The sweet and sour carp entices the taste buds with its unique texture and delightful flavor. It achieves a perfect balance, with crispy skin and tender flesh that offers a diverse range of mouthfeel. The golden crispy exterior envelops the soft fish meat, creating a harmonious and enchanting blend of sensations with each bite. Moreover, it is not difficult to prepare; just follow the steps below!
Ingredients for Sweet and sour carpSweet and sour carp
| Carp | one piece |
| OnionOnion | 20g |
| Green pepper | half |
| Red pepper | half |
| Ginger | 8g |
| Scallion | three |
| Flour | 30g |
| Cornstarch | 28g |
| Ketchup | 23g |
| Sugar | 10g |
| Aromatic vinegar | 11g |
Steps:
1.Prepare a cleaned carp, especially the inside of the belly, which must be thoroughly cleaned to remove the black membrane.
2.Prepare the vegetables: green and red bell peppers, onion, ginger, and scallions.
3.Remove the fish bones from the carp. Starting from the head, slice the fish diagonally at approximately 45 degrees, then make another cut about 2 to 3 centimeters away, and continue slicing until complete.
4.Place the fish with flower cuts into a large plate, evenly rub with cooking wine and salt, then add minced ginger and white part of scallions, mix well and marinate for half an hour to remove any fishy smell and enhance flavor.
5.Mix flour and starch together, gradually add water while stirring to form a thick and smooth batter. (The batter should be thick so that it sticks to the fish without dripping off. If it’s too thin, it won’t coat properly).
6.Dip the marinated carp, removing the ginger and scallions, into the batter, ensuring both sides are evenly coated.
7.Heat an adequate amount of oil in a frying pan. When the oil is 70% hot, add the carp and fry until the outer layer sets. Reduce the heat to medium and fry for about 3 minutes until cooked. Remove the fish, reheat the oil, and fry the carp again for approximately 30 seconds until the surface turns golden and crispy. Drain the excess oil and transfer the fish to a serving plate. (The initial frying seals the moisture within the fish by quickly setting the batter. The subsequent cooking on medium heat ensures thorough cooking. The final round of frying enhances the crispiness and golden color).
8.While marinating the fish, prepare the garnish: Cut half a green pepper and half a red pepper into strips, thinly slice a small piece of onion, and also slice scallions into thin strips. (The quantity of these ingredients can be adjusted as desired).
9.In a bowl, combine 5 tablespoons of tomato sauce with 1.5 tablespoons of sugar and 2 tablespoons of vinegar. Mix well. (Adjust the sugar or vinegar according to personal taste).
10.Heat a small amount of oil in a pan, sauté the vegetable strips until fragrant.Spread the vegetable strips evenly over the fish.
11.Heat a little oil in a pan, add the sliced ginger and scallions and stir-fry until fragrant.
12.Add the prepared tomato sauce and stir-fry over medium heat until it bubbles and releases its aroma.
13.Mix water and starch to make a slurry, then add an appropriate amount to the pan to thicken the sauce.
14.Pour the thickened sauce evenly over the dish while it’s still hot. Enjoy the crispy outer layer, delicious fish meat, and the sweet and sour sauce.
Tip
1.Choose a live carp for the best texture.
2.After scoring the carp, marinate it first to remove any fishy smell and enhance flavor.
3.The batter should be thick and smooth to ensure proper coating.
4.When frying, start with hot oil to set the outer layer, then cook on medium heat until done, and finish with high heat for extra crispiness.
5.Adjust the amount of sauce according to the size of the fish, and taste the prepared sweet and sour sauce beforehand to ensure it suits your personal preference.
Each mouthful of Sweet and Sour Carp emits an irresistible fragrance, with the tangy flavor dancing on the tip of the tongue, making it incredibly appetizing. It not only satisfies the taste buds’ pursuit of deliciousness but also offers visual enjoyment. The bright and colorful sweet and sour sauce paired with the golden carp creates a perfect harmony, whetting the appetite and increasing one’s desire to indulge in this delightful dish.