Fruit Juice Fish Pieces
A signature Cantonese dish featuring golden, tender pieces of fish in a sweet and sour fruit sauce.
Ingredients
Fish fillet (cut into pieces 3 cm long, 0.6 cm thick, and 1.5 cm wide)
300 g
Fruit juice
120 g
Cornstarch
30 g
Egg (mixed with wet starch)
20 g
Vegetable oil
600 g (actually uses about 80 g)
Salt (for marinating fish pieces)
2 g
Wet starch
30 g
Instructions
1
Cut and Marinate
Cut the prepared fish fillet into pieces 3 cm long, 0.6 cm thick, and 1.5 cm wide. Place in a bowl, add salt, and marinate.
2
Coat the Fish
Put the egg and wet starch in a bowl, add an appropriate amount of water, and stir until smooth. Dip each fish piece in the mixture to coat one layer, then coat with a thin layer of cornstarch.
3
Deep Fry
Pour the vegetable oil into a wok and heat over high heat until 70–80% hot. Add the fish pieces one by one and fry until golden brown and cooked through. Remove and drain the oil, then arrange on a plate.
4
Thicken and Pour the Sauce
Pour out the hot oil from the wok, leaving a thin layer at the bottom. Return to the heat, add the fruit juice, and stir well. Stir in diluted wet starch to make a thin glaze, add a finishing drizzle of oil, and pour over the fish pieces to serve.
