Seasoning

Recipe

Home-style Chinese recipe: Recipe.

Total
45 minutes
Recipe finished dish
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Why You'll Love This Recipe

  • Poetic Tips: 1. Choose a live carp for better taste. 2. Marinate after cutting diagonal slashes to remove fishy smell and enhance flavor. 3. The batter should be thick enough to stick to the fish. 4. Fry in hot oil first, then reduce heat to cook through, and increase heat again for a final fry until golden brown and crispy. 5. Adjust the amount of sauce according to the size of the carp. Taste it before serving to ensure it's perfect.
  • Difficulty: Advanced
  • Flavor: Sour and Sweet

Ingredients

  • 1 Carp
  • 1/4 Spring Onion
  • Half Green Pepper
  • Half Red Pepper
  • A piece Ginger
  • 3 stalks Scallion
  • 3 tablespoons Flour
  • 3 tablespoons Cornstarch

Step-by-Step Instructions

  1. Step 1

    Prepare one carp and clean it thoroughly.

    Recipe step 1: Prepare one carp and clean it thoroughly.

  2. Step 2

    Prepare the side dishes: green and red peppers, spring onion, ginger, scallion.

    Recipe step 2: Prepare the side dishes: green and red peppers, spring onion, ginger, scallion.

  3. Step 3

    After removing the fish bones, cut diagonal slashes on both sides of the carp starting from the head at a 45-degree angle. Continue cutting every 2 to 3 centimeters.

    Recipe step 3: After removing the fish bones, cut diagonal slashes on both sides of the carp st

  4. Step 4

    The carp with diagonal slashes. Note that the cuts should be at a slant, not straight.

    Recipe step 4: The carp with diagonal slashes. Note that the cuts should be at a slant, not str

  5. Step 5

    Place the carp in a large dish, evenly coat it with cooking wine and salt. Add crushed ginger and scallion whites, mix well, and marinate for half an hour to remove fishy smell and enhance flavor.

    Recipe step 5: Place the carp in a large dish, evenly coat it with cooking wine and salt. Add c

  6. Step 6

    Mix flour and cornstarch together, gradually add water to make a thick batter. (The batter should be thick so it won't fall off the fish later on.)

    Recipe step 6: Mix flour and cornstarch together, gradually add water to make a thick batter. (

  7. Step 7

    Coat the marinated carp evenly with batter on both sides.

    Recipe step 7: Coat the marinated carp evenly with batter on both sides.

  8. Step 8

    Heat oil in a pan until it reaches about 70% hot, then fry the carp until its outer layer sets. Reduce heat to medium and continue frying for about 3 minutes until cooked through. Increase heat again and deep-fry briefly until golden brown and crispy.

    Recipe step 8: Heat oil in a pan until it reaches about 70% hot, then fry the carp until its ou

  9. Step 9

    While the fish is frying, prepare the side dishes: cut half a green pepper and half a red pepper into strips, along with some spring onion.

    Recipe step 9: While the fish is frying, prepare the side dishes: cut half a green pepper and h

  10. Step 10

    Mix 5 tablespoons of tomato sauce with 1.5 tablespoons of sugar and 2 tablespoons of vinegar, stir well.

    Recipe step 10: Mix 5 tablespoons of tomato sauce with 1.5 tablespoons of sugar and 2 tablespoon

  11. Step 11

    Heat a little oil in another pan and stir-fry the prepared side dishes.

    Recipe step 11: Heat a little oil in another pan and stir-fry the prepared side dishes.

  12. Step 12

    Evenly spread the stir-fried side dishes over the fish.

    Recipe step 12: Evenly spread the stir-fried side dishes over the fish.

  13. Step 13

    Heat a little oil in the pan and stir-fry ginger and scallion threads.

    Recipe step 13: Heat a little oil in the pan and stir-fry ginger and scallion threads.

  14. Step 14

    Add the prepared tomato sauce and stir-fry over medium heat until it bubbles and releases aroma.

    Recipe step 14: Add the prepared tomato sauce and stir-fry over medium heat until it bubbles and

  15. Step 15

    Thicken with a little water and cornstarch.

    Recipe step 15: Thicken with a little water and cornstarch.

  16. Step 16

    Pour the sauce over the fish while it's still hot and serve immediately. Enjoy the crispy skin, tender fish meat, and sour-sweet sauce.

    Recipe step 16: Pour the sauce over the fish while it's still hot and serve immediately. Enjoy t

Cooking Tips

  • Poetic Tips: 1. Choose a live carp for better taste. 2. Marinate after cutting diagonal slashes to remove fishy smell and enhance flavor. 3. The batter should be thick enough to stick to the fish. 4. Fry in hot oil first, then reduce heat to cook through, and increase heat again for a final fry until golden brown and crispy. 5. Adjust the amount of sauce according to the size of the carp. Taste it before serving to ensure it's perfect.
  • Difficulty: Advanced
  • Flavor: Sour and Sweet

Recipe Card

Home-style Chinese recipe: Recipe.

Ingredients

  • 1 Carp
  • 1/4 Spring Onion
  • Half Green Pepper
  • Half Red Pepper
  • A piece Ginger
  • 3 stalks Scallion
  • 3 tablespoons Flour
  • 3 tablespoons Cornstarch

Method

  1. Prepare one carp and clean it thoroughly.
  2. Prepare the side dishes: green and red peppers, spring onion, ginger, scallion.
  3. After removing the fish bones, cut diagonal slashes on both sides of the carp starting from the head at a 45-degree angle. Continue cutting every 2 to 3 centimeters.
  4. The carp with diagonal slashes. Note that the cuts should be at a slant, not straight.
  5. Place the carp in a large dish, evenly coat it with cooking wine and salt. Add crushed ginger and scallion whites, mix well, and marinate for half an hour to remove fishy smell and enhance flavor.
  6. Mix flour and cornstarch together, gradually add water to make a thick batter. (The batter should be thick so it won't fall off the fish later on.)
  7. Coat the marinated carp evenly with batter on both sides.
  8. Heat oil in a pan until it reaches about 70% hot, then fry the carp until its outer layer sets. Reduce heat to medium and continue frying for about 3 minutes until cooked through. Increase heat again and deep-fry briefly until golden brown and crispy.
  9. While the fish is frying, prepare the side dishes: cut half a green pepper and half a red pepper into strips, along with some spring onion.
  10. Mix 5 tablespoons of tomato sauce with 1.5 tablespoons of sugar and 2 tablespoons of vinegar, stir well.
  11. Heat a little oil in another pan and stir-fry the prepared side dishes.
  12. Evenly spread the stir-fried side dishes over the fish.
  13. Heat a little oil in the pan and stir-fry ginger and scallion threads.
  14. Add the prepared tomato sauce and stir-fry over medium heat until it bubbles and releases aroma.
  15. Thicken with a little water and cornstarch.
  16. Pour the sauce over the fish while it's still hot and serve immediately. Enjoy the crispy skin, tender fish meat, and sour-sweet sauce.

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