Sugar and Vinegar Striped Bass

Sugar and Vinegar Striped Bass

This crispy, tangy, and sweet braised belt fish recipe is a must-try for seafood lovers! Fresh belt fish is marinated with salt and cooking wine for extra flavor, then lightly coated in flour and pan-fried to golden perfection. The magic happens when the fish simmers in a rich, homemade sweet-and-sour sauce—a perfect blend of soy sauce, vinegar, sugar, and aromatic ginger, scallions, and garlic. A touch of tomato sauce adds depth, creating a glossy, irresistible glaze. The result? Tender, flaky fish with a crispy exterior, soaked in a savory-sweet sauce that’s simply addictive. Quick to prepare yet restaurant-worthy, this dish pairs perfectly with steamed rice for a satisfying meal. Try this foolproof recipe for a deliciously balanced seafood delight!

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
belt fish
200g (per serving)

The aromatics

🧅
ginger
20g (thin slices)
🧅
scallions
2 stalks (chopped)
🧅
garlic
3 cloves (minced)
🧅
flour
2 tbsp

The sauce & seasonings

🧂
cooking wine
1 tbsp
🧂
soy sauce
2 tbsp
🧂
sugar
3 tbsp
🧂
vinegar
4 tbsp
🧂
tomato sauce
2 tbsp
🧂
salt
to taste
🧂
cooking oil
3 tbsp total
🧂
water
5 tbsp

Instructions

1. Step 1

Step 1
When buying belt fish, you can ask the fish vendor to help clean the fish and remove the head and tail. After washing, cut it into segments of about 2 inches, sprinkle a small amount of salt and cooking wine, and marinate for 15 minutes.

2. Step 2

During the marinating process, prepare ginger slices, scallions, and garlic according to the quantity shown in the picture; mix a bowl of sugar and vinegar sauce, the proportion is approximately: 1 tablespoon of cooking wine + 2 tablespoons of soy sauce + 3 tablespoons of sugar + 4 tablespoons of vinegar + 5 tablespoons of water, stir well and set aside.

3. Step 3

Take the marinated belt fish segments and use kitchen paper towels to absorb the water, lightly coat with a layer of flour, and shake off excess flour. In a pot, add a small amount of oil, and fry the belt fish segments until they are golden brown on both sides, then remove them.

4. Step 4

Take another pot, add oil and heat it, pour in an appropriate amount of tomato sauce and stir-fry until the oil is released, which takes about 1 minute, then add the fried belt fish segments, and pour in the well-stirred sugar and vinegar sauce, if the sauce is too little, you can add some water.

5. Step 5

After boiling, simmer over low heat for 10 minutes.

6. Step 6

Then, use high heat to thicken the sauce.

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