Sweet and Sour Whole Carp
A classic Chinese favorite featuring a crispy-fried carp drenched in a glossy, tangy-sweet sauce. The fish is scored, lightly battered, and fried until golden, then finished with a vibrant sauce that balances rice vinegar, sugar, and savory soy sauce.
Story
This traditional dish makes an impressive centerpiece for any dinner. The key is getting the fish crispy before adding the sauce—work quickly to maintain that satisfying crunch.
Ingredients
whole carp, scaled and gutted
1 fish (about 500g)
all-purpose flour
3 tablespoons
cornstarch
2 tablespoons
egg
1 large
salt
1 teaspoon
pepper
1/2 teaspoon
vegetable oil
for deep frying
ketchup
3 tablespoons
rice vinegar
2 tablespoons
sugar
2 tablespoons
soy sauce
1 tablespoon
water
1/2 cup
garlic, minced
2 cloves
ginger, minced
1 inch
green onions, chopped
2 stalks
Instructions
1
Score the fish
Pat the carp completely dry with paper towels. Make 2-3 diagonal cuts about 2.5 cm deep on each side of the fish, cutting at an angle first then straight across. Season generously with salt and pepper inside and out.
2
Coat and fry
Mix flour and cornstarch in a bowl. Beat the egg and dip the fish in it, then coat evenly with the flour mixture. Heat oil to 350°F (175°C) and carefully lower the fish in. Fry for 8-10 minutes per side until deeply golden and crispy. Remove and drain on paper towels.
3
Make the sauce
In a clean pan, sauté garlic and ginger in 2 tablespoons of oil over medium heat until fragrant, about 30 seconds. Add ketchup, rice vinegar, sugar, soy sauce, and water. Bring to a gentle boil, stirring until the sugar dissolves and the sauce thickens slightly.
4
Glaze and serve
Pour the hot sauce directly over the fried carp in a serving platter. Garnish generously with chopped green onions. Serve immediately while the fish is still crispy.
