Spicy and Sour Fish
Guangxi — Mother recipe · en it
A traditional Guangxi dish, sweet and spicy, combining the best of Chinese cuisine.
📷 Alpha from Melbourne, Australia — CC BY-SA 2.0 (Wikimedia Commons)
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⏱️ 15 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 4 fish fillets
- 2 red onions, sliced
- 2 green onions, sliced
- 100 g of red peppers, diced
- 2 tablespoons of soy sauce
- 2 tablespoons of soy vinegar
- 1 tablespoon of chili powder
- 1 tablespoon of sugar
- 2 tablespoons of coconut oil
- 1 lemon, grated
- salt to taste
- 2 basil leaves
Method
- In a wok, heat the coconut oil and sauté the red and green onions for 5 minutes.
- Add the red peppers and cook for another 3 minutes.
- In a bowl, mix together the soy sauce, soy vinegar, chili powder, sugar, and salt.
- Add the fish fillets and marinate for 10 minutes.
- In a pan, cook the fish fillets in the coconut oil for 5-7 minutes on each side, until golden brown.
- Top the fish fillets with the grated lemon and basil leaves.
- Serve hot, enjoying the delicious taste of spicy and sweet spices.
The story
The spicy and sour fish is a specialty of the Guangxi region, where fish is cooked with a blend of spicy and sweet aromatics to create a unique dish.
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