Sweet & Sour Trout

糖醋鳟鱼片táng cù zūn yú piàn


1 lb trout fillets

3 tbsp olive oil

5 slices ginger

2 green onions

5 cloves garlic

2 tbsp Chinese cooking wine

3 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 cup water

1/4 tsp Sichuan peppercorn

1/4 tsp salt

10 crystal sugar cubes

2 tbsp black vinegar

Make Sweet & Sour Sauce

  1. Slice each ginger slice into halves.

  2. Wash green onions and cut each green onion into 4 pieces.

  3. Cut each garlic clove into 4 pieces.

  4. In a bowl, add ginger, green onion, garlic, cooking wine, light soy sauce, dark soy sauce, Sichuan pepper, black vinegar, salt, crystal sugar cubes, and water.

  5. Stir for 1 minute.

Fry Trout

  1. Clean the trout under cold water and then pat dry.

  2. Add olive oil to a nonstick pan and rotate the pan so that the oil covers the pan completely.

  3. Arrange the trout in the pan skin side up and cover the pan with a lid.

  4. Heat the pan to medium-high heat.

  5. Fry the trout for 4-5 minutes until the bottom is golden brown.

  6. Flip the trout fillets carefully, then fry for another 4-5 minutes.

Braise Trout

  1. Turn the heat down to low (this will make it easy to pour in the sauce).

  2. Pour the sweet and sour sauce evenly on top of the trout.

  3. Turn the heat back up to medium-high.

  4. Once the sauce is boiling, turn heat to medium and braise for 3 minutes.

  5. Flip the trout carefully and braise for another 3 minutes or until there's a thin layer of sauce left.

  6. Turn off the stove and transfer trout to a plate.

  7. (optional) Pour the sauce on top of the trout before serving!