Tang Cu Yu (sweet And Sour Mandarin Fish)
Tang Cu Yu, also known as Sweet and Sour Mandarin Fish, is a popular dish in Anhui Cuisine. The dish features a sweet and tangy sauce that perfectly complements the tender and flaky fish.
Ingredients
- 1 whole mandarin fish, scaled and gutted
- 1 cup cornstarch
- 3 tablespoons cooking oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Pat the fish dry with paper towels and cut it into bite-sized pieces. Coat the fish pieces with cornstarch.
- Heat the cooking oil in a large pan over medium-high heat. Fry the fish until golden brown and crispy. Remove the fish from the pan and set aside.
- In the same pan, sauté the diced bell peppers and minced garlic until fragrant.
- In a bowl, mix together the white vinegar, granulated sugar, ketchup, soy sauce, salt, and water to make the sweet and sour sauce.
- Pour the sweet and sour sauce into the pan with the bell peppers and garlic. Bring the sauce to a simmer.
- Add the fried fish pieces to the pan and gently toss to coat them with the sweet and sour sauce.
- Serve the Tang Cu Yu hot, garnished with sliced scallions, and steamed rice on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Frying pan Bowl
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serving suggestion: Enjoy Tang Cu Yu with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tip: Adjust the sweetness and tanginess of the sauce to your preference by adding more or less sugar and vinegar.
Cost
$15