Sweet and Sour Fish Recipe

Sweet and Sour Fish is a classic Chinese dish where whole fish is lightly battered, deep-fried to a golden crisp, and finished with a glossy, tangy-sweet sauce. Traditionally enjoyed during Chinese New Year, fish symbolizes abundance and good fortune. This version brings out bold flavor and celebratory flair—perfect for special occasions or anytime you crave something indulgently delicious. Happy Chinese New Year!

Sweet and Sour Fish Recipe

Serves: 2
Prep Time: 30 minutes
Cook Time: 10 minutes

For the fish:
3 pounds whole white bass, cleaned, or replaced with others
2 tablespoons rice wine
1/8 teaspoon of salt
8 slices ginger
2 stalks scallions
1/4 cup cornstarch, for coating
4 cups oil, for frying

For the batter:
1 ½ cups cornstarch, or other starch
Pinch of salt
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg white
¾ cup cold club soda

For the sweet and sour sauce:
1 cup chicken stock
3 tablespoons ketchup
2 tablespoons sugar
1 tablespoon rice vinegar
1/8 teaspoon salt
1/2 teaspoon ginger, minced
2 cloves garlic, minced
2 tablespoons red bell peppers, finely diced
2 tablespoons green bell peppers, finely diced
1 tablespoon cornstarch
3 tablespoons water

Sweet and Sour Fish Instructions

1. Cut and marinate the fish:

• Make 4 to 6 evenly spaced cuts on each side of the fish, without cutting through the flesh completely.
• Place the fish on a large plate. Season with rice wine, salt, ginger slices, and scallions. Marinate for 10 minutes.
• Discard the marinade along with the ginger and scallions before cooking.

2. Coat the fish:

• Lightly dust the fish with cornstarch.
• In a bowl, whisk together cornstarch, salt, baking powder, baking soda, egg white, and cold club soda until smooth.
• Coat the fish evenly with the batter.

3. Deep-fry:

• In a deep pot over high heat, heat oil to 350°F (177°C).
• Hold the fish by the tail and carefully spoon hot oil over the body to set its shape before placing it into the oil.
• Deep-fry for about 4 minutes, or until golden brown and fully cooked. Remove, drain, and transfer to a serving plate.

4. Make the sauce and serve:

• In a small pot over medium heat, combine chicken stock, ketchup, sugar, rice vinegar, and salt. Whisk well.
• Add the minced ginger, garlic, red bell pepper, and green bell pepper. Stir to combine.
• Add the cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water) and stir until the sauce thickens.
• Pour the sauce over the fried fish and serve immediately.

Tips & notes

• This dish works best with a fresh, whole white fish. Bass, tilapia, or rockfish are good options.
• Make sure the oil is hot enough before frying to get that perfect crispy texture.
• Use a deep pot and long tongs to safely handle the whole fish while frying.
• In Chinese, the word for “fish” (鱼 *yú*) sounds like “abundance.” The phrase “年年有余” (*nián nián yǒu yú*) means “may you have abundance every year.” That’s why whole fish dishes are a must for the Lunar New Year table!