Chinese Cuisine: Szechwan Style
By Lee Hwa Lin
Wei-Chuan Publishing Co Ltd ,U.S. - 1993
ISBN: 0941676315

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Chinese Cuisine: Szechwan Style

Sweet and Sour Fish (糖醋鱼, tángcùyú)

Page 21

Cuisine: Chinese | Course Type: Main Courses

(1 review)

Tags: quick easy fish quick and easy chinese cooking sweet and sour dorade

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21st November 2014

friederike from Berlin,

The deep-fried fish was absolutely brilliant! I also liked the sauce; DH just isn't that much of a fan of sweet and sour and liked it somewhat less - but that's probably unrelated to this specific recipe.

I followed the recipe fairly precisely, with only two exceptions - I used only four instead of five tablespoons of ketchup, and I'm 100% sure that '1/2 C shredded ginger' must be a typo - that would be way too much! I assumed they meant '1/2 T shredded ginger', as in half a tablespoon, and that's what I used.

Also, though the fishmonger recommended one dorade per person, we decided that one would be enough for the two of us, and so it was. We deep-fried the other dorade the next day and had it with oven-baked fries, a fresh herb mayonnaise and oregano-baked courgette, but for some reason that wasn't nearly as nice as the sweet and sour fish (even DH ceded that).

Note that the Chinese name for Sweet and Sour Fish is actually completely different from the name for Sweet and Sour Pork (i.e. one is 咕咾蜜肉, gū​lǎomì​ròu). Sweet and Sour Fish translates into the characters for sugar, vinegar, and fish, which seems logical enough; the one for pork I just mentioned translates into the characters for to mutter, a sound, and meat.

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