Cherry & Dennis Helper Habitat
Shandong Sweet and Sour Carp
山東糖醋鯉魚
Recipe overview
A whole carp is deeply scored, coated, fried upright until crisp and covered with a bright vinegar-sugar sauce.
01
Ingredients
Main ingredients
- 1 kg whole carp
- 20 g ginger
- 2 stalks spring onion
Fish seasoning
- 1 tsp salt
- 1 tbsp Shaoxing wine
Crisp coating
- 100 g plain flour
- 100 g cornflour
- 180 ml water
Sweet-and-sour sauce
- 80 ml rice vinegar
- 100 g sugar
- 3 tbsp tomato ketchup
- 150 ml water
Frying oil
- 2 L cooking oil
02
Tools
- cutting board
- knife
- large bowl
- deep pot
- kitchen tongs
- thermometer
03
Steps
Step 1
Scale, gut, rinse and dry the carp
Scale, gut, rinse and dry the carp.
Step 2
Score both sides deeply every two centimetres
Score both sides deeply every two centimetres.
Step 3
Rub with salt and Shaoxing wine for ten minutes
Rub with salt and Shaoxing wine for ten minutes.
Step 4
Mix flour, cornflour and water into a thick batter
Mix flour, cornflour and water into a thick batter.
Step 5
Coat every score and the whole fish with batter
Coat every score and the whole fish with batter.
Step 6
Heat deep oil to 170°C
Heat deep oil to 170°C.
Step 7
Hold the tail and ladle hot oil over the body to open the scores
Hold the tail and ladle hot oil over the body to open the scores.
Step 8
Lower in the fish and fry for eight to ten minutes
Lower in the fish and fry for eight to ten minutes.
Step 9
Drain when the fish is upright, crisp and golden
Drain when the fish is upright, crisp and golden.
Step 10
Boil vinegar, sugar, ketchup and water
Boil vinegar, sugar, ketchup and water.
Step 11
Reduce until glossy and lightly coats a spoon
Reduce until glossy and lightly coats a spoon.
Step 12
Plate the fish, pour over sauce and add ginger and spring onion
Plate the fish, pour over sauce and add ginger and spring onion.
Common mistakes
- Wet fish or thin batter causes splashing and a soft coating.
Tips
Serve immediately after saucing so the crust stays crisp.
