Cantonese Lemon Fish Recipe – Chinese Special
Cantonese Lemon Fish is a bright, zesty, and lightly sweet dish made with crispy fried fish fillets coated in a glossy lemon sauce. The citrusy aroma blends beautifully with the delicate fish, creating a refreshing yet satisfying meal. Popular in many Chinese restaurants, this dish is simple to prepare, family-friendly, and perfect for anyone craving a comforting Asian-inspired seafood recipe at home.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Fish:
- 500g white fish fillets (cod, tilapia, snapper)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 egg
- 1/2 cup cornstarch (for coating)
- Oil for frying
For the Lemon Sauce:
- 1/3 cup lemon juice (fresh preferred)
- 1/4 cup water
- 3 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 2 tsp water
- Zest of 1 lemon
- 1 tbsp honey (optional, for extra gloss)
Cantonese Lemon Fish Instructions:
Season fish with salt and white pepper.
Whisk egg and dip fish pieces into it.
Coat each piece in cornstarch for a crisp finish.
Heat oil and fry fish until golden and crunchy; set aside.
In a pan, combine lemon juice, water, sugar, soy sauce, and lemon zest.
Bring to a gentle simmer.
Add cornstarch slurry and stir until sauce becomes glossy.
Add honey if extra sweetness or shine is desired.
Toss fried fish in the lemon sauce or drizzle sauce over the fish while serving.
Recipe Notes :
Fry the fish on medium-high heat to keep it crispy without burning.
Add extra sugar if your lemons are too sharp—the sauce should be balanced.
Use firm white fish like cod, tilapia, or snapper for the best texture.
For extra crunch, double-coat the fish in cornstarch before frying.
Add honey for extra gloss and a smoother, restaurant-style finish.
