Sweet and Sour Mandarin Fish

Ingredients

• 4 fillets (6 oz per fillet) white fish ( , skin-on preferred (catfish, bass, perch, trout, and snapper are suitable))
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 inch ginger (, sliced into thin strips)
• 4 cloves garlic (, sliced)
• 2 tablespoons shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1/2 cup rice vinegar
• 1/3 cup sugar
• 1/4 cup chili garlic sauce
• 1/4 cup water
• 1 1/2 tablespoons cornstarch
• Vegetable oil (for shallow frying)
• 1 bell pepper (, sliced)
• 1/4 yellow onion (, sliced)
• Toasted sesame seeds for garnish ((Optional))

Steps

1. 1

   Mix the fish coating ingredients in a tray or plate that is large enough to hold one fish fillet.

2. 2

   Mix the sauce ingredients in a big bowl. Stir to mix well.

3. 3

   Score the fish by slicing a 1” (2.5 cm) crosshatch pattern across the flesh. If using skin-on fish, cut to the skin but not through it. If using skinless fish, cut through about 2/3 of the fillets so the fillets won’t fall apart.

4. 4

   Prepare a roasting rack over a big tray, for the cooked fish fillets.

5. 5

   In a deep-sided pan that’s large enough to hold one fish fillet, heat 1” (2.5 cm) of oil over medium-high heat until it reaches 375°F (190°C). If you’re using smaller fish fillets, you can use as little as 1/2” (1.2 cm) of oil, as long as it covers 2/3 of the fish.

6. 6

   Only coat as much fish as you can fry at a time. Place the fish skin-side-down in the tray with the cornstarch mixture. Use a spoon to add more mixture on top. Carefully lift the fillet using your hand to shake off the extra cornstarch and make sure there’s cornstarch between the diamond cuts.

7. 7

   As soon as the fish is coated, glenty lay it, flesh-side-down, into the heated oil. Cook without touching until the bottom turns golden, 3 minutes for smaller fish, and 4 minutes or so for larger fish. Flip and cook the other side, for another 2 to 3 minutes.

8. 8

   Once done, transfer the fillet to the tray lined with the rack to drain the extra oil.

9. 9

   In a medium-sized frying pan, heat 1 teaspoon of oil over medium heat until hot. Add the ginger and garlic. Stir to release the fragrance, 30 seconds or so.

10. 10

    Add the onion. Stir a few times.

11. 11

    Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the pan. Stir and cook to bring the sauce to a boil.

12. 12

    As soon as the sauce starts to thicken, add the bell peppers. Stir a few times until the sauce thickens. Immediately transfer the sauce into a bowl.

13. 13

    Plate the fish on a large tray or on individual serving plates. Add the sauce along with the pepper and onion onto each fillet. Garnish with toasted sesame seeds, if using. Serve immediately.