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Recipe: Crispy Fish in Sweet and Sour Sauce with Lychees

The combination of egg white and tapioca starch makes the pieces of fish very crispy but you may use cornflour. The sauce is enhanced with the addition of lychees. All in all, one to impress your guests


454g firm white fish (cut into 8cm x 3cm pieces)
85g tapioca starch or cornflour
1 egg
2 tsp Wing Yip Light Soya Sauce
1 jar Wing Yip Sweet & Sour Sauce
1/2 tin lychees (drained)
2 stalks spring onions (thin strips)
1 small carrot (thin strips)
Small handful coriander
1 tsp minced ginger (or use fresh)
1 tsp mince garlic paste (or use fresh)
1 tsp Wing Yip Sesame Oil
Oil to deep fry fish

Cooking Method

Serves 2

Finely shred spring onions and carrots.

Place these and the coriander into a bowl of iced water to curl.
Season fish pieces in light soy and then dip into beaten egg white. Sprinkle liberally with tapioca flour.

Heat oil in a pan or wok and cook fish in batches.

Drain on kitchen roll and transfer to warm platter.

Pour away the oil, keeping back about 2 tablespoons.

Add minced garlic and ginger to the wok and a jar of Wing Yip Sweet and Sour Sauce.

Fill half the jar with water, shake well and pour into the wok.

Cook out the sauce for 3 minutes adding more water if it is too thick

When sauce is ready, add the fish pieces to the wok and gently coat the fish with the sweet and sour sauce.

Add the drained lychees and a few drops of sesame oil.

Remove to a warm serving platter.

Drain the curled vegetables and garnish