Sweet and Sour Yellow River Carp
Crispy outside, tender inside, sweet and sour with a bright red glaze. A classic Lu cuisine dish featuring fresh Yellow River carp deep-fried to golden perfection and coated with tangy sauce.
Ingredients
16 items- Yellow River carp 1 (about 750g)
- all-purpose flour 50g
- cornstarch 50g
- egg 1
- ketchup 3 tbsp
- white sugar 4 tbsp
- rice vinegar 3 tbsp
- light soy sauce 1 tbsp
- cooking wine 2 tbsp
- ginger 3 slices
- green onion 1 stalk
- garlic 3 cloves
- salt 1 tsp
- white pepper a pinch
- water starch 2 tbsp
- cooking oil enough (about 500ml)
Nutrition
Steps （8 steps）
Scale and gut the carp, rinse and pat dry. Score both sides at 2cm intervals, rub with 1 tsp salt and 1 tbsp cooking wine. Marinate for 15 minutes to remove fishiness.
In a bowl, mix 50g flour, 50g cornstarch, 1 beaten egg and enough water to create a smooth, drippable batter.
Place the marinated fish into the batter, ensuring it is evenly coated on both sides and inside the cuts.
Heat oil in a wok to 180°C (350°F). Holding the tail, first fry the head for 10 seconds, then lower the entire fish. Fry over medium heat for about 5 minutes until golden.
Remove the fish, increase heat to 200°C (400°F), and return the fish for a second fry of 30 seconds until the skin is very crispy. Drain and plate.
In a small bowl, combine 3 tbsp ketchup, 4 tbsp sugar, 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp water starch and 3 tbsp water. Stir well.
Leave a little oil in the wok, stir-fry ginger, scallion and garlic over medium heat for 10 seconds. Pour in the sauce, reduce heat and simmer, stirring until thick and bubbling.
Pour the hot sauce evenly over the fried fish. Garnish with chopped green onions or cilantro. Serve immediately.
Tips
For ultimate crispness, ensure the first fry cooks the fish through and the second fry at higher temperature creates a crunchy crust. Adjust sweet and sour balance by altering sugar and vinegar to taste.
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