In this instructional cooking video, Chef Wang demonstrates how to prepare "Crispy Sweet and Sour Fish" (糖醋脆皮鱼), a classic and popular dish from Sichuan, China. The tutorial provides a detailed, step-by-step guide starting with the intricate preparation of a whole grass carp, featuring a specific "waffle" cutting technique to ensure it cooks through and presents beautifully. Chef Wang emphasizes a crucial de-fishing method using a salt wash to remove any muddy taste. The process continues with a three-stage coating process (flour, egg batter, and corn starch) followed by a two-part deep-frying technique to achieve an exceptionally crispy skin while keeping the inside tender. Finally, he prepares a classic sweet and sour sauce using brown sugar and balsamic vinegar, which is then poured over the finished fish for a glossy, flavorful finish. The video concludes with a summary of the three most critical technical points for successfully recreating the dish.
How to Make Crispy Sweet and Sour Fish: A Step-by-Step Guide
0:05 Preparing the Fish: Chef Wang begins with a whole grass carp. He demonstrates a specific "waffle" cutting technique, making parallel incisions down to the rib cage without cutting through it. This method helps the fish cook evenly and absorb flavor.
0:39 Removing the Fishy Taste: A critical step for grass carp is to thoroughly wash it. Chef Wang rubs the fish with a large amount of salt and then rinses it in water for three minutes to remove the "muddy" taste and any residual slime or blood.
1:08 Creating the Batter: A "full egg batter" (全蛋糊) is prepared by mixing three eggs with salt, corn starch, and flour. The consistency is key; it should be thick enough to form ribbons when drizzled.
1:29 Coating the Fish: The fish must be patted completely dry with a towel. It is then dusted with flour, coated evenly in the egg batter, and finally covered in a layer of dry corn starch right before it goes into the oil.
2:40 The First Fry: The oil is heated to a high temperature (210°C). To set the fish's "open" shape, hot oil is first ladled over the cut sections. The fish is then carefully placed in the wok and deep-fried for five minutes to cook through.
3:15 Double Frying for Crispiness: For a perfectly crispy skin, the fish is double-fried. After the initial fry, it is removed, the oil is brought back up to 210°C, and the fish is fried again for one more minute to drive out excess moisture.
3:33 Making the Sweet and Sour Sauce: In a clean wok, minced ginger and garlic are stir-fried until fragrant. Balsamic vinegar (香醋) is added, followed by pre-melted brown sugar water. The sauce is seasoned with salt, thickened with a water-starch slurry, and finished with a splash of hot oil to make it glossy.
4:36 Chef's Final Tips: Chef Wang summarizes the three most important techniques: 1) The salt wash is essential for removing the fishy taste. 2) The final coat of dry starch must be applied immediately before frying to ensure crispiness. 3) The brown sugar should be melted beforehand, and the sauce should not be over-thickened.