糖醋鱼片，是一道酸甜开胃的经典硬菜。无刺的鱼片裹上脆浆，炸到外酥里嫩，再裹上酸甜浓郁的糖醋汁，色泽红亮，一口下去，酸甜酥脆，大人小孩都爱吃。
Sweet and Sour Fish Fillets is a classic dish with the perfect balance of tangy and sweet. Boneless fish fillets are coated in a crispy batter, fried until golden, then tossed in a rich, sweet and sour sauce. It’s crispy, tangy, and loved by both kids and adults.
🌴食材 | Ingredients：
龙利鱼柳或巴沙鱼柳，300g（切块）。/ Basa or sole fillets, 300g (cut into chunks).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
面粉，1勺（约10g，裹糊用）。/ All-purpose flour, 1 tbsp (about 10g, for coating).
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
🌴调味 | Seasonings：
番茄酱，3勺（约45g，灵魂）。/ Ketchup, 3 tbsp (about 45g, the soul).
白醋，2勺（约20ml）。/ White vinegar, 2 tbsp (about 20ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet and sour taste).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌鱼用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制鱼片 | Marinate the Fish
鱼片切块，加1勺料酒、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 千万别跳过腌制，否则鱼片里面没味道。
Cut the fish into chunks. Add cooking wine, salt, and white pepper. Mix well and marinate for 15 minutes. ⚠️ Never skip marinating, or the fish will be bland inside.
2，裹糊 | Coat the Fish
取一个大碗，放入3勺淀粉、1勺面粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的面糊。把腌好的鱼片放入面糊中，均匀裹上一层。⚠️ 面糊别太稀，能挂在鱼片上就行。我试过面糊太稀，结果炸出来不酥，软塌塌的。
In a bowl, mix the cornstarch, flour, and beaten egg with a little water to make a thick batter. Coat the fish evenly. ⚠️ The batter should be thick enough to stick. I’ve tried a thin batter, and the fish didn’t turn out crispy.
3，炸制 | Fry the Fish
锅里倒油，油温六成热时，放入裹好糊的鱼片，中火炸3~4分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat oil to 160°C (about 60% hot). Fry the coated fish over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，调糖醋汁 | Make the Sauce
取一个小碗，放入3勺番茄酱、2勺白醋、2勺白糖、1勺生抽和少许盐，搅拌均匀。⚠️ 番茄酱是这道菜的灵魂，颜色红亮全靠它。
In a small bowl, mix the ketchup, vinegar, sugar, light soy sauce, and a pinch of salt. ⚠️ The ketchup is the soul of this dish, giving it that bright red color.
5，裹汁出锅 | Coat and Serve
锅里留底油，放入蒜末和姜末爆香。倒入调好的糖醋汁，中火炒到冒泡、汤汁浓稠。倒入炸好的鱼片，快速翻炒均匀，让每块鱼片都裹上糖醋汁。关火，撒上葱花，出锅。⚠️ 合炒要快，保持鱼片外壳酥脆。我试过炒太久，结果鱼片全软了。
Add a little oil to the pan, sauté the garlic and ginger until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried fish and stir-fry quickly to coat each piece. Turn off the heat, garnish with scallion, and serve. ⚠️ Be quick to keep the fish crispy. I’ve tried cooking too long, and it turned soggy.
宝宝们，糖醋鱼片的精髓在于“外酥里嫩，酸甜挂汁”。鱼片腌制去腥，裹上蛋液和淀粉，炸出来更酥脆。番茄酱是灵魂，颜色红亮全靠它。最后裹汁要快，保持鱼片酥脆。
Tips: The key to Sweet and Sour Fish Fillets is “crispy outside, tender inside, coated in a sticky sweet and sour sauce.” Marinate the fish, coat it with egg and cornstarch for extra crispiness. The ketchup is the soul for that bright red color. Be quick when coating the fish to keep it crispy.
这道【糖醋鱼片 | Sweet and Sour Fish Fillets】是酸甜开胃的经典硬菜。如果你喜欢这种酸甜酥脆的口感，还可以试试我之前写的【菠萝咕噜肉 | Sweet and Sour Pork with Pineapple】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this crispy and tangy flavor, you should also try my Sweet and Sour Pork with Pineapple. For more classic main dishes, check out my Main Dishes category.
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