Sweet and Sour Mandarin Fish (Tángcù Júyú)

Tángcù Júyú, or Sweet and Sour Mandarin Fish, is a popular dish in Tianjin Cuisine. This dish features tender fish fillets coated in a sweet and tangy sauce, creating a delightful balance of flavors.

Sweet and Sour Mandarin Fish (Tángcù Júyú)

Ingredients

  • 4 mandarin fish fillets
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1 cup vegetable oil for frying
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 cup pineapple chunks
  • 1/2 cup white vinegar
  • 1/4 cup ketchup
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • Salt and pepper to taste

Instructions

  1. Pat the fish fillets dry with paper towels and season with salt and pepper.
  2. Dredge the fish fillets in cornstarch, then dip them in the beaten eggs.
  3. Heat the vegetable oil in a pan over medium-high heat and fry the fish fillets until golden brown. Drain on paper towels and set aside.
  4. In a separate pan, sauté the diced bell peppers and onion until they are slightly softened.
  5. Add the pineapple chunks, white vinegar, ketchup, sugar, and soy sauce to the pan. Bring to a simmer.
  6. Stir in the cornstarch mixture and cook until the sauce thickens.
  7. Add the fried fish fillets to the sauce, coating them evenly.
  8. Serve the Tángcù Júyú hot, garnished with sliced green onions, and alongside 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
Carbohydrates
30g
Fat
8g

Supplies

Frying pan Saucepan Whisk Sharp knife Cutting board

Tools

Tongs Measuring cups and spoons

Serving suggestions

Tángcù Júyú pairs well with steamed rice and a side of stir-fried vegetables.

Tips & tricks

For a healthier alternative, you can bake the fish fillets instead of frying them.

Cost

$20