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.
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
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Dredge the fish fillets in cornstarch, then dip them in the beaten eggs.
- 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.
- In a separate pan, sauté the diced bell peppers and onion until they are slightly softened.
- Add the pineapple chunks, white vinegar, ketchup, sugar, and soy sauce to the pan. Bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Add the fried fish fillets to the sauce, coating them evenly.
- 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