Sweet and Sour Carp
Crispy on the outside, tender inside, with a perfect sweet and tangy sauce. A classic banquet dish that delights the palate.
Ingredients
16 items- Carp 1 (about 750g)
- Ginger 3 slices
- Scallions 2 stalks
- Cooking wine 2 tbsp
- Salt 1 tsp
- All-purpose flour 50g
- Cornstarch 30g
- Egg 1
- Water as needed
- Cooking oil as needed
- Sugar 3 tbsp
- White vinegar 3 tbsp
- Ketchup 1 tbsp
- Light soy sauce 1 tbsp
- Slurry (cornstarch+water) 2 tbsp
- Garlic 1 tsp
Nutrition
Steps （7 steps）
Scale and gut the carp, rinse clean. Make deep cuts every 2cm on both sides down to the bone. Pat dry. Rub with ginger, scallion, wine, and salt. Marinate for 15 minutes.
In a bowl, combine flour, cornstarch, egg, and enough water to make a smooth batter. Let rest for 5 minutes.
Heat oil to 350°F (180°C). Coat fish in batter, hold by tail, and gently lower into oil. Fry over high heat until set (3 min), then medium heat for 5 min until cooked through.
Remove fish. Heat oil to 400°F (200°C). Return fish and fry for 2 minutes until golden and crispy. Drain and place on a platter.
In a bowl, mix sugar, vinegar, ketchup, soy sauce, slurry, and a little water to make the sweet-sour sauce.
Heat a little oil in a pan, sauté garlic over low heat. Add the sauce, cook over medium heat until it thickens and bubbles, and coats the back of a spoon.
Pour the sauce over the fried carp. Garnish with scallions and sesame seeds. Serve immediately.
Tips
Ensure the batter coats the fish evenly to avoid exposed flesh. Double-frying creates a crispier crust. Pour the sauce just before serving to maintain crunch.
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