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.

Beijing Style Sweet and Sour Fish Fillet (糖醋鱼片)

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

  1. Season the fish fillet with salt and pepper, then dip in beaten egg and coat with cornstarch.
  2. Heat vegetable oil in a pan and fry the fish fillet until golden brown. Remove and set aside.
  3. In the same pan, sauté garlic, red bell pepper, and green bell pepper until fragrant.
  4. Combine white vinegar, sugar, soy sauce, ketchup, and water in a bowl to make the sweet and sour sauce.
  5. Pour the sweet and sour sauce into the pan and bring to a simmer.
  6. Add the dissolved cornstarch to thicken the sauce, then return the fried fish fillet to the pan and coat with the sauce.
  7. 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