Sweet and sour food is a love-hate relationship for foodies who want to lose weight.
Among them, the sweet and sour sweet and sour series, I believe that the foodies must have a place in the hearts of foodies.
The sweet and sour fish cubes are already very low calorie compared to the sweet and sour pork fillet.
Based on the principle of less oil and fat without losing taste. Combined with the introduction of many recipes, through 4 attempts, I have explored the recipe for low-fat, greedy, and quick-handed dishes.
What is sweet and sour fish?
Sweet and sour fish is a famous dish of Shandong cuisine. The preparation of sweet and sour fish is simple, and it is a common dish in the recipe.
The taste of sweet and sour fish is sweet and sour. The cooking method is a kind of roasted dish. How to make the best sweet and sour fish? This needs to be adjusted in detail according to your own taste and habits.
Dishes Features
Very fresh and tender;
Sweet and sour;
The outside is soft and the inside is tender;
It can be appetizing.
Sweet and Sour Fish Recipe
I made this dish today with the Norwegian Cod which quality is good and the meat is extremely delicious. It is simply delicious!
Due to the unique growth environment, the protein content of Norwegian cod is as high as 96%, and the taste is extremely outstanding.
Norway has the richest Arctic cod resources in the world. The unique natural environment creates healthy and delicious Norwegian Arctic cod.
Norwegian cod is slender and robust, with a light gray color, white flesh, and a unique flap structure.
Norwegian cod is the leanest of all fish because it stores excess fat in the liver, not meat.
Arctic cod is a “national dish” on the Nordic table, and straightforward Norwegians directly call it “white gold”. It is also considered the healthiest fish by food lovers worldwide.
The healthiest fish, and most importantly, it is so delicious! Try it now!
Ingredients:
Real cod | 8 pieces |
Cooking wine | 2 tbsp |
Oil | Right amount |
Tomato sauce | Half bowl |
Shimizu | A small amount |
Corn starch | 2 tbsp |
Salt | 3 g |
Flour | Half bowl |
Egg | 1 |
Black pepper powder | 1 tbsp |
Salt | A small amount |
Baking powder | 1 g |
Tips for sweet and sour fish
1. Do not cut the cod pieces too small.
2. The taste of the sauce can be adjusted according to the individual.
3. After the soup is made and before use, the starch tends to harden and deposit on the bottom of the bowl. Be sure to stir the starch evenly before pouring the soup. In addition, do not have too much starch, as it will become sticky if it is too much.
How to make sweet and sour fish
1. Prepare cod fillets.
2. Rinse the pieces of cod repeatedly with water, dry the water with your hands, add the cooking wine, grab well and marinate for 15 minutes.
3. To make a batter, beat an egg in the flour, add some black pepper and salt to taste, and add a little baking powder to make the fried cod skin crispy.
4. Add clean water several times in small amounts and stir until there are no particles. The adjusted batter is thin and moderately thick. When the egg custard is lifted, the batter falls, and there is no excessive batter on the egg custard.
5. Pour a little more oil into the pot and heat it up on high heat. Put in a chopstick with small air bubbles on the edge of the chopsticks and change to medium heat. The codfish pieces are wrapped in batter and fried in the pan, turning it over from time to time.
6. Fry until golden brown, turn to high heat, pour all into the pot and re-fry for 1 minute, remove the oil and set aside.
7. To adjust the tomato sauce, add water to the tomato sauce, the ratio is about 1:1, then add an appropriate amount of cornstarch and salt and mix thoroughly. The tomato sauce should be more, the taste is stronger and more delicious.
8. Leave a little base oil in the pot and pour the tomato sauce.
9. After bubbling, immediately pour in the fried cod fish cubes, stir-fry well, wrap each cod fish cube with tomato sauce, turn off the heat.
10. Serve, sprinkle white sesame seeds and chopped chives to garnish.
11. Sweet and sour, delicious.

Sweet and Sour Fish
Ingredients
- 8 pieces Real cod
- 2 tbsp Cooking wine
- Oil Right amount
- Half bowl Tomato sauce
- Shimizu A small amount
- 2 tbsp Corn starch
- 3 g Salt
- Half bowl Flour
- 1 Egg
- 1 tbsp Black pepper powder
- Salt A small amount
- 1 g Baking powder
Instructions
- Prepare cod fillets.
- Rinse the pieces of cod repeatedly with water, dry the water with your hands, add the cooking wine, grab well and marinate for 15 minutes.
- To make a batter, beat an egg in the flour, add some black pepper and salt to taste, and add a little baking powder to make the fried cod skin crispy.
- Add clean water several times in small amounts and stir until there are no particles. The adjusted batter is thin and moderately thick. When the egg custard is lifted, the batter falls, and there is no excessive batter on the egg custard.
- Pour a little more oil into the pot and heat it up on high heat. Put in a chopstick with small air bubbles on the edge of the chopsticks and change to medium heat. The codfish pieces are wrapped in batter and fried in the pan, turning it over from time to time.
- Fry until golden brown, turn to high heat, pour all into the pot and re-fry for 1 minute, remove the oil and set aside.
- To adjust the tomato sauce, add water to the tomato sauce, the ratio is about 1:1, then add an appropriate amount of cornstarch and salt and mix thoroughly. The tomato sauce should be more, the taste is stronger and more delicious.
- Leave a little base oil in the pot and pour the tomato sauce.
- After bubbling, immediately pour in the fried cod fish cubes, stir-fry well, wrap each cod fish cube with tomato sauce, turn off the heat.
- Serve, sprinkle white sesame seeds and chopped chives to garnish.
- Sweet and sour, delicious.
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