Crispy Sweet and Sour Fish Recipe

Sweet and Sour Fish is a popular dish in both Chinese restaurants and home kitchens. Served whole and fried to crispy-tender perfection, it’s then finished with a glossy, tangy-sweet sauce for a vibrant and auspicious centerpiece.

This recipe uses two secret ingredients for a light, crispy batter: baking powder and water chestnut flour. (You can substitute glutinous rice flour if needed.)

Traditionally enjoyed during Chinese New Year for its symbolic meaning, the word for fish—“yu”—sounds like the word for “surplus” or “abundance.” The phrase “nian nian you yu” wishes for prosperity every year. And when served whole, fish symbolizes completeness, as in the saying “you tou you wei”—to start and finish strong.

Recipe

Serving: 2
Prep time: 30 minutes
Cook time: 10 minutes

For the fish and marinade:
1 (2-pound) whole sea bass, cleaned
Salt
2 tablespoons rice wine
6 thin slices ginger
3 scallions, cut into 1-inch pieces

For the sweet and sour sauce:
4 tablespoons ketchup
3 tablespoons sugar
1 tablespoon rice vinegar
1/2 teaspoon salt
1 cup chicken stock
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 tablespoon oil
3 thin slices ginger, finely minced
3 cloves garlic, finely minced
2 scallions, white parts finely chopped and green parts julienned

For the batter:
1 cup cornstarch
4 tablespoons water chestnut flour (or glutinous rice flour)
1/2 teaspoon baking powder
Pinch of salt
1 egg
1 tablespoon oil
3/4 cup water
4 cups vegetable oil, for frying

Instructions

1. Marinate the fish:

• Make 4 evenly spaced diagonal cuts into each side of the fish, cutting to the bone but not all the way through. Transfer to a shallow dish that fits the fish.
• Season both sides of the fish with salt, lifting the cut flaps to season inside. Pour rice wine evenly over and inside the fish, rubbing it in lightly.
• Stuff the ginger and scallion pieces under the cuts and inside the fish. Sprinkle any remaining on top. Let marinate for 20 minutes.

2. Prepare the sauce:

• In a bowl, mix ketchup, sugar, rice vinegar, salt, and chicken stock until combined. Set aside.

3. Make the batter:

• In a large bowl, combine cornstarch, water chestnut flour, baking powder, salt, egg, and oil.
• Add half the water and mix well, then the rest and mix again until smooth. The batter should be quite thin.

4. Coat and fry the fish:

• After 20 minutes, remove all ginger and scallions from the fish.
• Pour the batter over the fish and use your hands to coat it evenly, including under the cuts.
• Heat the oil in a large pot to 350°F. Test with a drop of batter—it should rise and bubble immediately.
• Holding the fish by the tail, carefully ladle hot oil over it for about 1 minute to set its shape. Then gently lower it into the oil and deep-fry for about 4 minutes, flipping halfway through, until golden brown.
• Remove the fish and drain on paper towels. Once no longer dripping, transfer to a serving plate.

5. Finish the sauce:

• Mix the cornstarch and water into a slurry.
• In a separate pan over medium-high heat, add 1 tablespoon oil. Sauté garlic, ginger, and white scallion parts for 30 seconds until fragrant.
• Pour in the sauce mixture, then stir in the slurry and cook until thickened.

6. Serve:

• Pour the finished sauce over the fried fish and garnish with julienned green scallions.

Tips & notes

• Secret to a crispy batter: Water chestnut flour and baking powder make the coating especially light and crisp. Glutinous rice flour works too.
• Setting the shape: Ladling hot oil over the fish before deep-frying helps it hold a beautiful shape for serving.
• Symbolism: Serving the fish whole represents a complete beginning and end—an auspicious detail for New Year celebrations and beyond.