Sweet and Sour Carp（糖醋鲤鱼）
Sweet and Sour Carp is a classic Chinese dish known for its delightful combination of fresh flavors and sweet-sour taste. Typically featuring a whole carp, it is deep-fried until crispy and then coated with a special sweet and sour sauce. The tender fish meat complements the tangy sauce perfectly, making it suitable as a main course or paired with rice or noodles.
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Sweet and Sour Carp is cherished not only in Chinese households for its rich textures and challenging cooking techniques but also gaining popularity among international culinary enthusiasts. To prepare delicious Sweet and Sour Carp, consider the following tips:
1.Ingredient Selection
Carp: Obtain carp from Asian supermarkets or specialty seafood markets. If unavailable, substitute with other white-fleshed fish like tilapia or sea bass.
Seasonings: Ensure you have rice vinegar, cooking wine, and soy sauce, readily available in most Asian supermarkets or for purchase online.
2.Kitchen Tools
Deep Fryer or Deep Pan: Essential for frying the fish to ensure even cooking and full immersion in oil.
Thermometer: Use to monitor oil temperature, aiming for around 350°F (175°C) to achieve optimal frying results.
3.Cooking Techniques
Oil Temperature Control: Maintain proper oil temperature; too low results in oily fish, while too high can burn the exterior. Use a thermometer for precise control.
Safety when Frying: Be cautious of hot oil splatters, especially when frying fish with moisture content. Use long tongs or chopsticks to handle the fish safely.
4.Flavor Adjustment
Balancing the Sweet and Sour Sauce: The sauce is the heart of Sweet and Sour Carp, typically made from rice vinegar, sugar, soy sauce, and cooking wine. Adjust sweetness and sourness to taste preferences; increase sugar for sweeter flavor or vinegar for more tanginess.
Substitutes: Substitute rice vinegar with white vinegar or apple cider vinegar if rice vinegar is unavailable. Dry sherry or dry white wine can replace cooking wine if needed.
5.Local Adaptation
Freshness: Ensure fish freshness by cleaning thoroughly, removing innards to eliminate any muddy or fishy taste.
Plating Appeal: Enhance visual appeal by garnishing with fresh vegetables or herbs like cilantro or mint leaves.
6.Environmental Considerations
Ventilation: Fry in a well-ventilated kitchen or use an exhaust fan to reduce oil fumes.
Cleanup: Immediately clean stove and surrounding areas after cooking to prevent oil buildup.
Following these guidelines ensures you create a Sweet and Sour Carp dish that is not only flavorful and visually appealing but also maintains the essence of this classic Chinese cuisine.
INGREDIENTS
MAIN INGREDIENTS
- 1 whole carp, cleaned
ACCESSORIES
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 bunch scallions, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
SEASONINGS
- Salt, to taste
- Water, gradually added
- Cooking oil for frying
- 1/2 cup rice vinegar
- 3/4 cup chicken or vegetable broth
- 1/2 cup sugar
- 1 tablespoon cooking wine (or dry sherry)
- 2 teaspoons soy sauce
- Sesame oil, for drizzling
DIRECTIONS
STEP 1
Prepare the Carp:
Make diagonal cuts on both sides of the fish, about 3/4 inch apart, cutting down to the bone.
Tips:
Clean and scale the carp if not already done.
If you have difficulty finding carp, you can substitute with other firm white fish like tilapia or bass.
STEP 2
Prepare the Aromatics:
Chop the white parts of the green onions. Crush and mince the garlic cloves. Mince the fresh ginger.
STEP 3
Make the Batter:
In a bowl, mix 1/2 cup of cornstarch and 1/4 cup of all-purpose flour.
Gradually add water, stirring until you achieve a smooth batter.
STEP 4
Season the Carp:
Sprinkle the fish with salt, rubbing it evenly over the entire surface.
Let it marinate for about 20 minutes.
STEP 5
Coat the Carp:
Pat the fish dry with paper towels.
Evenly coat the fish with the batter.
STEP 6
Fry the Carp:
Heat the oil in a wok until it reaches 70% heat (about 350°F/175°C).
Hold the tail of the fish and pour hot oil over it from head to tail, making sure the cuts in the fish open up.
Then, carefully place the fish in the wok, keeping the tail curved.
STEP 7
Plate the Carp:
Fry until the fish is set and golden brown. Remove the fish from the oil and drain.
Place the fried fish on a serving platter.
STEP 8
Make the Sweet and Sour Sauce:
In a separate pan, heat a small amount of oil over medium heat.
Sauté the chopped green onions, minced garlic, and ginger until fragrant.
Add 1/2 cup of rice vinegar, 3/4 cup of broth, and 1/2 cup of sugar. Stir until the sugar dissolves.
Pour in 1 tablespoon of cooking wine and 2 teaspoons of soy sauce. Bring the mixture to a boil.
To thicken the sauce, mix a small amount of cornstarch with water and gradually add it to the boiling sauce, stirring continuously.
Finish with a drizzle of sesame oil.
Tip:
Adjust the sweetness and sourness of the sauce to your taste by varying the amounts of sugar and vinegar.
STEP 9
Serve:
Pour the sweet and sour sauce over the fried carp.
Serve immediately and enjoy your homemade Sweet and Sour Carp!
Recipe analyzer
- Recipes: Sweet and Sour Carp（糖醋鲤鱼）
- Main Ingredients:6
- Servings per recipe:1
- Servings size:884 g
-
Energy (calories)：376 kcal
-
Protein：4.25 g
-
Fat：0.41 g
Why gray?
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Carbohydrates：86.37 g
-
Protein: 4%16 kcal
-
Fat: 1%3 kcal
-
Carbohydrates: 95%357 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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