Sweet and Sour Fish Strips
A classic Shandong-style dish with a glossy golden color and inviting aroma. Crispy on the outside yet tender within, it offers a sweet, mellow, and well-balanced flavor.
Ingredients
Fish fillet
450 g
Egg yolk
25 g
Starch
30 g
Peanut oil
200 g
Scallion
10 g
Ginger
10 g
Soy sauce
10 g
Stock
100 g
White sugar
65 g
Vinegar
40 g
Instructions
1
Step 1
Wash the fish fillets, cut them into strips 4 cm long with uniform 1 cm width and thickness. Mix the egg yolk with starch to make an egg yolk batter, and set aside.
2
Step 2
Pour peanut oil into a wok, heat over medium heat to approximately 80% heat (around 200°C). Coat the fish strips evenly with the egg yolk batter, lower them into the oil and fry until cooked through and golden brown, then remove and drain excess oil.
3
Step 3
Leave a small amount of oil in the wok, heat it up, then stir-fry chopped scallion and ginger for a few times. Add soy sauce, stock, and white sugar, bring to a boil. Thicken the mixture with wet starch to make a thick sauce, pour in the vinegar, add the fried fish strips to the wok, toss to coat evenly, then transfer to a plate to serve.
