Sweet and sour fish in 20 mins (糖醋鱼)

Method9 steps · about 20 min

1. 1

   Step 1: Start with the gutted and descaled whole trout. Pat it completely dry with kitchen paper, then use the 1 tbsp cornstarch supply to coat it in a thin layer.

   Uses 1 whole rainbow trout, gutted and descaled (about 600 g) · Cornstarch from the 1 tbsp coating supply, as needed for a thin layer

2. 2

   Step 2: Cut several diagonal slashes at about 45 degrees on each side of the coated trout from step 1. Have the chopped scallions, ginger slices and sliced garlic ready before frying.

   Uses Coated fish, separated from unused cornstarch

3. 3

   Step 3: Before heating the pan, mix the Shaoxing rice wine (1 tablespoon), light soy sauce (1 tablespoon), white rice vinegar (3 tablespoon), 1½ tbsp sugar, tomato ketchup (3 tablespoon), 120 ml water, white pepper (¼ teaspoon) and salt (½ teaspoon) into a sauce.

   Uses 1 tablespoon Shaoxing rice wine (or white wine) · 1 tablespoon light soy sauce · 3 tablespoon white rice vinegar (or cidre vinegar) · 1½ tbsp sugar · 3 tablespoon tomato ketchup · 120 ml water for sauce · ¼ teaspoon white pepper · ½ teaspoon salt

4. 4

   Step 4: Add the 2 tbsp cooking oil to a hot wok or frying pan. Put in the prepared trout from step 2 and reduce the heat to medium. Fry the first side for about 2 minutes, until its skin is golden and firm enough to turn without breaking.

   Turn the trout · 2 minUses scored starch-coated trout · 2 tablespoon cooking oil

5. 5

   Step 5: Carefully turn the trout from step 4 and fry its second side for about 2 minutes, until golden and firm. Avoid unnecessary handling so the flesh stays intact.

   Check the second fried side · 2 minUses first-side-seared trout and frying oil

6. 6

   Step 6: When the second side is golden, push the trout from step 5 to one side of the pan. Add the chopped scallions (2 stalks), two ginger slices and sliced garlic (4 cloves) to the existing oil and stir-fry them for about 30 seconds.

   Add the sweet-and-sour sauce · 1 minUses two-sided seared trout and used frying oil · 2 stalks scallions, chopped · 2 slices ginger · 4 cloves garlic, sliced

7. 7

   Step 7: Pour the mixed sauce from step 3 into the fish-and-aromatic pan from step 6. Bring it to a boil, then cover and reduce the heat to low. Simmer the first side for about 5 minutes.

   Turn the simmering trout · 5 minUses seared trout, aromatics and frying oil · mixed sweet-and-sour sauce

   
8. 8

   Step 8: Carefully turn the trout from step 7 in the sauce, cover and simmer the second side over low heat for about another 5 minutes. Check the thickest flesh away from bone: it must reach 63 °C / 145 °F, or be opaque and separate easily with a fork. Continue cooking if needed; the sauce should finish thick.

   Check cooked trout and sauce · 5 minUses trout and sauce after the first simmer

9. 9

   Step 9: Scatter chopped coriander over the cooked trout and sauce from step 8 shortly before transferring them to a serving plate. Serve warm, with separately prepared plain rice if desired.

   Uses cooked whole trout and sweet-and-sour sauce · Chopped coriander for garnishing · Ready cooked plain rice, for serving (optional)