Photograph of the finished Sweet and sour carp

China · Cá chép chiên xốt chua ngọt Sơn Đông

Sweet and sour carp

50 min Hands-on time + 20 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 2.2 kg
  • Photograph of Cornstarch Cornstarch 400 g
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 200 ml
  • Photograph of Sugar Sugar 280 g
  • Photograph of Tomato ketchup Tomato ketchup 160 g
  • Photograph of Oil Oil 2 l
  • Photograph of Ginger Ginger 100 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Shaoxing Wine Shaoxing Wine 100 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make deep diagonal cuts along both sides of the carp, reaching the bone and spaced 2 cm apart.
  2. 2 Bend the fish's body into a curved shape and secure it with bamboo skewers before coating it with flour.
  3. 3 Bending and holding it in place is the characteristic shape of a fish crossing the Yellow River; a straight fish loses its distinctive form.
  4. 4 Coat each notch with cornstarch, then deep-fry at 180 degrees for 8 minutes.
  5. 5 Use Zhenjiang black vinegar instead of white rice vinegar; that's the authentic sour taste of Shandong.
  6. 6 Simmer balsamic vinegar with sugar and tomato paste until thickened, then pour over the hot fish.

With an appliance

  • Air fryer 45 min

    Replace step 4: thoroughly spray oil into each crevice of the flour-coated fish, air fry at 200 degrees for 18 minutes, and flip at the 10th minute to ensure the fish curls up and becomes crispy. Steps 5 and 6 still involve preparing the black vinegar sauce separately, then pouring it over the hot fish.

Start cooking