Sweet and Sour Parrotfish

Name: Sweet and Sour Parrotfish
Ingredients: 1 whole parrotfish; 1/2 each yellow and red bell pepper, sliced into thin strips, and 1/2 onion, sliced into thin strips; 2 green onions; as needed Minced garlic,; 5 baby bok choy; Sweet and Sour Sauce Ingredients; 2 tablespoons sugar (about 25 grams); 2 tablespoons ketchup (about 30 grams); 2 tablespoons white vinegar (about 30 ml); 2 tablespoons water (about 30 ml); Cornstarch, as needed, for thickening

洪翠凰 @hongclovek

This colorful sweet and sour fish is a feast for the eyes and the palate.

洪翠凰 @hongclovek

This colorful sweet and sour fish is a feast for the eyes and the palate.

Saved

Ingredients

1whole parrotfish
1/2each yellow and red bell pepper, sliced into thin strips, and 1/2 onion, sliced into thin strips
2green onions
as neededMinced garlic,
5baby bok choy
Sweet and Sour Sauce Ingredients
2 tablespoonssugar (about 25 grams)
2 tablespoonsketchup (about 30 grams)
2 tablespoonswhite vinegar (about 30 ml)
2 tablespoonswater (about 30 ml)
Cornstarch, as needed, for thickening

Saved

Steps

1

Rinse and pat dry the fish. Season with salt and a light coating of frying mix. Spray both sides with a little oil and air fry instead of deep frying.
2

Mix together all the sweet and sour sauce ingredients. Slice the red and yellow bell peppers, onion, and both the white and green parts of the green onions into thin strips. Mince the garlic and set aside.
3

Sauté the minced garlic until fragrant. Add all the sliced vegetables except the green onion tops and stir-fry. Pour in the sweet and sour sauce and stir quickly until it comes to a boil. Add cornstarch as needed to thicken the sauce.
4

Blanch the baby bok choy and arrange on a serving plate. Place the air-fried fish on top of the bok choy. Pour the cooked sauce over the whole fish and garnish with the green onion tops to finish.