Crispy Fish with Sweet-and-Sour Sauce Recipe

Name: Crispy Fish with Sweet-and-Sour Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-sodium chicken broth; 1/4 cup low-sodium soy sauce; 3 tablespoons unseasoned rice vinegar; 2 tablespoons ketchup; 2 tablespoons sugar; 1 tablespoon Shaoxing (Chinese cooking wine) or sherry; 1 tablespoon cornstarch; 1 teaspoon Chinese chile-garlic sauce; 3 tablespoons canola oil; 1 1/2 tablespoons minced peeled ginger; 2 large garlic cloves, minced; Four 4- to 5-ounce branzino, striped bass or trout fillets; 2 scallions, thinly sliced on the bias; Steamed rice, for serving

Servings: persons

1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Shaoxing (Chinese cooking wine) or sherry
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
2 large garlic cloves, minced
Four 4- to 5-ounce branzino, striped bass or trout fillets
2 scallions, thinly sliced on the bias
Steamed rice, for serving

1
In a small bowl, whisk the broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch and chile sauce.
2
In a small saucepan, heat 1 tablespoon of the oil.
3
Add the ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute.
4
Whisk the sauce ingredients, then add them to the pan.
5
Simmer until the sauce is thickened and glossy, 5 minutes.
6
Keep warm over low heat.
7
In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
8
Add the fish, skin side down, and press lightly with a spatula to sear the skin for 10 seconds for each fillet.
9
Cook undisturbed over high heat until the fillets are browned and crispy at the edges and just barely opaque on top, about 5 minutes.
10
Flip the fish and cook just until cooked through, about 1 minute longer.
11
Transfer the fish skin side up to plates.
12
Spoon the sauce on top, garnish with the scallions and serve with rice.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup low-sodium chicken broth, 1/4 cup low-sodium soy sauce, 3 tablespoons unseasoned rice vinegar, 2 tablespoons ketchup, and more.

Yes, Crispy Fish with Sweet-and-Sour Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Fish with Sweet-and-Sour Sauce

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