Crispy Sweet & Sour Fish

400g white fish fillets (such as sole)
½ onion
½ red pepper
1 egg white
Vegetable oil (for frying)
150g cornflour
Pinch salt
Pinch white pepper

The Sweet & Sour Sauce
4 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce

PREPARATION

1. Roughly dice the onion and red pepper into chunky bite-sized pieces, keeping them fairly even so they cook consistently in the wok.
2. Cut the white fish into large chunks, then lightly score the surface in a crisscross pattern to help create extra crispy edges during frying.
3. Season the fish lightly with salt and white pepper, coating the pieces evenly without overhandling the delicate flesh.
4. Add the egg white to the fish and mix gently so the fish becomes lightly coated while staying intact.
5. Place cornflour into a tray or bowl and coat the fish pieces individually, ensuring every piece has a light dusty coating.
6. In a separate bowl, mix ketchup, rice vinegar, sugar, light soy sauce and dark soy sauce until smooth and evenly combined.

COOKING

1. Heat oil to a high temperature, around 180°C, so the fish seals quickly and becomes crispy without overcooking inside.
2. Fry the fish pieces carefully in batches, lowering them into the oil one at a time to stop them sticking together.
3. Cook for about 2–3 minutes until golden and crispy, removing the fish once the bubbling in the oil begins to slow down.
4. Drain the fried fish on kitchen paper or a wire rack to keep the coating crisp.
5. Heat a wok until smoking hot, then add a small amount of oil followed by the onion and red pepper.
6. Stir fry the vegetables briefly over high heat until slightly softened while still keeping some crunch.
7. Pour the sweet and sour sauce into the wok and allow it to bubble vigorously until glossy and lightly caramelised.
8. Arrange the crispy fish onto a serving plate and spoon the hot sweet and sour sauce over the top just before serving.

School of Wok Tips

• Scoring the fish creates extra crispy texture.
• Coat fish gently to stop it breaking apart.
• Fry at high heat for a lighter crisp coating.
• Pour the sauce over at the end to keep the fish crunchy.

FAQs

What fish works best for this recipe?
Firm white fish such as sole, cod or haddock work very well.

Why use egg white instead of whole egg?
It creates a lighter, crispier coating.

Can I add pineapple?
Yes, pineapple is a classic addition to sweet and sour dishes.