Shanghai-Style Sweet and Sour Mandarin Fish

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender whole mandarin fish is deep-fried until crisp and topped with a glossy, balanced sweet and sour sauce infused with ginger and Shaoxing wine. This Chinese-inspired seafood recipe, ready in about 40 minutes, pairs salt, cornstarch, vegetable oil (for deep frying) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 2 Chinese cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 whole mandarin fish (about 500 g), scaled and cleaned
1 tsp salt
1/2 cup cornstarch
1 liter vegetable oil (for deep frying)
2 tsp ginger, minced
1 tsp garlic, minced
3 tbsp white vinegar
4 tbsp granulated sugar
2 tbsp ketchup
1 tbsp Shaoxing wine
100 ml water
1 tbsp slurry cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse and pat dry 1 whole mandarin fish (about 500 g). Make 3 diagonal cuts on each side. Sprinkle 1 tsp salt evenly over the fish and let sit for 10 minutes.
Step 2: Coat the fish evenly with 1/2 cup cornstarch, shaking off excess.
Step 3: Heat 1 liter vegetable oil in a deep wok or heavy pot to 350°F (175°C). Carefully lower the fish into the hot oil and deep-fry for 6-8 minutes, turning once, until golden brown and crispy. Remove and drain on paper towels.
Step 4: In a small saucepan over medium heat, add 2 tsp minced ginger and 1 tsp minced garlic, sauté for 30 seconds until fragrant.
Step 5: Add 3 tbsp white vinegar, 4 tbsp granulated sugar, 2 tbsp ketchup, 1 tbsp Shaoxing wine, and 100 ml water. Bring to a boil, stirring to dissolve sugar.
Step 6: Stir in 1 tbsp cornstarch slurry slowly and cook for 1-2 minutes until sauce thickens and becomes glossy.
Step 7: Pour the sweet and sour sauce evenly over the fried mandarin fish and serve immediately with steamed rice.