🍽️ How to Make Tang Cu Yu Pian (Sweet and Sour Fish Fillet)

🧆 Ingredients

• 400g white fish fillet
• 1 egg
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 1 tablespoon cooking wine
• 1 green onion (chopped)
• 1 thumb ginger (minced)
• Oil for frying
• Salt to taste

For the sauce:

• 2 tablespoons ketchup
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 100ml water
• 1 teaspoon cornstarch (mixed with water)

🍳 Steps

1. Prepare and Clean the Fish: Rinse the white fish fillet under cold running water to remove any scales or debris. Pat dry with paper towels. Check for any remaining bones and remove them with tweezers. Slice the fillet diagonally into uniform pieces, about 1 cm thick, to ensure even cooking. Place the slices in a bowl, add the cooking wine and a pinch of salt, and gently mix. Let marinate for 10–15 minutes to remove any fishy odor and enhance flavor.

2. Coat the Fish: Crack the egg into a bowl and beat lightly. In a separate bowl, mix the cornstarch and flour. Dip each fish slice first into the beaten egg, then dredge in the flour-cornstarch mixture, ensuring each piece is evenly coated. This coating will create a crisp texture when fried.

3. Fry the Fish: Pour enough oil into a deep pan or wok to submerge the fish slices. Heat the oil to 170–180°C (340–355°F); test by dropping a small piece of batter in—if it sizzles and floats, the oil is ready. Carefully add the coated fish slices in batches, avoiding overcrowding. Fry for 2–3 minutes per side until golden brown and crispy. Use a slotted spoon to remove the fish and drain on a wire rack or paper towels. For extra crispiness, you may double-fry the fish: let the pieces cool for 2 minutes, then fry again for 30 seconds.

4. Prepare the Sauce: In a clean pan, heat a tablespoon of oil over medium heat. Add the minced ginger and chopped green onion, sautéing until fragrant. Stir in the ketchup, sugar, vinegar, soy sauce, and water. Bring the mixture to a gentle boil, stirring to dissolve the sugar. Mix the cornstarch with a little water to make a slurry, then slowly pour it into the sauce while stirring constantly. Cook until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust the balance of sugar and vinegar as desired.

5. Combine and Finish: Add the fried fish fillets to the pan with the sauce. Gently toss or fold the fillets to coat them evenly, being careful not to break the delicate pieces. Cook for 1 minute to allow the flavors to meld. Transfer the fish to a serving plate, spooning any extra sauce over the top. Garnish with additional chopped green onion if desired. Serve immediately while hot and crispy for the best texture and flavor.

💡 Tips

• Use fresh fish for best flavor.
• Fry fillets in batches for even crispiness.
• Adjust sugar and vinegar to taste.
• Serve immediately for optimal texture.