Peking Fish
Delight your taste buds with Peking Fish, a show-stopping Chinese-inspired dish that combines perfectly crispy fried fish fillets with a rich, tangy sauce bursting with bold flavors. Tender pieces of white fish, coated in a golden, airy batter, are fried to perfection and then tossed in a savory-sweet glaze made with soy sauce, rice vinegar, and a touch of tomato paste for depth. The aromatic blend of garlic, ginger, and green onions enhances the vibrant sauce, while a cornstarch slurry ensures the perfect silky texture. Serve this irresistible dish with steamed rice or your favorite stir-fried veggies for a restaurant-quality meal that’s surprisingly easy to recreate at home. Perfect for fans of Asian cuisine, “Peking Fish” is a must-try recipe that will impress any crowd!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, tilapia, or sea bass)
- 80 grams cornstarch
- 50 grams all-purpose flour
- 180 ml water
- 1 large egg
- 1 teaspoon salt
- 500 ml vegetable oil (for frying)
- 2 teaspoons ginger (minced)
- 2 teaspoons garlic (minced)
- 2 tablespoons green onion (chopped)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons sugar
- 1 tablespoon tomato paste
- 120 ml water (for the sauce)
- 1 teaspoon cornstarch (for the sauce slurry)
- 2 teaspoons water (for the sauce slurry)
Instructions
1. Pat the fish fillets dry with paper towels and cut them into medium-sized pieces (about 5 cm long).
2. In a medium bowl, combine 80 grams of cornstarch, 50 grams of all-purpose flour, 1 teaspoon of salt, 180 ml of water, and 1 large egg. Whisk until you achieve a smooth batter.
3. Heat 500 ml of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
4. Dip each piece of fish into the batter, ensuring it is well coated, and carefully place it into the hot oil. Fry in batches to avoid overcrowding, cooking each piece for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
5. In a separate pan over medium heat, add 1 tablespoon of vegetable oil. Sauté 2 teaspoons of minced ginger, 2 teaspoons of minced garlic, and 2 tablespoons of chopped green onion for about 1 minute until fragrant.
6. Add 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1.5 tablespoons of sugar, 1 tablespoon of tomato paste, and 120 ml of water to the pan. Stir to combine and bring the mixture to a simmer.
7. In a small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Gradually add the slurry to the sauce, stirring constantly, until the sauce thickens to your desired consistency.
8. Gently place the fried fish pieces into the sauce and toss to coat evenly.
9. Transfer the Peking Fish to a serving plate and garnish with additional chopped green onions if desired. Serve immediately with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
5460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.0 g | 662% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 21.7 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2007 mg | 43% | |
*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.
