Sweet and Sour Carp
Golden crispy fried carp topped with a tangy sweet and sour sauce, crispy outside and tender inside, a classic banquet dish that whets the appetite.
Ingredients
16 items- Carp 1 (about 750g)
- Cooking wine 2 tbsp
- Salt 1 tsp
- Scallions 2
- Ginger 1 piece
- Flour 50g
- Cornstarch 50g
- Egg 1
- Water as needed
- Oil sufficient
- Ketchup 3 tbsp
- Sugar 3 tbsp
- Vinegar 3 tbsp
- Light soy sauce 1 tbsp
- Garlic 3 cloves
- Cornstarch slurry 2 tbsp
Nutrition
Steps （7 steps）
Clean the carp, make diagonal cuts every 2cm on both sides down to the bone. Pat dry with paper towel. Rub inside and outside with cooking wine, salt, scallion knots, and ginger slices. Marinate for 10 minutes.
In a bowl, mix flour, cornstarch, egg, and enough water to form a thick batter that coats the fish. Coat the marinated fish evenly, shaking off excess.
Heat oil in a wok to 180°C (bubbles around chopsticks). Hold the fish tail and ladle hot oil over until surface sets, then lower the whole fish in. Fry over medium heat for 5-6 minutes until golden and crispy. Drain.
Raise oil temperature to 200°C. Refry the fish for 30 seconds until extra crispy. Immediately remove and plate.
Leave a little oil in the wok, sauté scallions, ginger, and garlic over low heat until fragrant. Add ketchup and stir until red oil appears. Add sugar, vinegar, soy sauce, and half a bowl of water. Bring to a boil over medium heat.
Slowly pour in the cornstarch slurry while stirring until the sauce thickens and turns shiny. Turn off heat. Stir in 1 tbsp hot oil for extra gloss.
Pour the sauce over the fish, sprinkle with chopped scallions, and serve immediately. Enjoy crispy outside, tender inside.
Tips
Do not cut through the skin while scoring; batter should be thick enough to seal the fish; double frying ensures extra crispiness; adjust the sweet-sour ratio to taste (roughly 1:1).
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