ShandongHard 40 min serves 2

Sweet and Sour Fish (糖醋鱼)

Name: Sweet and Sour Fish (糖醋鱼)
Total time: 40 min
Yield: 2 servings
Cuisine: Shandong
Ingredients: whole fish (sea bass or tilapia), about 500 g; cornstarch; egg white (or 1 whole egg); Chinkiang black vinegar; white sugar; ketchup; light soy sauce; garlic, minced; ginger, minced; scallion, julienned for garnish; neutral oil for deep frying

糖醋鱼 · táng cù yú

家庭快手版 · Home version: 家常整鱼版，鲁菜经典。餐厅版会做牡丹花刀让鱼形更夸张。

Sweet and sour fish (糖醋鱼) is a showpiece of Shandong (Lu) cuisine — a whole fish, scored and deep-fried until the flesh fans out like petals, then drenched in a vibrant sweet-sour glaze. It is a mandatory dish for Chinese New Year and weddings because the whole fish symbolizes abundance (年年有余). The trick is the scoring technique and the two-stage fry.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Seafood

Ingredients

whole fish (sea bass or tilapia), about 500 g整鱼（鲈鱼或罗非鱼）约 500g🛒 local500 g
cornstarch玉米淀粉🛒 local4 tbsp
egg white (or 1 whole egg)蛋清（或 1 个全蛋）🛒 local1
Chinkiang black vinegar镇江香醋🏮 asian3 tbsp
white sugar白糖🛒 local2 tbsp
ketchup番茄酱🛒 local2 tbsp
light soy sauce生抽🏮 asian1 tbsp
garlic, minced蒜末🛒 local3 cloves
ginger, minced姜末🛒 local1 tsp
scallion, julienned for garnish大葱丝（装饰用）🛒 local1 stalk
neutral oil for deep frying食用油（炸用）🛒 local500 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Clean the fish: remove scales and gills. Make 3-4 deep diagonal cuts (about 2 cm deep) on each side, stopping at the backbone. Pat completely dry inside and out.
改刀深度到脊骨
🔍 Look for
Visual: 刀工切透鱼肉但不切断脊骨Cuts go through the flesh to but not through the backbone
You know it's right when: 改刀后鱼身可相对平铺Fish can lay relatively flat when scored
2Marinate: rub salt and Shaoxing wine inside the cuts and on the surface. Rest 10 minutes. Pat dry again — surface moisture prevents crispy skin.
盐酒去腥
🔍 Look for 10 分钟 · 10 minutes
Visual: 盐接触处鱼肉变白Fish flesh looks opaque where salt touched it
You know it's right when: 表面摸起来干燥Surface dry to touch
3Coat the fish: dust cornstarch generously inside and outside the cuts, pressing gently so it adheres. Shake off excess. The cornstarch creates the crispy crust and helps the cuts fan out.
淀粉要拍实
🔍 Look for
Visual: 鱼身均匀白色粉层Fish is uniformly white with a powdery coat
You know it's right when: 粉层干燥不湿粘Coating looks dry and matte
4Heat oil to 180°C. Hold the fish by the tail and lower it into the oil, curling slightly. Fry the first side 2 minutes until golden, then carefully flip and fry the other side 2 minutes. The cuts should open up like petals.
高温快炸定型
🔍 Look for High heat 每面 2 分钟 · 2 minutes per side
Visual: 油面剧烈冒泡，切口开始分开Oil bubbles vigorously around fish, cuts begin to separate
You know it's right when: 外壳金黄坚硬，鱼浮起Crust is golden and firm, fish floats
5Drain on a wire rack. Increase oil heat to 190°C. Fry again for 30 seconds — this double-fry ensures maximum crunch.
复炸 30 秒
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 复炸后颜色加深为金琥珀色Second fry deepens color to golden amber
You know it's right when: 轻敲外壳发出空心声Crust sounds hollow when tapped
6Make the sauce: in a clean wok, combine vinegar, sugar, ketchup, soy sauce, and 3 tbsp water. Bring to a boil over medium heat. Add garlic and ginger, stir 10 seconds.
快调糖醋汁
🔍 Look for Medium heat
Visual: 汁冒大泡，呈粉橙色Sauce bubbles vigorously, turns pink-orange
You know it's right when: 糖完全融化，汁均匀Sugar fully dissolved, sauce is uniform
7When sauce thickens slightly (30 seconds), pour over the fried fish immediately. Garnish with scallion julienne and a sprinkle of sesame seeds. Serve at once.
淋汁快上
🔍 Look for
Visual: 汁均匀光亮地裹在鱼身，热气升腾Sauce coats the fish with a bright gloss, steam rises
You know it's right when: 立即吃，脆壳几分钟内就会变软Eat immediately — crispy crust degrades within minutes

Tips

· Sea bass (鲈鱼) is ideal — firm flesh that holds its shape. Tilapia works too but is softer. Avoid flaky fish like cod.
· The double-fry is non-negotiable: first fry cooks through, second fry creates the glass-like crunch.
· Pour the sauce right at the table for maximum drama — or ladle it over just before serving.
· Whole fish symbolizes abundance in Chinese culture — this dish is mandatory for celebrations.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide