Sweet-and-sour fish 'tiles' (Tang cu wa kuai yu) from Every Grain of Rice: Simple Chinese Home Cooking (page 142) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • shoffmann on April 30, 2017

    I will try the variations in the book before repeating. The fish was great, but I found the sauce to be too sweet. My husband (who has more of a sweet tooth) really enjoyed this one.

  • urmami on August 22, 2016

    3.5 stars: 5 stars for sauce, 1 star for faulty batter instructions. Good news first: the sauce is OUTSTANDING - caramelized sugar and Chinkiang vinegar are a complex, heady match made in sweet-and-sour heaven, all the better for being dead easy. I was using really good fish, which the sauce elevated without overpowering. Amazing stuff, that sauce. Since luscious, super-fresh summer flounder fillets deserve gentler treatment than chopping up and deep-frying, I decided instead to lightly batter and pan-fry the fillets. This is how I discovered that the batter recipe/instructions need some serious tweaking: 4 tablespoons of potato flour is WAY too much for one egg! It must be a typo or a Brit-to-American conversion error, because Fuschia would never play us like that. Start with, like, 2 teaspoons and then work your way up or you will end up with a gummy wad of Play-Doh hermetically sealed to your whisk. Lovely.

  • JoanN on July 04, 2013

    Fish-Fragrant Fish 'Tiles' is a variation on the original recipe using Sichuanese flavors. I used frozen mahi-mahi fillets from Costco and Better Than Bouillon. This was outstanding. Maybe too much stock. I boiled it down heavily for quite a while and still didn’t quite achieve what I would have described as the “thick, luxurious gravy” Dunlop calls for. Didn’t matter. The sauce was super. I hadn’t made rice since I figured the fried fish had sufficient calories for the day. Big mistake. Make rice to sop up the sauce.

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