Description
White fish fillets lightly coated and quickly stir-fry-coated in a sweet/sour sauce of Taiwan black vinegar (Wu Cu) and soy. Unfried so calories are low; vinegar amino acids boost metabolism.
Restaurants serving Vinegar Glazed Fish Fillets
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish fillets
- Taiwan black vinegar(Wu Cu)
- Scallions
- Ginger
- Soy sauce
- Egg white
- Potato starch
Instructions
- [Authentic Recipe]
- Debone white fish (Snapper/Cod), slice into bite-sized pieces. Season with salt, wine, egg white, a little starch.
- [Sauce] Mix Taiwan black vinegar (
- tbsp), soy, sugar, starch slurry.
- Heat a little oil in a pan, lightly sear fish both sides without breaking.
- Add shredded scallions and ginger for aroma.
- Vigorously pour sauce, toss pan on high to coat fish 'glossily' to finish.
Learn more Spice, substitutes, tips
Key spices
Fruity Taiwan black vinegar aroma and scorched scallion smell
Substitutes at Japanese supermarkets
Chicken breast (becomes Culiu Jipian)
Pairing
Brown rice、Egg drop soup(Danhua Tang)
Trivia
[For Everyone] Uses Northern China's 'Culiu (vinegar stir-fry)' tech. Highly healthy as it's not deep-fried in oil like Sweet & Sour Pork. Vinegar's citric acid tenderizes fish protein and recovers post-workout fatigue, making it optimal for those balancing diet and gym—a refreshing Chinese side.
Eating tips & etiquette
[Unique Eating] Mix a little 'Taiwan's unique sweet chili sauce (Tianla Jiang)' into the sauce as a secret flavor, creating a spicy, deep taste like chili shrimp!
Allergen
Seafood, Egg, Soy, Wheat