Beijing Style Sweet and Sour Fish Fillet (糖醋鱼片)
糖醋鱼片 (Beijing Style Sweet and Sour Fish Fillet) is a popular dish in Beijing cuisine, known for its sweet and tangy flavors combined with tender fish fillets.
Ingredients
- 500g fish fillet, sliced
- 1 egg, beaten
- 1 cup cornstarch
- 1/2 cup vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1/2 cup white vinegar
- 1/4 cup granulated sugar
- 3 tbsp soy sauce
- 1 tbsp ketchup
- 1/2 cup water
- 1 tsp cornstarch, dissolved in 2 tbsp water
- Salt and pepper to taste
Instructions
- Season the fish fillet with salt and pepper, then dip in beaten egg and coat with cornstarch.
- Heat vegetable oil in a pan and fry the fish fillet until golden brown. Remove and set aside.
- In the same pan, sauté garlic, red bell pepper, and green bell pepper until fragrant.
- Combine white vinegar, sugar, soy sauce, ketchup, and water in a bowl to make the sweet and sour sauce.
- Pour the sweet and sour sauce into the pan and bring to a simmer.
- Add the dissolved cornstarch to thicken the sauce, then return the fried fish fillet to the pan and coat with the sauce.
- Serve the Beijing Style Sweet and Sour Fish Fillet hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 10g
- Carbohydrates
- 15g
Supplies
Frying pan Bowl Whisk Knife Cutting board
Tools
Stove Measuring cups and spoons
Serving suggestions
Serving Suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Make sure the fish fillet is thoroughly dry before coating with cornstarch to achieve a crispy texture.
Cost
$15