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.
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
- In a bowl, mix the cornstarch and beaten eggs. Dip the fish chunks into the mixture to coat evenly.
- 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.
- In the same pan, sauté the bell pepper and onion until slightly softened.
- Add the pineapple chunks, sugar, vinegar, ketchup, soy sauce, salt, and water to the pan. Stir and bring to a simmer.
- 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.
- 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