Sweet and Sour Yellow River Carp

Name: Sweet and Sour Yellow River Carp
Total time: 45 min
Ingredients: 1 whole carp (about 1.5 lbs); 4 cups vegetable oil for frying; 1 teaspoon salt; 3/4 cup cornstarch; 1/4 cup all-purpose flour; 3/4 cup water; 1/3 cup rice vinegar; 1/4 cup sugar; 2 tablespoons soy sauce; 2 tablespoons tomato paste; 1 tablespoon ginger, minced; 2 cloves garlic, minced; 2 stalks green onions, chopped; 2 tablespoons vegetable oil for sauce

A classic Chinese dish featuring a whole carp fried until crispy, then coated in a glossy sweet and sour sauce. The fish is scored in a diamond pattern to allow the coating to adhere beautifully.

45 min

Medium

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Story

This iconic dish showcases the famous carp from China's Yellow River, known for its sweet flesh and firm texture. The key is achieving a crisp exterior while keeping the fish moist inside.

Ingredients

whole carp (about 1.5 lbs) 1

vegetable oil for frying 4 cups

salt 1 teaspoon

cornstarch 3/4 cup

all-purpose flour 1/4 cup

water 3/4 cup

rice vinegar 1/3 cup

sugar 1/4 cup

soy sauce 2 tablespoons

tomato paste 2 tablespoons

ginger, minced 1 tablespoon

garlic, minced 2 cloves

green onions, chopped 2 stalks

vegetable oil for sauce 2 tablespoons

Instructions

Prepare the fish

Scale and clean the carp thoroughly. Remove the gills and内脏. Make diagonal cuts across both sides of the fish every 2 inches, cutting about halfway through the flesh. This creates the signature diamond pattern and helps the coating stick. Pat completely dry with paper towels.

Make the batter

Combine cornstarch, flour, and a pinch of salt in a bowl. Gradually add water, stirring until you have a thick but pourable batter. The consistency should coat a spoon. Let rest for 5 minutes.

Heat the oil

Pour enough oil into a deep wok or large pan to reach 350°F (175°C). Use a thermometer for best results—this temperature ensures crispy skin without burning.

Coat and fry the fish

Dip the fish into the batter, turning to coat evenly on all sides and in the cuts. Carefully lower into the hot oil. Fry for 8-10 minutes, turning halfway through, until deep golden brown and crispy. Remove and drain on a wire rack.

Make the sauce

While fish fries, combine vinegar, sugar, soy sauce, and tomato paste in a small bowl. Heat 2 tablespoons oil in a clean pan, then sauté ginger and garlic for 30 seconds until fragrant. Pour in the sauce mixture and simmer for 2-3 minutes until slightly thickened.

Glaze and serve

Pour the hot sauce over the fried carp immediately. Garnish with green onions and serve at once while the sauce is glossy and the fish is still crispy.