Sweet and Sour Hairtail

Name: Sweet and Sour Hairtail
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: to taste Hairtail fish (gutted, washed, cut into 6 cm segments); 100 g Vinegar; 175 g Sugar; 10 g Soy sauce; 3 g Salt; 300 g Stock; a pinch Minced ginger; a pinch Minced scallion; a pinch Minced garlic; 150 g Wet starch (for batter coating); 1750 g Peanut oil (for deep-frying)

A Shanghai-style sweet and sour hairtail (beltfish) dish, featuring a crispy exterior and tender interior with a golden color.

35 min

Easy

0 favorites

Ingredients

Hairtail fish (gutted, washed, cut into 6 cm segments) to taste

Vinegar 100 g

Sugar 175 g

Soy sauce 10 g

Salt 3 g

Stock 300 g

Minced ginger a pinch

Minced scallion a pinch

Minced garlic a pinch

Wet starch (for batter coating) 150 g

Peanut oil (for deep-frying) 1750 g

Instructions

Marinate the hairtail

Gut the hairtail, wash thoroughly, and cut into 6 cm segments. Sprinkle salt over and inside the fish and let it marinate briefly, then evenly coat the entire fish with a layer of wet starch batter.

Deep-fry the hairtail

Heat oil in a wok over high heat until it reaches about 70% hot, then place the fish in the oil. Use a spatula to support the fish until it turns golden all over, then remove and arrange on a serving plate.

Make the sauce

Leave a small amount of oil in the wok and heat to about 60% hot. Add the minced scallion, ginger, garlic, vinegar, and soy sauce, along with a little stock. Add the sugar, and once the flavors come together, drizzle with Sichuan pepper oil, stir well, and the sauce is ready.