Entree: China – Beijing / Imperial North – 北京式糖醋鱼 ➤ Běijīng-shì táng cù yú (Crisp-fried whole white fish finished with a glossy, balanced sweet-and-sour glaze in the Beijing style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Additional 15 min

Total 58 min

Ingredients

- 1 whole white fish (approximately 3 lb (1.4 kg)), such as sea bass or grass carp, scaled, gutted and butterflied or filleted and kept as one piece
- 1 1/2 tsp (7 g) kosher salt, divided
- 1/2 tsp (2 g) white pepper
- 3 tbsp (45 ml) Shaoxing wine or dry sherry
- 1 egg white
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- Vegetable oil for deep-frying (enough for 2–3 in / 5–7 cm depth)
- 3 tbsp (45 ml) Chinkiang (Zhenjiang) black vinegar or rice vinegar
- 3 tbsp (45 g) granulated sugar
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) ketchup (commonly used in Beijing-style sweet-sour sauces)
- 1/2 cup (120 ml) chicken stock or water
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
- 1 tbsp (15 ml) sesame oil
- 1 small carrot, julienned, about 1/2 cup (60 g)
- 1 green bell pepper, thinly sliced, about 3/4 cup (90 g)
- 3 scallions, white and green separated, thinly sliced
- 1 tbsp (15 ml) vegetable oil (for stir-frying vegetables/garnish)

Instructions

1. Rinse the fish and pat dry. Score the skin or leave butterflied intact to allow even cooking. Rub the fish inside and out with 1 tsp kosher salt and white pepper, then drizzle with Shaoxing wine; let rest 15 minutes.
2. For the batter: whisk egg white until slightly foamy, then stir in flour, cornstarch, and remaining 1/2 tsp salt until a thick batter forms. If butterflied, lightly coat both sides of the fish with the batter.
3. Heat a deep skillet or wok with 2–3 in (5–7 cm) of vegetable oil to 350°F (175°C). Test with a small drop of batter—should sizzle and rise immediately.
4. Carefully lower the fish into the hot oil. Fry until the skin and flesh are crisp and golden and the fish is cooked through, about 6–9 minutes per side for a 3 lb fish (smaller fillets will take less time). Remove and drain on a wire rack or absorbent paper.
5. While fish fries, stir-fry vegetables: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat, briefly cook carrot, bell pepper, and the white parts of scallions just until slightly softened (1–2 minutes), then remove.
6. Make the sweet-and-sour sauce: combine Chinkiang vinegar, sugar, light soy, ketchup, and chicken stock in a small saucepan. Bring to a simmer, then stir in cornstarch slurry and cook until glossy and thickened. Off heat, stir in sesame oil.
7. Arrange the fried fish on a serving platter, scatter the lightly cooked vegetables over and around it, then pour the hot sauce evenly over the fish so it glazes the surface.
8. Garnish with the green parts of the scallions. Serve immediately with steamed rice.