Sweet and Sour Carp(糖醋鲤鱼)

Sweet and Sour Carp is a classic Chinese dish known for its delightful combination of fresh flavors and sweet-sour taste. Typically featuring a whole carp, it is deep-fried until crispy and then coated with a special sweet and sour sauce. The tender fish meat complements the tangy sauce perfectly, making it suitable as a main course or paired with rice or noodles.

6 Reviews
7 Comments
POSTED:02/07/2024
Level:Medium
Yield:2-3 servings
Total:45 min
(includes chilling time)
Active:30 min

Sweet and Sour Carp is cherished not only in Chinese households for its rich textures and challenging cooking techniques but also gaining popularity among international culinary enthusiasts. To prepare delicious Sweet and Sour Carp, consider the following tips:


1.Ingredient Selection

Carp: Obtain carp from Asian supermarkets or specialty seafood markets. If unavailable, substitute with other white-fleshed fish like tilapia or sea bass.

Seasonings: Ensure you have rice vinegar, cooking wine, and soy sauce, readily available in most Asian supermarkets or for purchase online.


2.Kitchen Tools

Deep Fryer or Deep Pan: Essential for frying the fish to ensure even cooking and full immersion in oil.

Thermometer: Use to monitor oil temperature, aiming for around 350°F (175°C) to achieve optimal frying results.


3.Cooking Techniques

Oil Temperature Control: Maintain proper oil temperature; too low results in oily fish, while too high can burn the exterior. Use a thermometer for precise control.

Safety when Frying: Be cautious of hot oil splatters, especially when frying fish with moisture content. Use long tongs or chopsticks to handle the fish safely.


4.Flavor Adjustment

Balancing the Sweet and Sour Sauce: The sauce is the heart of Sweet and Sour Carp, typically made from rice vinegar, sugar, soy sauce, and cooking wine. Adjust sweetness and sourness to taste preferences; increase sugar for sweeter flavor or vinegar for more tanginess.

Substitutes: Substitute rice vinegar with white vinegar or apple cider vinegar if rice vinegar is unavailable. Dry sherry or dry white wine can replace cooking wine if needed.


5.Local Adaptation

Freshness: Ensure fish freshness by cleaning thoroughly, removing innards to eliminate any muddy or fishy taste.

Plating Appeal: Enhance visual appeal by garnishing with fresh vegetables or herbs like cilantro or mint leaves.


6.Environmental Considerations

Ventilation: Fry in a well-ventilated kitchen or use an exhaust fan to reduce oil fumes.

Cleanup: Immediately clean stove and surrounding areas after cooking to prevent oil buildup.


Following these guidelines ensures you create a Sweet and Sour Carp dish that is not only flavorful and visually appealing but also maintains the essence of this classic Chinese cuisine.

INGREDIENTS

MAIN INGREDIENTS

  • 1 whole carp, cleaned

ACCESSORIES

  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 bunch scallions, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced

SEASONINGS

  • Salt, to taste
  • Water, gradually added
  • Cooking oil for frying
  • 1/2 cup rice vinegar
  • 3/4 cup chicken or vegetable broth
  • 1/2 cup sugar
  • 1 tablespoon cooking wine (or dry sherry)
  • 2 teaspoons soy sauce
  • Sesame oil, for drizzling

DIRECTIONS

STEP 1

Prepare the Carp:

Make diagonal cuts on both sides of the fish, about 3/4 inch apart, cutting down to the bone.

Tips:

Clean and scale the carp if not already done.

If you have difficulty finding carp, you can substitute with other firm white fish like tilapia or bass.

Instructions for preparing and cooking carp, including tips and substitutes.

STEP 2

Prepare the Aromatics:

Chop the white parts of the green onions. Crush and mince the garlic cloves. Mince the fresh ginger.

Prepare aromatics: chop green onion whites, crush/mince garlic, and mince ginger.

STEP 3

Make the Batter:

In a bowl, mix 1/2 cup of cornstarch and 1/4 cup of all-purpose flour.

Gradually add water, stirring until you achieve a smooth batter.

Make a batter by combining cornstarch, flour, and water until smooth.

STEP 4

Season the Carp:

Sprinkle the fish with salt, rubbing it evenly over the entire surface.

Let it marinate for about 20 minutes.

Season carp with salt, marinate for 20 minutes.

STEP 5

Coat the Carp:

Pat the fish dry with paper towels.

Evenly coat the fish with the batter.

Prepare and coat carp fish with batter before cooking.

STEP 6

Fry the Carp:

Heat the oil in a wok until it reaches 70% heat (about 350°F/175°C).

Hold the tail of the fish and pour hot oil over it from head to tail, making sure the cuts in the fish open up.

Then, carefully place the fish in the wok, keeping the tail curved.

Instructions for frying carp: Heat oil in wok, pour over tail, place fish in wok.

STEP 7

Plate the Carp:

Fry until the fish is set and golden brown. Remove the fish from the oil and drain.

Place the fried fish on a serving platter.

Fry and plate the carp until golden brown, then serve.

STEP 8

Make the Sweet and Sour Sauce:

In a separate pan, heat a small amount of oil over medium heat.

Sauté the chopped green onions, minced garlic, and ginger until fragrant.

Add 1/2 cup of rice vinegar, 3/4 cup of broth, and 1/2 cup of sugar. Stir until the sugar dissolves.

Pour in 1 tablespoon of cooking wine and 2 teaspoons of soy sauce. Bring the mixture to a boil.

To thicken the sauce, mix a small amount of cornstarch with water and gradually add it to the boiling sauce, stirring continuously.

Finish with a drizzle of sesame oil.

Tip:

Adjust the sweetness and sourness of the sauce to your taste by varying the amounts of sugar and vinegar.

Recipe for homemade sweet and sour sauce with customizable flavors.

STEP 9

Serve:

Pour the sweet and sour sauce over the fried carp.

Serve immediately and enjoy your homemade Sweet and Sour Carp!

Serve sweet and sour carp immediately after pouring sauce.

Recipe analyzer

  • Recipes: Sweet and Sour Carp(糖醋鲤鱼)
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:884 g
Nutritional Summary of Recipe
Amount per 119 g= 1 serving(s)
  • Energy (calories):376 kcal
    61%
  • Protein:4.25 g
    253%
  • Fat:0.41 g Why gray?
    88%
  • Carbohydrates:86.37 g
    36%
Calorie breakdown
  • Protein: 4%
    16 kcal
  • Fat: 1%
    3 kcal
  • Carbohydrates: 95%
    357 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
1:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

6 REVIEWS

Review
Your rating:
HenryOctober 11, 2024

What do I need to do with carp to get rid of the earthy flavor?
reply:
October 13, 2024
You can make a few cuts on the fish and marinate it with salt, cooking wine and ginger for about half an hour, which can effectively remove the earthy flavor.
CulinaryCraftShowcaseSeptember 29, 2024

The instructions were clear and easy to follow. The carp was delicious, and the homemade sweet and sour sauce made it even better!
GourmetGustoGlimpseSeptember 15, 2024

This recipe for Sweet and Sour Carp turned out fantastic! The fish was crispy, and the sauce was perfectly balanced.
EpicureanEatsFestSeptember 12, 2024

Can I use another type of fish if I can’t find carp?
reply:
December 31, 1969
Yes, you can substitute carp with firm white fish like tilapia or bass. They will work well for this recipe.
PatriciaJuly 23, 2024

The steps are clear and easy to follow, allowing me to enjoy restaurant-level sweet and sour flavor at home.
JohanJuly 03, 2024

I would give this recipe a ten out of ten, the process was clear, I followed the recipe and it tasted great.
JackJuly 03, 2024

his Sweet and Sour Carp is really yummy and I love it!
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