SWEET-AND-SOUR CRISPY FISH🐟 I’ve been aspiring to cook this fish as good as the Chinese restaurant since I started cooking more and more at home. A beautiful recipe from my latest cookbook crush featuring cooking by fuchsiadunlop ~ “The Food Of Sichuan”
This dish is a real party piece, a whole marinated with ginger, garlic and Shaoxing wine mix and coated with a thin layer of potato starch mix and fried.
The sweet and sour sauce recipe is the best and not the thick, sweet caramelised glaze. It has fresh ginger, garlic, scallions; it’s lighter; full of flavor and has the perfect consistency just like you would have eaten at the Chinese fine dining.
Just before serving, garnish with slivers of brilliant red and white bell pepper and leeks.