Shanghai Style Sweet and Sour Fish Soup (上海糖醋鱼汤)
上海糖醋鱼汤 (Shanghai Style Sweet and Sour Fish Soup) is a classic dish in Shanghai cuisine, known for its delicate balance of sweet and sour flavors combined with tender fish slices in a comforting soup.
Ingredients
- 500g white fish fillets, sliced
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 4 cups chicken or fish broth
- 3 tbsp soy sauce
- 1 tbsp cornstarch, dissolved in 2 tbsp water
- Salt and pepper to taste
Instructions
- In a bowl, coat the fish slices with cornstarch, then dip in beaten eggs.
- Heat vegetable oil in a pot over medium heat and fry the fish until golden brown. Remove and set aside.
- In the same pot, sauté the onion and red bell pepper until softened.
- Add rice vinegar, sugar, broth, and soy sauce. Bring to a simmer.
- Stir in the cornstarch mixture to thicken the soup.
- Add the fried fish slices and season with salt and pepper.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Bowl Knife Cutting board Spatula
Tools
Frying pan Whisk
Serving suggestions
Serve the Shanghai Style Sweet and Sour Fish Soup with steamed rice for a complete meal.
Tips & tricks
For a more tangy flavor, you can adjust the amount of rice vinegar and sugar according to your preference.
Cost
$15