Last Updated on February 9, 2021 by Simon Fan
In China, many foods hold symbolic meanings and are featured in special occasions and celebrations.
A perfect example would be fish. Presenting whole fish at New Year’s Eve dinner expresses good wishes for the year to come.
In Mandarin, the word for fish, pronounced yu, is a homonym for “plenty” or “surplus.” Therefore, having a fish dish conveys the message that you’ll have a surplus every year to maintain sustained prosperity. More important, whole fish, with head and tail intact, symbolizes the message “from beginning to end” or completeness—whatever you embarked on during the year, you will finish it off with good results.
Of course, good wishes aside, the real joy of cooking whole fish lies in the promise of a great-tasting dish, such as this sweet and sour fish I’m presenting here. The whole fish is fried until golden and crispy on the outside but still juicy and tender inside. The sauce, made with tomato paste, sugar, and white rice vinegar, has a pleasant balance between sweet and sour and pairs beautifully with the fish. Although simple and straightforward, this dish is full of delectable contrasts and excitement.
You can make this dish with any lean, mild-flavored fish, such as striped bass, sea bream, or red snapper. The recipe below uses red mullet. When I saw these beautiful fish at a seafood market, I knew that their gorgeous red color would give the dish a festive look. Besides, their small size makes it easier for frying.
Making slashes across each side of the fish helps cook the fish quickly and evenly. It also makes the fried fish look pretty. You can either deep-fry the fish or shallow-fry them with just enough oil to come halfway up the sides of the fish.
When making the sauce, it’s important to create a nice balance between sweet and sour. Salt is also a key element in the sauce to add depth and enhance the balance.
Sweet and sour fish
Serve 2
Ingredients
2 whole red mullet or any mild-flavored white fish of your choice, about 1⅕ lb (540 g), scaled and gutted
Salt
Potato starch, cornstarch, or flour for dusting
Oil for deep-frying or shallow-frying
Sauce
1 teaspoon vegetable oil
2 scallions, white and green parts separated and thinly sliced
1-inch (2.5 cm) piece of ginger, peeled and minced
1½ tablespoons tomato paste
5 tablespoons water
1 teaspoon sugar
1 teaspoon white rice vinegar
Salt and freshly ground white pepper
½ teaspoon potato starch or cornstarch, mixed with ½ teaspoon water to make a slurry
Directions
- Pat the fish very dry with paper towels. Tilt your knife at a 45-degree angle to the cutting board and make slashes crosswise, about 1-inch (2.5 cm) apart, on each side of the fish. Season the fish with salt and dust lightly with starch or flour.
- Heat the oil to 350°F (180°C) in a wok or pan that’s suitable for deep-frying or shallow-frying. Fry the fish until golden and crispy on the outside and cooked through on the inside, about 8 minutes. Transfer the fish to a plate lined with paper towels to drain.
- To make the sauce, heat the 1 teaspoon oil in the saucepan over medium heat. Add the scallion whites and ginger, and stir-fry until fragrant, about 15 seconds. Add the tomato paste and stir for 10 seconds. Mix in the water, sugar, and vinegar, and bring the mixture to a simmer. Season to taste with salt and pepper, and adjust the sweet-and-sour balance as needed. Add the scallion greens and well-stirred starch slurry. Stir quickly until the sauce has thickened, about 15 seconds.
- Serve the fish either with the sauce poured over or on the side for dipping. I prefer the latter as the fish will stay crispy until the last bite.
