Tang Cu Yu (tangy Manchu Sweet And Sour Fish)

Tang Cu Yu, also known as Tangy Manchu Sweet and Sour Fish, is a classic dish from Manchu Cuisine. This dish features tender pieces of fish coated in a sweet and tangy sauce, creating a delightful combination of flavors.

Tang Cu Yu (tangy Manchu Sweet And Sour Fish)

Ingredients

  • 500g white fish fillets, cut into chunks
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1 cup pineapple chunks
  • 1 bell pepper, cut into chunks
  • 1 onion, cut into chunks
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons vegetable oil

Instructions

  1. In a bowl, mix the cornstarch and beaten eggs. Dip the fish chunks into the mixture to coat evenly.
  2. Heat the vegetable oil in a pan over medium-high heat. Fry the coated fish chunks until golden brown and crispy. Remove from the pan and set aside.
  3. In the same pan, sauté the bell pepper and onion until slightly softened.
  4. Add the pineapple chunks, sugar, vinegar, ketchup, soy sauce, salt, and water to the pan. Stir and bring to a simmer.
  5. Once the sauce thickens slightly, add the fried fish chunks back to the pan. Gently toss to coat the fish in the sweet and sour sauce.
  6. Serve the Tang Cu Yu 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
300 per serving
Protein
25g
Carbohydrates
30g
Fat
10g

Supplies

Frying pan Bowl Cutting board Knife Spatula

Tools

Stovetop

Serving suggestions

Serving Suggestions: Tang Cu Yu pairs well with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: For extra tanginess, add a splash of fresh lime juice to the sweet and sour sauce.

Cost

$15