Sweet and Sour Fish

Sweet and sour fish is a traditional Chinese dish made in Shandong Province primarily from carp. It is one of the representative dishes of Lu cuisine.

It is golden in color, tender on the outside, sweet and sour, and delicious.

Sweet and Sour Fish

Jinan (the capital city of Shandong Province) is adjacent to the Yellow River in the north, and the carp produced in the Yellow River is not only fatty and delicious, but also has glistening golden scales. The sweet and sour fish made with the Yellow River carp is a delicacy.

On the Chinese New Year, there is always a fish on the table, and my family’s annual dish is usually made of sweet and sour fish.

Sweet and Sour Fish

In China, the fish represents abundance and wealth. The head and tail of the fried carp are raised high, for the purpose of, first, the shape is good-looking, and the second is to take the “carp Yuelongmen” is the expectation and blessing for the coming year: to work hard, for more than a year!

Sweet and Sour Fish

It is not easy to deep fry food. It is easy to be burnt by high-temperature oil when frying, so it is important to pay attention to the oil temp.


1: The size of the fish should be moderate, not too big, and it should not be small. It is not easy to master the process of frying.

2: It is important to pay attention when cleaning the fish. If you cut it too deep, the fish can break when frying.

3: For the batter, the best way is water + flour + starch, so that it will not all drip off, and the fried fish is golden.

4: Deep-fried carp needs to be fried at a high temperature, and both hands should be used in the process. Hold the head with one hand, hold the tail with one hand, keep it for 2 – 3 minutes, set the shape, and then put the fish sideways.

Sweet and Sour Fish

5: The ratio of sweet and sour sauce needs to be increased or decreased according to the size of the fish. For example, my fish is 550g so the recipe for sweet and sour sauce on this recipe is adjusted for that (8 ml water, 5 ml vinegar, 4 ml fine sugar, 3 ml light soy sauce, 2 ml cooking wine). This time I also added 30g of tomato sauce and 3g salt.

6: It is best to put the sweet and sour on last and serve quickly, so that the fish will be crispy and tender.


  • 1) 550g of carp
  • 2) 60g of diced vegetable
  • 3) 5g of onion, ginger, and garlic
  • 4) Preferred amount of broccoli
  • Sweet and sour sauce:
  • 1) 8ml of water
  • 2) 5ml of vinegar
  • 3) 40g of fine sugar
  • 4) 3ml of raw soy
  • 5) 2ml of cooking wine
  • 6) 30g of tomato sauce
  • 7) 3g of salt


  • 1) 100g of water
  • 2) 60g of flour
  • 3) starch

The step by step guide

Step 1: Broccoli is cooked in boiling water, and set aside for later use.

Step 2: Clean the carp.

Step 3: Use a knife to tilt the angle of 45 degrees to evenly slant the fish.

Step 4: Marinade in cooking wine and salt for 30 minutes.

Step 5: 100 g of water, 60 g of flour, and starch 30 were mixed together and stirred well.

Step 6: Add the marinated carp

Sweet and Sour Fish step1-6

Step 7: Hold the fish over the bowl used to marinade to let the batter drip off, use a hand to remove the excess batter.

Step 8: Pour a large amount of oil into the pot, heat it, add the fish, and set the head of the fish with a spatula for a few minutes.

Step 9: Then put it in the pot and fry the golden yellow.

Step 10: In another pot, combine 8ml water, 5ml vinegar, 4ml fine sugar, 3ml soy sauce, 2ml cooking wine and bring to a boil.

Step 11: Pour in onion, ginger and garlic.

Step 12: Cook it.

Sweet and Sour Fish step7-12

Step 13: After cooking.

Step 14: Remove the onion, ginger and garlic (which should be floating on the top).

Step 15: Pour in tomato sauce.

Step 16: Add the diced vegetable.

Step 17: Mix well.

Step 18: Cook a little, add some salt, and pan.

Sweet and Sour Fish step13-18

Step 19: You can pour it on the carp.

Sweet and Sour Fish step19

Health Benefits of this Dish:

Vinegar is very beneficial to human health. Vinegar can promote a healthy metabolism, eliminate fatigue, and prevent arteriosclerosis and hypertension.

In addition to a large amount of acetic acid, vinegar also contains calcium, iron, grape acid, lactic acid, glycerin, fatty acids and salts. In terms of consumption, vinegar can dissolve calcium and iron in food, making it easy for the body to absorb, and protects nutrients from being destroyed.

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