Sweet and Sour Flying Fish

Sweet and Sour Flying Fish
Cooking time
40 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

2 whole


4 cm (2 in.)

100 g (3.5 oz.)

1 tsp

2 tbsp

1/2 tbsp

for frying

(A)Seasoning for flying fish

a pinch

a pinch

(B)Sweet and sour sauce

1 1/2 tbsp

1 1/2 tbsp

3 tbsp

1 cup


  1. Fillet, skin and debone flying fish and cut into large, bite-sized pieces. Season with (A). Cut shiitake, bell pepper, carrot, bamboo shoot and ginger into thin sticks.
  2. Mix (B) together and set aside.
  3. Wipe away excess water from fish, then sprinkle with a little potato starch and fry in oil until crisp.
  4. Heat vegetable oil in a pot and add ginger and vegetables one at a time, then add (B). Dissolve potato starch in 1 tbsp water and mix in to thicken.
  5. Place fish on plates and then dress with (4).

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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