Sweet and sour fish
Overview
My neighbor caught a lot of small sea fish. Because they were too small, they fried them and made them sweet and sour. They looked average, but they tasted great! Using the same method, sweet and sour croaker or other larger fish will look much better!
Tags
Ingredients
Steps
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Prepare small sea fish, you can use yellow croaker or whatever.
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Remove the belly, remove the head, and wash it. Add half a teaspoon of cooking wine, stir evenly, and marinate for a while.
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Cut carrots, green onions and ginger into thin strips and set aside.
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Mix the flour with an appropriate amount of water to form a batter of a certain consistency, and add an appropriate amount of salt. Don't make the batter too thick. You can use a 2:1 ratio of flour to sweet potato starch, and add a little bit of baking soda to make the batter crispier.
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Put the fish into the batter and coat it evenly. When the oil is hot, fry over medium-low heat.
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Fry until golden brown.
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Arrange neatly on a plate. Those who like fried fish can stop at this point, but those who want sweet and sour fish should continue.
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Pour out the oil in the pot, leave some remaining and put it back into the pot. Add the shredded ingredients and stir-fry until fragrant. Add about 3 tablespoons of sugar and stir-fry until it melts. Add a bowl of water and bring to a boil over high heat.
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Use a little bit of water to dissolve the starch. After the water in the pot boils, stir and pour in the water starch. Use high heat to reduce the juice. When the sauce thickens, turn off the heat, let it cool slightly and pour in the rice vinegar. Taste to see if the sweet and sour taste is enough and you can add more.
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Pour the prepared sauce over the fish and that’s it! The amount of sweet and sour sauce can be more or less according to your family's preference.
