Sweet and Sour Fish Bites

Tangcu Yu Kuai (糖醋鱼块)

Fluffy bites of fried fish are coated in a luxuriously rich and tangy sweet ’n’ sour sauce with a bright pop of citrus flavor and a dash of toasted sesame.

Traditionally, Sweet and Sour Fish is made with an entire fish that’s lightly battered and deep fried. However, a quick version (with the same great flavor!) can be made by simply using fish fillets. By foregoing the process of cleaning and preparing a whole fish, you add more adaptability and require less time. Sweet and Sour Fish Bites, therefore, is a fun weeknight meal anyone can make.

Instead of using the traditional batter, you can also bread the fish bites by simply coating them in a mix of corn starch and flour (1 cup Corn Starch to ½ cup Flour). The traditional batter, similar to the batter for Sweet and Sour Chicken in the US, will create a light coating that absorbs plenty of flavor. It will highlight the tender fish and rich sauce. The advantage of breading the fish, however, is that it creates an extra crispy layer which contrasts nicely with the texture of the fish and won’t become soggy. Each type of coating has its advantage and you will probably develop your own preference, so experiment to find the one that suits you best.

The Sweet and Sour Sauce used in this recipe is one of the most classic versions found in China with one slight exception. The sauce adds citrus flavors from Orange Juice Concentrate or Lemonade Concentrate. Adding these citrus flavors is not extremely common in mainland China but it does happen. Citrus flavored Sweet and Sauces (and all Sweet and Sour Sauce for that matter) are more commonly used in ‘Chinese’ American cooking. Regardless, the combination of citrus flavor with fish is one I simply couldn’t pass up and the flavors play really well together. So, this sauce will taste similar to the sauces used for Orange Chicken or Lemon Chicken in American Chinese restaurants.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serving: 2 people

Ingredients

2 – 4 Fish Fillets (Depending on Size; White Fish such as Tilapia, Flounder, Cod, Whiting, or Carp)

Marinade
1 Tbsp. Shaoxing Rice Wine
1 Tbsp. Ginger Scallion Slurry

Batter / Breading
1 cup Corn Starch
1 1/2 cups All Purpose Flour
1 tsp. Salt

Sauce
1/2 cup Ketchup
1 Tbsp. Orange Juice Concentrate OR Lemonade Concentrate (Optional)
3 Tbsp. White Sugar
3 Tbsp. White Vinegar
1/4 tsp. Salt

Peanut Oil

Brightening Oil
1 tsp. Scallion Oil OR 1 tsp. Sesame Oil

Garnish
1 tsp. finely sliced Scallion
1 tsp. roasted Sesame Seeds

Directions

1.) Cut the Fish fillet in half lengthwise and then cut each strip into 2-inch bite-size pieces.

2.) Place the Fish in a large bowl filled with water and wash the Fish thoroughly. Drain the water and then mix in the Marinade ingredients (Rice Wine and Ginger Scallion Slurry). Allow the Fish to rest for a few minutes while preparing the other ingredients.

3.) To make the Batter, whisk together the Corn Starch, Flour, and Salt. Then gradually add water, mixing by hand, until a thick glue-like batter forms. Add the Fish bites to the Batter, mix, and allow to rest.

4.) Prepare two different bowls for the Sauce. In one bowl, add the Ketchup, and in a different bowl add the Orange Juice Concentrate, Sugar, Vinegar, and Salt – mix these together until the sugar mostly dissolves.

5.) Fill a wok at least 1/3 full, but no more than half full, with Peanut Oil for Deep Frying and heat on high. When the Oil is hot, pick up a Fish bite in the palm of your hand and carefully squeeze it between your thumb and index finger into the hot oil near the edge of the wok. Repeat with the other pieces of Fish, starting with the larger pieces first, until the wok is filled but not overcrowded. Usually, I will cook the Fish bites in two batches.

(If you’re worried about splash back from the Oil, keep your hand close to the Oil when adding the Fish and also keep your hand lightly coated in the batter. The batter will act as an extra layer of protection. Also, be sure to add the Fish bites around the outer edge of the wok. The Fish will naturally move to the center of the wok after being added to the hot oil. So, by adding the Fish around the outer edge, the batter will be set by the time the Fish reaches the center, which will prevent the pieces from clumping together.)

6.) Fry the Fish for about 1 to 2 minutes until crispy and golden. Remove with a wire strainer and set on a wire rack.

7.) Quickly drain the Oil in the wok or simply switch to a skillet or different wok and heat on medium. Add about 2 to 3 Tbsp of hot Peanut Oil to the wok and coat the surface.

8.) Add the ketchup to the hot wok and cook stirring constantly for about 15 seconds until the ketchup is hot, its color has changed slightly, and the sauce is thinner.

9.) Pour the other Sauce ingredients into the wok along with about 1 Tbsp of Water. Stir constantly for about a minute until the Sauce has thickened. Then add the Brightening Oil and mix quickly.

10.) Toss the Fish Bites in the Sauce and serve with rice. Or, plate the Fish Bites, pouring the Sauce over them, and then serve with rice. (I’ve found the second way to be better for keeping the breading crispier). Optionally, Garnish with finely sliced Scallion and Sesame Seeds.

 

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