Sweet and Sour Grass Carp

Name: Sweet and Sour Grass Carp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: Grass carp (with skin, cut into pieces), to taste; 1 g Salt (for marinating); 25 g Shaoxing wine (for marinating); 0.5 g MSG (for marinating); Dry starch (to coat), to taste; Red chili (minced), to taste; Ginger (minced), to taste; Garlic (minced), to taste; Lean pork (minced), to taste; Scallion (minced), to taste; Rendered pork fat (for frying and stir-frying), to taste; Minced pork (lean pork mince), to taste; Minced garlic, to taste; Clear broth (for sauce), to taste; 1 g Fine salt (for sauce); Sugar (for sauce), to taste; 1 g MSG (for sauce); Wet starch (for thickening), to taste; Vinegar (for sauce), to taste; Sesame oil (drizzled on finished dish), to taste

A famous dish from Shaoxing, Zhejiang, made with pieces of Jianhu grass carp fried until crisp and coated in a sweet, sour, spicy, and savory thickened sauce.

35 min

Easy

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Ingredients

Grass carp (with skin, cut into pieces) to taste

Salt (for marinating) 1 g

Shaoxing wine (for marinating) 25 g

MSG (for marinating) 0.5 g

Dry starch (to coat) to taste

Red chili (minced) to taste

Ginger (minced) to taste

Garlic (minced) to taste

Lean pork (minced) to taste

Scallion (minced) to taste

Rendered pork fat (for frying and stir-frying) to taste

Minced pork (lean pork mince) to taste

Minced garlic to taste

Clear broth (for sauce) to taste

Fine salt (for sauce) 1 g

Sugar (for sauce) to taste

MSG (for sauce) 1 g

Wet starch (for thickening) to taste

Vinegar (for sauce) to taste

Sesame oil (drizzled on finished dish) to taste

Instructions

Marinate the fish pieces

Marinate the fish pieces with 1 g salt, 25 g Shaoxing wine, and 0.5 g MSG briefly, then coat them with dry starch.

First fry the fish pieces

Place a wok over medium heat, add rendered pork fat, and heat to about 50% hot. Using chopsticks, lower the fish pieces into the wok one by one, fry until a crust forms, then remove and drain the oil.

Re-fry the fish pieces

When the oil temperature rises back to about 70% hot, return the fish pieces to the wok, fry until crisp and loose, then remove and arrange on a plate.

Prepare the sauce

Heat a separate wok, add 10 g rendered pork fat, add the minced pork and minced garlic and stir-fry until fragrant. Add 5 g Shaoxing wine, clear broth, 1 g fine salt, sugar, and 1 g MSG, and bring to a boil. Thicken lightly using wet starch, then add minced ginger, minced red chili, and vinegar. Drizzle in sesame oil and push together with a ladle to combine evenly.