Crispy Fish with Sweet-and-Sour Sauce

By Grace ParisiPublished: Jan 16, 2013

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Yields:

4

Total Time:

30 mins

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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.

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Ingredients

1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 Tbsp. unseasoned rice vinegar
2 Tbsp. ketchup
2 Tbsp. sugar
1 Tbsp. Shaoxing (Chinese cooking wine) or sherry
1 Tbsp. cornstarch
1 tsp. Chinese chile-garlic sauce
3 Tbsp. canola oil
1 1/2 Tbsp. ginger
2 large cloves garlic
4 fillets branzino
2 scallions
Steamed rice

Directions

1. Step 1In a small bowl, whisk broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch, and chile sauce. In a small saucepan, heat 1 tablespoon of oil. Add ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute. Whisk sauce ingredients, then add them to pan. Simmer until sauce is thickened and glossy, 5 minutes. Keep warm over low heat.
2. Step 2In a large nonstick skillet, heat remaining 2 tablespoons of oil until shimmering. Add fish, skin side down, and press lightly with a spatula to sear skin for 10 seconds for each fillet. Cook undisturbed over high heat until fillets are browned and crispy at edges and just barely opaque on top, about 5 minutes. Flip fish and cook just until cooked through, about 1 minute longer. Transfer fish skin side up to plates. Spoon sauce on top, garnish with scallions and serve with rice.
  
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