Sweet and Sour Carp
Sweet and Sour Carp is a traditional Chinese dish known for its delightful color, aroma, and taste. It is a classic in Chinese cuisine. The main ingredient is carp, which is deep-fried and then coated with a tangy sweet and sour sauce. The dish is characterized by its vibrant red color and its deliciously balanced sweet and sour flavor, making it a beloved favorite among many.
Carp is a common type of fish with tender flesh and rich nutritional value. For this dish, fresh, live carp is selected, and deep frying enhances its flavor. The fried carp is then topped with a specially made sweet and sour sauce, accompanied by seasonings such as green onions, ginger, and garlic, resulting in an even richer taste.
INGREDIENTS
- 1 carp
DIRECTIONS
Prepare the Carp: Clean the carp and make several deep cuts on both sides of the fish.
Tips:
①When making the cuts, make them as deep as possible at a slight angle, cutting down to the bone.
②Remove the tendons from both sides of the carp since carp is considered a "trigger" food.
Marinate the Carp: Place the carp in a large bowl, add a suitable amount of shredded green onions and ginger, pour in 1 tablespoon of cooking wine, and sprinkle salt into each cut on the fish. Marinate for 10 minutes.
Prepare the Batter: In another bowl, mix 3 tablespoons of flour, 1 tablespoon of cornstarch mixed with water, and an appropriate amount of water. Stir in some cooking oil to make the batter.
Tips:
When coating the fish with cornstarch, ensure both sides are dry. Apply the cornstarch evenly, making sure it gets into the cuts to prevent the fish meat from sticking together.
Prepare for Frying: First, coat the surface of the carp with a layer of dry cornstarch, then evenly coat it with the prepared batter.
Fry the Carp: Pour plenty of oil into a pot. When the oil is 70% hot (about 180°C/350°F), hold the fish with both hands, bend it slightly, and fry the bottom first. Then, place the entire fish in the pot and spoon hot oil over it to shape it. Fry on medium heat until the skin is golden and crispy, then remove.
Mix the Sweet and Sour Sauce: Combine 1 tablespoon of salt, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, and 5 tablespoons of water. Stir well.
Tips:
①The sauce should be neither too thin nor too thick to ensure it coats the fish evenly for better flavor.
②You can add a bit of ketchup according to your personal taste.
Make the Sauce: Leave a bit of oil in the pot, sauté the green onions, ginger, and garlic until fragrant, then add the sweet and sour sauce, cornstarch mixture, and cooking oil. Simmer until the sauce thickens, then turn off the heat.
Serve: Pour the sauce over the fish, garnish with some shredded green onions, and it's ready to serve.