Chinese New Year Whole Fish with Sweet and Sour Vegetables
Celebrate prosperity and abundance with this show-stopping Chinese New Year Whole Fish with Sweet and Sour Vegetables. Perfectly crispy fried whole fish—symbolizing good fortune—is topped with a vibrant medley of pineapple, julienned carrots, and red bell peppers in a glossy, tangy-sweet sauce made from ketchup, rice vinegar, and soy sauce. Infused with aromatic ginger and garlic, this festive dish is as flavorful as it is symbolic. With its contrasting textures and bold, balanced flavors, this recipe is a centerpiece-worthy addition to any Lunar New Year feast. Quick to prepare and visually stunning, it’s the ultimate fusion of tradition and taste that will impress both family and guests.
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Recipe Information
Ingredients
- 1 approximately 1.5 pounds whole fish (sea bass, snapper, or tilapia, cleaned and scaled)
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 2 tablespoons cornstarch
- 3 cups vegetable oil (for frying)
- 1 medium carrot, thinly sliced into matchsticks
- 1 medium red bell pepper, thinly sliced
- 0.5 cup pineapple chunks (canned or fresh)
- 1 1-inch piece ginger, finely julienned
- 2 cloves garlic, minced
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 0.5 cup water
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 2 stalks green onions, thinly sliced
Instructions
Rinse the whole fish under cold water and pat it dry with paper towels. Score both sides of the fish with 2–3 diagonal slashes to help it cook evenly.
Rub the fish with 1 teaspoon of salt and 1/2 teaspoon of ground white pepper. Lightly dust both sides of the fish with 2 tablespoons of cornstarch, ensuring an even coating.
Heat 3 cups of vegetable oil in a deep, large wok or pan over medium-high heat. Test the oil by inserting a wooden chopstick; if bubbles form around it, the oil is ready.
Carefully slide the whole fish into the hot oil. Fry for 4–5 minutes on each side, or until the fish is golden brown and cooked through. Use a slotted spoon or tongs to gently remove the fish and place it on a platter lined with paper towels to drain excess oil.
In a separate pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the julienned ginger and minced garlic, stirring until fragrant, about 30 seconds.
Add the carrot matchsticks and red bell pepper slices to the pan. Stir-fry for 2–3 minutes, or until the vegetables are tender-crisp.
Stir in the pineapple chunks, ketchup, rice vinegar, soy sauce, sugar, and 1/2 cup of water. Bring the mixture to a simmer, allowing the flavors to meld.
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Gradually add the slurry to the sauce, stirring constantly until the sauce thickens, about 1 minute.
Carefully pour the sweet and sour vegetable mixture over the fried whole fish, ensuring an even coating.
Garnish with thinly sliced green onions and serve immediately. Enjoy your symbolic and flavorful Chinese New Year dish!
Nutrition Facts
Calories |
7020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 730.9 g | 937% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 54.8 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
