Zhejiang-style Sweet and Sour Fish
Zhejiang-style sweet and sour fish is a popular seafood dish from the Zhejiang Province in China. The dish is known for its crispy fried fish pieces coated with a sweet and tangy sauce made from vinegar, sugar, and tomato paste. The dish often features colorful vegetables such as bell peppers, carrots, and bamboo shoots. Zhejiang-style sweet and sour fish is a perfect mix of flavors and textures, and is a favorite among seafood lovers.
Ingredients
- 1 medium-size grass carp, or 4 whitefish, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 egg white
- 1/4 cup cornstarch
- 1/4 cup water
- 2 scallions, cut into 1-inch lengths
- 6 slices fresh gingerroot
- 1/4 cup thinly sliced bamboo shoots
- 1/4 cup thinly sliced cloud ears, soaked in warm water for 15 minutes, drained, and any hard parts removed
- 1/4 cup thinly sliced water chestnuts
- 1/4 cup thinly sliced carrot
- 1/4 cup chicken broth
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp cornstarch mixed with 2 tbsp chicken broth
About the recipe
Cook Time: 40 minutes
Portions: 4 servings
Difficulty: Medium