Sweet and sour fish is a famous dish of Shandong cuisine, which is one of the eight culinary traditions of Chinese cuisine. In China, grass carp is commonly used, but since it’s not readily available here, I used sea bream instead. I love the crisp exterior yet tender meat of the fish and the perfectly balanced sweet and sour sauce really accentuates the dish.

Serves 2-4

For the fish
1 whole sea bream (bacoco)
1 tbsp. Shaoxing wine or other Chinese cooking wine
1 thumb ginger
1 stalk green onion
1 pc. egg
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 cup water
vegetable oil

For the sweet and sour sauce
6 cloves garlic
2 tbsp. ketchup
3 tbsp. cane or white vinegar
1/2 tbsp. soy sauce
2 tbsp. sugar
1/2 cup water
1/2 tbsp. cornstarch
vegetable oil

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