Sweet and sour carp, a iconic dish of Chinese cuisine, delights with its crispy texture, tangy sauce, and delicate flavors. Here’s a classic recipe to recreate this masterpiece at home.
Begin with a fresh 1.5 kg carp, scaled, gutted, and scored crosswise on both sides. Pat dry and lightly dust with cornstarch. Heat 500ml of oil in a wok to 180°C, deep-fry the carp until golden and crispy (about 5-7 minutes), then drain excess oil.
For the sauce, mix 3 tbsp sugar, 2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp ketchup, and 1 tsp salt with 50ml water. In a pan, sauté 2 minced garlic and 1 sliced ginger until fragrant, pour in the sauce, and simmer until thickened. Gently pour the sauce over the fried carp, garnish with chopped scallions and bell peppers.
The key lies in balancing the sweet and sour notes while keeping the carp’s flesh tender. Serve hot with steamed rice for an authentic culinary experience. This dish perfectly blends textures and flavors, making it a beloved favorite for celebrations and family meals alike.