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Authentic Recipe of Táng Cù Yú. Flavorful Chinese Traditional Sweet and Sour Fish from Hunan.

Chinese Traditional Sweet and Sour Spareribs – Tang Cu Pai Gu is bite-size meat cooked until crispy with a good combination of flavors.


Things to know about Táng Cù Yú Recipe

The Chinese flavourful sweet and sour fish is a cuisine that is a traditional food in China. Normally, it is served during the Chinese New Year or Spring Festival for a traditional family dinner. In China, people love to cook it with whole fish.

Its Chinese character “鱼” means fish and is similar to the character “余,” which means remain. It means we have things left after a year of hard work. The dish presentation in a traditional Chinese family is very festive and fancy.

Today, the dish is being served in a banquet style in many Chinese restaurants around the world. Any readily available fish can be used to cook the recipe. The American version of the dish is Sweet and Sour Pork. Aside from whole fish, some modern-style Chinese restaurants use fried fish fillets.


Flavorful Chinese Traditional Sweet and Sour Fish from Hunan. Authentic Recipe of Táng Cù Yú.

Local Recipe Name with Local Characters: 糖醋鱼
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Main Ingredient Group Fish based Recipes
Spice Level No Spicy Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 2 People
Calories / Serving 710 kcal

Ingredients
 

Fish

  • 750 grams (1.65 lb) Whole Fish Trout or other types of fish
  • Leek – Onion Leek Shredded, garnish
  • 1 tbsp Red Wine Chinese wine or beer
  • 1 tsp Salt
  • ½ thumb Fresh Ginger Root Small, sliced or shredded
  • ¼ cup Cornstarch
  • 2 tbsp Vegetable Oil
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Sauce

  • 4 tbsp Ketchup Tomato
  • ½ tbsp Vegetable Oil
  • 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
  • 2 tsp Vinegar or 1 tbsp Lemon Juice
  • ¼ tsp Salt
  • ½ cup Water
  • 1 tsp Scallion Chopped
  • 1 tsp Fresh Ginger Root Chopped
  • ½ tbsp Cornstarch
  • 1 tbsp Water For the cornstarch (slurry)

Instructions
 

Preparation

  • First, it is important to clean the fish and cut it vertically. Turn over the fish and do a vertical cut on the chunk. Cutting off the fish skin will ensure better flavor.
  • Marinate the fish for 30 minutes in cooking wine, salt, scallion, and ginger shred.

Frying the Fish

  • Clean the fish by removing scallion and ginger.
  • Preheat the frying pan with cooking oil until it reaches 160C (320F).
  • Using the cornstarch, coat the fish and make sure to coat the cuts, and set it aside for 2 to 3 minutes.
  • Put the fish in the frying pan using medium heat. It is important to make sure that it is golden brown before turning it on the other side. The process may take about 6 to 8 minutes for medium heat.

Sauce

  • While you are frying the fish, you may start to prepare the sauce. Using a saucepan, put all the ingredients for the sauce and simmer for 2 minutes.
  • Continuously stir the sauce mixture until it thickens.

Plating

  • Transfer the fried fish to a fancy serving plate and pour the sauce on top.
  • Put some onion leek on top for decorating purposes.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Healthy Recipes

Nutrition

Calories: 710kcalCarbohydrates: 49gProtein: 76gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 188mgSodium: 1926mgPotassium: 1236mgFiber: 0.3gSugar: 30gVitamin A: 164IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Keyword Chinese Traditional Sweet and Sour Fish, Táng Cù Yú Recipe, 糖醋鱼
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Cooking tip for making Táng Cù Yú

When frying the ingredients, use medium heat and make sure the oil is hot enough.

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What to serve with Táng Cù Yú?

For a better result, serving the dish as soon as it gets out of the pan is good.


Variations of Táng Cù Yú

You may also use sea bass, carp, sea bream, and other fish besides trout.


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