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Sweet and Sour Fish

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.
Course Main Course
Cuisine Chinese
Prep Time 1 hour
Cook Time 20 minutes
Servings 2


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


  • 100 g water
  • 60 g flour
  • starch


  • Broccoli is cooked in boiling water, and set aside for later use.
  • Clean the carp.
  • Use a knife to tilt the angle of 45 degrees to evenly slant the fish.
  • Marinade in cooking wine and salt for 30 minutes.
  • 100 g of water, 60 g of flour, and starch 30 were mixed together and stirred well.
  • Add the marinated carp.
  • Hold the fish over the bowl used to marinade to let the batter drip off, use a hand to remove the excess batter.
  • 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.
  • Then put it in the pot and fry the golden yellow.
  • In another pot, combine 8ml water, 5ml vinegar, 4ml fine sugar, 3ml soy sauce, 2ml cooking wine and bring to a boil.
  • Pour in onion, ginger and garlic.
  • Cook it.
  • After cooking.
  • Remove the onion, ginger and garlic (which should be floating on the top).
  • Pour in tomato sauce.
  • Add the diced vegetable.
  • Mix well.
  • Cook a little, add some salt, and pan.
  • You can pour it on the carp.