Sweet & Sour Fish Chinese Whole Fish Recipe • How to deep fry fish

Hi and welcome to Spice and Pens. Today we'll be cooking sweet and sour fish or otherwise known as Tang Chu Yu. So let's start cooking. Now I'll show you how I prepare the fish. First you cut off the fins because it's no use right and it will stick to a pan easily. Now we'll make some slit on the fish so that it will cook evenly something like this on an angle just cut it down to until you reach the bones about two finger just do the same again so every two finger you do one slit like this all right after you've done this you'll crisscross the cut again right same thing we want it to be like this so the flesh will be diamond shape okay so we'll start again the same thing two fingers and we're done with one side so we'll continue with the other side the fish I'm using is a red snapper and this is approximately 1.1 kilograms you can use any fish that you want be the grouper pomfret or even some freshwater fish no problem at all after we are done with this let's just put this aside and prepare the marinating sauce for the marinade very simple we have three tablespoon of water one teaspoon of salt put it in two stems of spring onion utilizing only the white part itself put it in a few pieces of young ginger approximately five grams put it in mix it up well and squeeze it to get the juices out this will give the fish a very nice subtle flavor after you're done with this we'll just smear this over the fish just grab a bunch like this and then just spin it over the fish dip it in the water again so smear this over the fish and let the flavor go in after you're done with one side we'll continue with the other side flip the fish over and do the same finally put the ginger and spring onion inside the stomach and we'll let this marinate for approximately 10 minutes I'll show you how it looks like in a while 10 minutes is up we'll remove the spring onion as well as the ginger and we'll coat this with corn flour so I have with me some corn flour over here we need to coat this very well with corn flour using your left hand just open up the fish like this and sprinkle the corn flour all over it sprinkle liberally this will help to make the fish crispy and also protect the meat from getting too dry right when you're done with this just use your left hand and pat the flour down now we're done with this we just let this rest for one minute before we do the other side because we want the flour to be sticking onto the skin and not dropping off now if you don't have corn flour you can always use sweet potato flour or potato flour no problem after one minute we'll continue to do the other side flip it over same thing pop the fish like this sprinkle the flour over first this will also prevent the fish from splattering too much when we shallow fry them the inside of the fish also same thing so put some corn flour and wrap it all around okay once this is done we'll rest this for approximately two to three minutes and let's go and heat up some oil so that we can shallow fry this now heating up the oil I'm using Shogun by La Gourmet Senjo Plus series 40cm wok this is extremely good because it's big enough for you to fry the whole fish it also has an improved marble non-stick coating with ceramic reinforcement this wok can also be used on induction cooker for shallow frying the oil that I need is only to cover half the fish for deep frying of course you need to cover the whole thing I'm using medium heat right now in order to check whether the temperature of the oil is good enough or hot enough we just need to use a bamboo chopstick or bamboo skewer put it in the oil but if you see bubbles already rising up like this that means the oil is hot enough and we'll put in our fish holding the fish by the head and the tail just slowly put it in like this and we're going to fry each side for approximately two to three minutes we don't move the fish now because we need the crust to form we need to have the fish head in contact with the oil also so what I'm doing over here is just tilt it a little bit be very careful when you do this and the same thing for the tail part also as this is a non-stick wok it is very easy for you to cook dishes like this especially for fishes we've been frying the fish for approximately two to three minutes let's just give this a check you'll need two spatula all right you can move the fish very easily now and as you can see all from here there's a little bit browning which is something that what we want and then we just put this down like this adjust the fish tail also we'll do the same with this side of the fish for another two to three minutes three minutes is up let's give this fish a check I just need to fry a little bit more I want it to be a little bit more crispy to make it easier for me to flip the fish I like to do this because the backbone here is actually a little bit more harder or tougher so it makes the flipping of the fish so much easier let's have a look again look at how beautiful this is this side is brown enough already as you can see so we don't fry this side anymore I just want a little bit more brown on the other side so I'm just frying the other side for another two minutes or so so two minutes is up let's just remove the fish from the oil be very careful all right look at how beautiful this is place this on a serving plate and later we'll just pour the sauce over the fish when the wok is easier for you to handle which means that it's not too hot we'll pour away most of the oil leaving about two tablespoons of oil behind for us to make the sauce turn the heat on to medium low and start to cook our sauce put in five grams of ginger chopped now don't use too high a heat we just want the beautiful fragrance to be out three cloves of garlic chopped we can smell the fragrance we'll add in our tomato sauce eight tablespoon of tomato sauce just mix them up if you are using tomato paste right you need to fry this for a little while but tomato ketchup is fine or tomato sauce is fine just heat them up a while and now we're adding our water 280 milliliters of water put it in now we're adding our sugar two and a half tablespoon of sugar you have to use a little bit more sugar because this is sweet and sour it has to have that very nice tangy and sweet taste now I'm going to add in my tomatoes 100 grams of tomatoes 80 grams of pineapple and 60 grams of cucumber all cut into small pieces like this we also add in approximately half a teaspoon of salt you let this come to a boil first now we can actually turn up the heat to medium high just let this boil down for a while we want to extract the beautiful taste from the tomato as well as the pineapple so that this sauce will not just be sweet and sour but have a very nice fruity taste to it just boil this for approximately one to two minutes to get the taste out once you have cooked the sauce for one to two minutes we'll add in our vinegar six tablespoon of white vinegar now how sweet or how tangy you want to be is depending on your own self let's just give this a taste first all individual preferences wow for me this is very beautiful now we will need to thicken the sauce up I'm using cornstarch solution slowly drizzle it in and stir as you do it it has to be thick the sauce if it's too watery right your fish will not be crispy anymore so it has to be really really thick right something like this okay just stir them around using the back of a spoon it must coat super easily like this and then the sauce is done let's turn off the heat and pour the sauce over the fish it's time for our lunch and now the dish is done let's have a taste smells really good crispy on outside tender on the inside the tanginess the sweetness to me this is really good so ladies and gentlemen I hope you like our video do click like on our video and do subscribe to our channel thank you for watching see you again and now it's your turn to cook