Description
Full of sweet and sour flavors, this black vinegar fish only takes 25 minutes to make from start to finish.
Ingredients
Units
Scale
- 1/2 pound boneless and skinless firm white fish such as cod, haddock, or snapper
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil or other neutral oil
- 2 garlic cloves, minced
- 1 green bell pepper, chopped into bite size pieces
- 1 onion, chopped into bite size pieces
- 1 small carrot, chopped into bite size pieces
- Salt and pepper (optional)
Fish Seasoning
- 1 teaspoon chinkiang vinegar
- 1/2 teaspoon mirin
- 1 teaspoon soy sauce
- Pinch of salt
Black vinegar sauce
- 2 tablespoons chinkiang vinegar
- 1 1/2 tablespoon ketchup
- 1 1/2 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon powdered chicken stock
- 2 teaspoons cornstarch mixed 6 tablespoons water
Instructions
- Make the black vinegar sauce. In a bowl, whisk the chinkiang vinegar, ketchup, soy sauce, sugar, powdered chicken stock, cornstarch, and water. Keep whisking until the sugar and powdered chicken stock have completely dissolved. Set aside.
- Slice the fish. Using a sharp knife, slice the fish into bite size pieces and place them in a bowl.
- Season the fish. Add the chinkiang vinegar, mirin, soy sauce, and a pinch of salt, to the bowl. Using a spoon or chopsticks, gently toss the fish to coat each piece evenly.
- Add the cornstarch. Sprinkle the teaspoon of cornstarch over the fish and toss again to coat the piece evenly.
- Cook the fish. In a wok or deep skillet over medium high heat, add 1 tablespoon of oil and when the oil is hot, add the fish. Cook for 2-3 minutes, until the fish is cooked through and golden brown on the outside. Transfer the fish to a plate and set aside.
- Cook the vegetables. Using the same wok or skillet, add the remaining 1 tablespoon of oil and add the chopped bell pepper, onion, and carrot. Stir fry for 3 to 4 minutes, until the vegetables are tender but still yielding a slight crunch.
- Finish the stir fry. Add the fish to the vegetables, whisk the black vinegar sauce to dissolve the cornstarch, and pour it over the stir fry. Toss the fish and vegetables and keep cooking until the sauce thickens.
- Serve. Turn the heat off and transfer the stir fry to a serving bowl. Serve with rice.
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 17.1g
- Sodium: 895mg
- Fat: 14.4g
- Saturated Fat: 11.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 20g
- Cholesterol: 53mg
