4 tbsp ketchup
1 tbsp. cooking oil
4 tbsp. sugar
2 tsp. rice vinegar
1/4 tsp. salt
1/2 cup water
1 tsp. chopped scallion
1 tsp. chopped ginger
1 6oz jar maraschino cherries
1/2 tbsp. cornstarch + 1 tbsp. water


Clean fish and make 3-4 vertical cuts on the fish. And then turn over the fish and make same cuts on other side. Season with salt and cooking wine on the fish both on the surface and inside. Then place scallion and ginger shreds inside the fish and marinate for 30 minutes. Heat oil in a wok until 350 degrees Fahrenheit. Coat the fish with cornstarch, inside and out. Place the fish in and fry until golden brown. Turn over as needed. Check temperature throughout cooking.

In a separate and smaller pot, add all the ingredients for sweet and sour sauce except starch water and simmer for 2 minutes. Stir in starch water and cook until the sauce is well thickened. Drizzle the sweet and sour sauce after the fish is transfer to serving plate.


Main Dish, Seafood, The National Culinary Review

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