Crispy Branzino with Sweet and Sour Sauce

March 22, 2016 1 Comments

This is a homage to a similar dish I grew up eating at Susanna Foo’s in Philadelphia. Her mix of Chinese and California cuisine was inspiring and utterly delicious. The crispy fried fish paired with sweet and sour sauce is magical and something ordered until she shut the doors in downtown Philly. Today I paired the fish with broccolini and coconut sticky rice. Buy any small white fleshed fish you can get, I prefer branzino or snapper for this dish.

Crispy Branzino with Sweet and Sour Sauce


  • 2 pound whole branzino (cleaned, gutted and scaled)
  • 1/2 cup apricot preserves
  • 3 tbs rice vinegar
  • 1/4 tsp ginger (grated)
  • 1/4 tsp garlic (grated)
  • 1 scallion (diced)
  • 1/4 tsp chili paste
  • 1/2 cup water
  • 1/2 tsp soy sauce
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Clean the fish and score every 1/2 inch the length of the filet. Allow the branzino to air dry ~ 20 minutes. Preheat a large heavy bottom pan that can fit the fish with enough oil to allow it to deep fry to 375.Branzino Scored Season the fish with salt and pepper and then coat with corn starch. Branzino Corn StarchPlace into the oil and cook for ~6-8 minutes depending on the size of the fish. BranzinoAllow the fish the rest on a cooling rack once out of the oil.

Add the garlic, ginger and scallion to a medium pan with a touch of canola oil. Once fragrant add the apricot, vinegar, water, soy and chili paste. Reduce the sauce by 1/4 and season with pepper. Sweet and Sour Spoon the sauce over top of the fish and serve immediately.





March 24, 2016


1 Comment

  1. Reply

    Reynaldo Kizziar

    April 29, 2016

    Great article, I want to read more of your stuff. Perhaps you are able to read mine