ChineseSweet and sour carp
Táng cù lǐ yú (糖醋鲤鱼) — whole Yellow River carp, fried crisp under a shining sweet-sour sauce
On Jinan's banquet tables a whole carp, its tail curled up as if leaping the Dragon Gate on the Yellow River, is a wish for success, so it turns up at weddings, exam celebrations and New Year. The fish is scored deeply, coated in a thin starch batter and fried until the skin crackles, then a hot glaze of sugar, vinegar and soy is poured over so it sizzles at the table. Inside, the flesh stays white and moist. Serve with steamed rice and a stir-fried green vegetable. Chef's tip: carp has fine bones, so if you are cooking for children use sea bass or tilapia; the method is the same.
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 420 kcal
Ingredients
For the fish
- 2 ¼ lb whole carpscaled, gutted and gills removed; or sea bass
- 1 tsp salt
- 1 tbsp Shaoxing rice wineor the same amount of chicken stock with 1/2 tsp rice vinegar for an alcohol-free version
- ⅓ oz fresh gingersliced
For the batter
- 2 ⅞ oz potato starch
- ⅔ oz plain flour
- ½ cup water
- 6 ¼ cups neutral oilfor deep-frying
For the sauce
- 3 garlic clovesfinely chopped
- ⅓ oz fresh gingerfinely chopped
- 1 spring onionfinely chopped
- 2 ⅞ oz sugar
- ¼ cup rice vinegar
- 1 tbsp light soy sauce
- ¼ tsp salt
- ¾ cup water
- 1 tbsp cornflourmixed with 2 tbsp water
To serve
- 1 spring onion (optional)finely shredded
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Method
0/9 doneStep 1: Rinse the 2 ¼ lb whole carp and pat it very dry. Score both sides at 2 cm intervals, cutting right down to the bone with the knife held at an angle so each cut forms a flap. Shallow cuts are a common mistake: the flesh near the spine stays raw while the outside burns.
Step 2: Rub the fish inside and out with 1 tsp salt and 1 tbsp Shaoxing rice wine, tuck ⅓ oz fresh ginger into the cavity and leave in the fridge for 10 minutes.
10 minStep 3: Whisk 2 ⅞ oz potato starch, ⅔ oz plain flour and ½ cup water into a smooth batter about as thick as double cream. Pat the fish dry again, then spread the batter over it, pushing it into every cut.
Step 4: Heat 6 ¼ cups neutral oil in a wok or wide pan to 350°F. Holding the fish by the tail, ladle hot oil over the scored body first so the flaps open and set, then lower it in, curving it slightly.
2 minStep 5: Fry for 6–8 minutes, ladling oil over the top, until golden and crisp. Lift out and rest for 1 minute.
8 minStep 6: Bring the oil back to 375°F and fry the fish again for 1–2 minutes until deep gold and very crisp. The flesh at the spine must be opaque and flake easily (145°F / 145 °F). Drain and set on a warm platter.
2 minStep 7: In a clean wok heat 1 tablespoon of the frying oil over a medium heat and stir-fry 3 garlic cloves, ⅓ oz fresh ginger and 1 spring onion for 20 seconds.
1 minStep 8: Add 2 ⅞ oz sugar, ¼ cup rice vinegar, 1 tbsp light soy sauce, ¼ tsp salt and ¾ cup water. Bring to the boil, stir in the 1 tbsp cornflour mix and bubble for 1 minute until glossy and thick enough to coat a spoon.
2 minStep 9: Add 1 tablespoon of the hot frying oil to the sauce, stir, and pour it straight over the fish so it sizzles. Top with the shredded spring onion and serve at once.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 32 g
- Carbs
- 42 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sweet and sour carp take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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