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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.

Sweet and Sour Carp（糖醋鲤鱼）

27 Reviews
Level: Medium
Yield: 2-3 servings
Total: 45 min
(includes chilling time)
Active: 30 min

INGREDIENTS

  • 1 whole carp, cleaned

DIRECTIONS

  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.

  2. Prepare the Aromatics:

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

  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.

  4. Season the Carp:

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

    Let it marinate for about 20 minutes.

  5. Coat the Carp:

    Pat the fish dry with paper towels.

    Evenly coat the fish with the batter.

  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.

  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.

  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.

  9. Serve:

    Pour the sweet and sour sauce over the fried carp.

    Serve immediately and enjoy your homemade Sweet and Sour Carp!

Sweet and Sour Carp（糖醋鲤鱼） URL: https://www.cookcoda.com/sweet-and-sour-carp-tang-cu-li-yu/