Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Whole Fish with Sweet-and-Sour Sauce
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- Level: Advanced
- Total: 50 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1355
- Total Fat
- 93 g
- Saturated Fat
- 9 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 68 g
- Cholesterol
- 231 mg
- Sodium
- 1416 mg
A whole crispy fish coated in a brilliant sweet-and-sour sauce is a showstopper for any meal, but is particularly welcome at a Lunar New Year feast. This dish is inspired by a challenging Chinese banquet classic known as squirrel fish. We streamlined the technique for an approachable recipe that preserves the excellent flavors and textures of the original and still wows when you bring it to the table. Angled cuts on both sides of the fish maximize surface area so the fish cooks more quickly and gets amazingly crispy. An easy sweet-and-sour sauce complements the rich fish beautifully. You can enjoy this delicious dish any time of year, but it’s a harbinger of luck and prosperity for Chinese New Year: A whole fish represents abundance, and the red color of the sauce symbolizes joy and prosperity for the coming year.
- Level: Advanced
- Total: 50 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1355
- Total Fat
- 93 g
- Saturated Fat
- 9 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 68 g
- Cholesterol
- 231 mg
- Sodium
- 1416 mg
Ingredients
Fish:
Sauce:
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Directions
Special equipment:
a deep-fry thermometer; a large wooden skewer- Rinse the sea bass under cold running water and pat dry with paper towels. Make an angled cut starting from the top of the head down to the belly, cutting down to the bone without going through it. Make similar angled cuts across the fish spacing them 1/2 inch apart until you get to the tail, about 5 cuts total. Flip the fish over and repeat the same cuts on the other side. Place the fish in a large bowl and sprinkle both sides with the Shaoxing wine and 1/2 teaspoon kosher salt. Rub the salt into the cuts. Squeeze the scallion and ginger with your hand to release the aromatic oils and rub the entire fish with them. Set aside at room temperature for 10 minutes.
- Pour in enough oil to come halfway up the sides of a large wok or Dutch oven. Place over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- Whisk the flour, cornstarch, egg yolk, pinch of salt and 6 tablespoons cold water together in a medium bowl until just smooth. Discard the scallions and ginger from the fish and push a large wooden skewer through the middle close to the head of the fish and then thread it through the tail end to create a U shape. Dip the fish into the batter and spoon the batter over the fish, making sure to coat the cuts and inside the belly.
- Protecting your hands with gloves, carefully lower the fish belly-side first into the hot oil holding onto the skewer on one end and holding the tail with tongs at the other. The oil will reach halfway up the fish. If you like, press down on the fish gently with tongs to open the flaps of the belly; this will help the fish stand upright for presentation (see Cook’s Note). The fish may pop and splatter oil so be very careful. Fry the fish, carefully flipping it back-side down with tongs halfway through, until crispy and golden brown, about 5 minutes. (It’s okay if the skewer comes out as the fish fries.) Remove the fish from the hot oil with the tongs and transfer it to a plate lined with paper towels. Remove the skewer. Let the fish cool slightly.
- Place the pine nuts in a small metal strainer and carefully lower the strainer into the hot oil. Fry the pine nuts until golden, about 30 seconds. Remove the strainer from the hot oil and tip the pine nuts onto a paper towel next to the fish to drain. Carefully transfer the fish to a serving platter.
- Meanwhile, for the sauce: Stir the ketchup and tomato paste together in a small bowl until smooth. Whisk the vinegar, pineapple juice, sugar, cornstarch, soy sauce, 3/4 teaspoon kosher salt and white pepper together in a medium bowl. Remove the wok or Dutch oven the fish fried in from the heat and transfer 1 tablespoon of the hot frying oil into a medium skillet. Add the ketchup mixture to the oil and sauté over medium-low heat, stirring constantly, until the color just starts to darken, 1 to 2 minutes. Whisk the vinegar mixture to incorporate any cornstarch that has settled to the bottom and then pour it into the skillet. Whisk until the sauce is smooth, shiny and just thickened, 1 to 2 minutes. Pour the sauce over the fish and garnish with the fried pine nuts and the peas. Serve immediately.
Cook’s Note
When frying the fish, opening the belly flaps is suggested because it will make a wider, more stable base to help the fish stand upright on the serving platter. But the fish will be beautiful even if it’s presented on its side.
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