Let’s begin by gathering our ingredients for Sweet & Sour Rockfish:

Ingredients:
4 tablespoons corn starch
3 egg yolks
2 tablespoon soy sauce
3 cups peanut oil
1/2 cup chicken stock
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon vinegar
2 tablespoons tomato paste mixed with 2 tablespoons water
1 teaspoon corn starch
1 1/2 pounds rockfish
3 tablespoons peanut oil
6-8 dried hot chiles
2-inch piece of ginger, peeled and minced
3 garlic cloves, minced
3 tablespoons chopped chives
2 teaspoons sesame oil

Mix 4 tbsp cornstarch, 3 egg yolks, 2 tbsp soy sauce in bowl. Add chunked rockfish. Mix together so fish is coated.

Heat the 3 cups of peanut oil in a wok or deep frying pan until it’s about 350°F. If you don’t have a thermometer, you’ll know the oil is hot enough when a bit of flour flicked into it sizzles instantly. Get a plate and line it with paper towels. Fry the fish in two or three batches, separating the pieces of fish the moment they hit the hot oil. Cook until they turn golden brown, about 3 minutes. Remove and let them drain on the paper towels.

While fish cooks, make sauce by combining 1/2 cup chicken stock, 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp vinegar, 2 tbsp tomato paste and water, and 1 tsp cornstarch in bowl. Mix well to stir in cornstarch.

When the fish is done, carefully pour off all but about 3 tablespoons of the oil. Add the chiles, ginger and garlic and stir-fry over high heat for 30 seconds. Add the fish and stir fry for a few seconds, then pour in the sauce. Let this boil furiously for 1 minute, then turn off the heat.

Stir in the chives and sesame oil and serve at once with steamed rice. Plate to serve, enjoy!

[schema type=”recipe” name=”Sweet & Sour Rockfish” author=”Hank Shaw” description=”Recipe of the week: Sweet & Sour Rockfish – Chinese stir fry with fresh Alaskan rockfish. Easy and quick recipe best served with rice. Enjoy!” ingrt_1=”4 tablespoons corn starch” ingrt_2=”3 egg yolks” ingrt_3=”2 tablespoon soy sauce” ingrt_4=”3 cups peanut oil” ingrt_5=”1/2 cup chicken stock” ingrt_6=”1 tablespoon soy sauce” ingrt_7=”2 tablespoons sugar” ingrt_8=”1 tablespoon vinegar” ingrt_9=”2 tablespoons tomato paste mixed with 2 tablespoons water” ingrt_10=”1 teaspoon corn starch” ingrt_11=”1 1/2 pounds rockfish” ingrt_12=”3 tablespoons peanut oil” ingrt_13=”6-8 dried hot chiles” ingrt_14=”2-inch piece of ginger, peeled and minced” ingrt_15=”3 garlic cloves, minced” ingrt_16=”3 tablespoons chopped chives” ingrt_17=”2 teaspoons sesame oil” instructions=”Mix 4 tbsp cornstarch, 3 egg yolks, 2 tbsp soy sauce in bowl. Add chunked rockfish. Mix together so fish is coated. Heat the 3 cups of peanut oil in a wok or deep frying pan until it’s about 350°F. If you don’t have a thermometer, you’ll know the oil is hot enough when a bit of flour flicked into it sizzles instantly. Get a plate and line it with paper towels. Fry the fish in two or three batches, separating the pieces of fish the moment they hit the hot oil. Cook until they turn golden brown, about 3 minutes. Remove and let them drain on the paper towels. While fish cooks, make sauce by combining 1/2 cup chicken stock, 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp vinegar, 2 tbsp tomato paste and water, and 1 tsp cornstarch in bowl. Mix well to stir in cornstarch. When the fish is done, carefully pour off all but about 3 tablespoons of the oil. Add the chiles, ginger and garlic and stir-fry over high heat for 30 seconds. Add the fish and stir fry for a few seconds, then pour in the sauce. Let this boil furiously for 1 minute, then turn off the heat. Stir in the chives and sesame oil and serve at once with steamed rice. Plate to serve, enjoy!” ]