The TAICHI project is financed with aid from EU

Sweet and sour mandarin fish

Asian | Medium | 40 min. | serves 1


  • Fish (pomfret or salmon)
  • Carrots
  • Corn
  • Green beans
  • Extra virgin olive oil
  • Cooking wine
  • Salt
  • Starch
  • Soy sauce
  • Tomato sauce
  • Sugar


  • Remove the scales and gills, and then wash the fish and cut off the head.
  • Slice open the fish along the bone on both sides, but don’t cut off the tail.
  • On the side of the fish skin, cover with cooking wine and saltwater, then roll on dry starch.
  • Put the fish into a pot with hot extra virgin olive oil and fry until golden, do the same thing with the fish head. Put the body and the head into the shape of a whole fish.
  • Leave extra virgin olive oil in the pan, fry the scallions, add tomato sauce, sugar and soy sauce. Add diced boiled vegetables.
  • Pour sauce on the fish before serving.