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Sweet-and-Sour Fish (Tangcu Yu in Chinese)

Sweet-and-Sour Fish is a iconic Chinese restaurant-style dish, famous for its stunning appearance, ultra-crispy exterior, and tender flaky fish, all coated in a glossy, tangy-sweet sauce. The fish (typically perch or cod) is scored to absorb flavor, fried until golden, then tossed in a vibrant sauce made with vinegar, sugar, and tomato paste. It balances sweet, sour, and savory notes perfectly, making it a hit at family dinners, parties, or any occasion where you want a showstopping yet delicious meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the Fish
  • - 1 whole fresh perch or cod 1.5 pounds/680g, scaled, gutted, head and tail intact; or 1 pound/450g boneless fish fillets
  • - 1 teaspoon salt divided
  • - ½ teaspoon white pepper freshly ground
  • - 2 tablespoons Shaoxing rice wine or dry sherry
  • - 3 tablespoons cornstarch plus extra for dusting
  • - 1 large egg beaten, for binding
  • - 2 cups 500ml vegetable oil (for frying, adjust based on pot size)
  • - 3 slices ginger for marinating
  • - 2 green onion whites sliced, for marinating
  • For the Sweet-and-Sour Sauce
  • - 3 tablespoons granulated sugar adjust for sweetness preference
  • - 2 tablespoons rice vinegar or white vinegar, for tanginess
  • - 2 tablespoons tomato paste for color and umami
  • - 1 tablespoon light soy sauce
  • - 1 tablespoon cornstarch mixed with 2 tablespoons cold water, as thickener
  • - ½ cup 120ml water
  • - 1 tablespoon vegetable oil for sautéing sauce
  • - 1 small green pepper sliced, optional, for color and crunch
  • - 1 small red pepper sliced, optional, for color and crunch

Equipment

  • - Sharp chef’s knife and cutting board (for scoring and preparing fish)
  • - Large mixing bowl (for marinating fish)
  • - Deep wok or heavy-bottomed pot (for frying fish, 3-4 inches oil depth)
  • - Slotted spoon or spider strainer (for transferring fried fish)
  • - Small bowl (for mixing sauce thickener)
  • - Wooden spoon (for stirring sauce)
  • - Paper towels (for draining excess oil from fish)

Method
 

  1. Prep and marinate the fish: If using whole fish, rinse thoroughly and pat dry with paper towels. Use a sharp knife to score 1-inch deep diagonal cuts on both sides of the fish (about 1 inch apart) to help it cook evenly and absorb sauce. If using fillets, cut into 2-inch chunks and make small slits on the surface. Place fish in a bowl, add ½ teaspoon salt, white pepper, rice wine, ginger slices, and green onion whites. Mix gently and marinate for 15 minutes.
  2. Prepare for frying: Drain the marinated fish, discard ginger and green onions. Pat fish dry again (dry surface ensures crispiness). Dredge the fish in 3 tablespoons cornstarch, ensuring all cuts and surfaces are coated. Dip the starch-coated fish into beaten egg, letting excess egg drip off.
  3. Fry the fish: Heat vegetable oil in a deep wok to 350°F (175°C) (test with a small piece of starch—if it sizzles immediately, oil is ready). Gently lower the fish into the oil (for whole fish, hold by the tail and slide in; for fillets, add in batches). Fry for 5-6 minutes until golden and crisp. Use a slotted spoon to transfer to paper towels to drain. For extra crispiness, increase oil temperature to 375°F (190°C) and fry the fish again for 1-2 minutes. Transfer to a serving plate.
  4. Make the sweet-and-sour sauce: In a clean wok or skillet, heat 1 tablespoon vegetable oil over medium heat. Add sliced green and red peppers (if using) and stir-fry for 1 minute. Add sugar, rice vinegar, tomato paste, light soy sauce, and water. Stir well and bring to a boil. Slowly pour in the cornstarch-water mixture while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
  5. Serve: Immediately pour the hot sweet-and-sour sauce over the fried fish, ensuring it coats the cuts and surfaces. Garnish with fresh green onions if desired. Serve hot with steamed rice.

Notes

- Fish selection: Perch, cod, or tilapia work well—choose firm, white fish that holds shape during frying. Avoid delicate fish that may break apart.
- Crispiness tip: Patting the fish dry thoroughly before coating with starch is key. Double-frying (first to cook, second to crisp) ensures an ultra-crispy exterior.
- Sauce balance: Adjust sugar and vinegar quantities to taste—add more sugar for sweetness or more vinegar for tanginess. Tomato paste adds depth; do not substitute with ketchup (it’s too sweet).
- Safety note: When frying, use a deep pot to prevent oil splatters. Do not overcrowd the pot—fry in batches if needed.
- Make-ahead: Marinate the fish up to 1 hour in advance, but fry it fresh for best crispiness. The sauce can be made 10 minutes before frying the fish.