Sweet and Sour Glazed Carp
A Shandong (Lu) cuisine dish with a glossy red appearance, crispy on the outside and tender inside, balanced in sweet and savory flavors.
Ingredients
Four-nostril carp
1000 g
Scallion (julienned)
15 g
Ginger (julienned)
15 g
Garlic (sliced)
5 g
Soy sauce
10 g
Starch (mixed with water)
50 g
Vinegar
20 g
Peanut oil
200 g
Sugar
30 g
Broth
100 g
Chicken oil (quantity not specified in original)
to taste
Instructions
1
Prepare the carp
Scale the carp, remove the gills, rinse out the viscera thoroughly, and drain well. On both sides of the fish, from head to tail, score a cross-hatch pattern every 3 cm along the back bone using a slanted cut. Finally, make one vertical cut on top of the head. Place the fish on a large plate and coat evenly with soy sauce and wet starch to marinate.
2
Prepare the sauce
In a separate empty bowl, combine soy sauce, vinegar, wet starch, and broth to make the sauce.
3
Fry the fish
Place a wok over high heat and add the peanut oil. When the oil reaches about 175°C (70% hot), deep-fry the fish until golden brown, then drain off the oil and push the fish to one side of the wok.
4
Glaze with sauce
Leave a small amount of oil in the wok. First add the julienned scallion, julienned ginger, and sliced garlic, then add the sugar. Pour the bowl of sauce into the wok; once it comes to a boil over high heat, push the fish into the sauce. Flip the fish on both sides to absorb the sauce, then remove the wok from the heat and transfer the fish to a serving plate.
5
Pour sauce over
Return the remaining sauce in the wok to the heat, drizzle in the chicken oil, and once the sauce bubbles up with oil, pour it evenly over the entire fish to finish.
