「Sweet and Sour Carp」

Ingredients and amounts

• 1 carp (about 1.5 kg / 3 jin)
• 50g water
• 40g ketchup
• 20g white sugar
• 10g white vinegar
• 10g starch
• 30g salt
• 30g scallion (about half a stalk)
• 30g ginger
• 25g cooking wine

Step-by-step method

1. 1

   Step 1

   Clean the fish thoroughly, ensuring no scales or impurities remain.

2. 2

   Step 2

   Place the fish with head to the left and belly down. Hold the knife vertically, cut 1cm deep, then slice horizontally 3-4cm towards the left while pressing the fish firmly. Make a light cut in the center of each slice.

3. 3

   Step 3

   Place the fish in a basin. Slice the ginger and cut the scallion into sections (rough cuts are fine; they are mainly for removing fishy smell).

4. 4

   Step 4

   Squeeze the juice from the scallion and ginger into the basin with force.

5. 5

   Step 5

   Add 20g salt and 25g cooking wine. Rub the mixture all over the fish evenly.

6. 6

   Step 6

   Marinate.

7. 7

   Step 7

   In a clean basin, mix 100g flour, 200g starch, 180g water, and 5g salt. Stir until the batter is thick and can be pulled into threads. Then add one egg and mix well again.

8. 8

   Step 8

   Wait 30 minutes.

9. 9

   Step 9

   Place the fish on a cutting board and dry the surface with a dry towel (this helps the batter adhere better).

10. 10

    Step 10

    Rinse the basin clean and dry it with a dry towel.

11. 11

    Step 11

    Heat oil in a wok, adding about 1L of oil. Heat to 70% hot, approximately 200-240°C.

12. 12

    Step 12

    Hold the fish by the tail and lower the head into the oil. Use a ladle to pour hot oil over the fish body. Once the batter sets, gently lower the fish into the oil. Use a spatula to lift the head slightly and place a strainer underneath to prevent the bottom from burning.

13. 13

    Step 13

    Prepare a fish plate and place it next to the wok.

14. 14

    Step 14

    Gently slide a spatula under the fish body, using two tools to flip the fish. Fry for another 2 minutes. Use the same method (strainer under the head, spatula under the body) to transfer the fish to the plate.

15. 15

    Step 15

    Pour the oil from the wok into a dry basin and set aside. Clean the wok.

16. 16

    Step 16

    In a small bowl, mix 50g water, 40g ketchup, 20g sugar, and 10g white vinegar. Stir well.

17. 17

    Step 17

    In another small bowl, mix 10g starch and 10g water to make a slurry.

18. 18

    Step 18

    Heat the wok over high heat. Pour in the prepared sauce, bring to a boil over high heat, then reduce to low heat.

19. 19

    Step 19

    Add the starch slurry while stirring continuously. Turn off the heat after 20 seconds.

20. 20

    Step 20

    Pour the prepared sweet and sour sauce evenly over the fish. Garnish with cilantro or chopped scallions if desired. The sweet and sour carp is ready.

21. 21

    Step 21

    Finished dish.