Carp in Chinese

4 servings

35 minutes

Chinese carp is a bright, aromatic dish that combines a crispy texture with a rich sweet-and-sour flavor. This traditional Chinese delicacy is often served at celebrations and symbolizes luck and prosperity. The fish is fried to a golden crust and then covered with a thick sauce made from tomato paste, rice vinegar, and ginger. Its light spiciness and pleasant tang make it harmonious, while added pine nuts provide interesting textural notes. The carp is presented on a platter with its head and tail intact, creating the effect of a whole fish—a visual delight worthy of a festive table. This dish is not only delicious but also impressive in presentation, making it perfect for special occasions.

Energy value per serving

• Calories: 977.6
• Proteins: 72.5g
• Fats: 58g
• Carbohydrates: 42.6g

Ingredients

• Carp: 1.5 kg
• Rice vinegar: 2 tbsp
• Tomato paste: 6 tbsp
• Sugar: 3 tbsp
• Ginger root: 3 tsp
• Leek: 1 stem
• Pine nuts: 250 g
• Cornstarch: 2 tsp
• Sesame oil: 1 tsp
• Salt: to taste
• Vegetable oil: to taste

Cooking steps

1. Clean the carp, cut off the head and fins, and separate the upper fillet along the backbone to the tail. Do the same with the other fillet.

   Required ingredients:

   • Carp: 1.5 kg

2. Remove all rib bones. Leave a little meat on the tail (so it can be placed later).

3. Place the fillet on the board and make cuts at an angle along and across (the distance between cuts is about 1 cm).

4. Pour starch into a deep plate, coat the fillet, and fry it in vegetable oil.

   Required ingredients:

   • Cornstarch: 2 teaspoons
   • Vegetable oil:  to taste

5. Coat the head and tail in flour and fry them, then place on paper to drain excess fat.

   Required ingredients:

   • Vegetable oil:  to taste

6. Prepare the sauce. For this, mix half a glass of water with tomato paste (or ketchup), rice vinegar, sugar, and salt.

   Required ingredients:

   • Tomato paste: 6 tablespoons
   • Rice vinegar: 2 tablespoons
   • Sugar: 3 tablespoons
   • Salt:  to taste

7. Then finely chop the leek and ginger, quickly sauté them in vegetable oil, and pour in the sauce. When boiling, add a stream of starch mixed with cold water in a 1:1 ratio (1 tablespoon each). Cook until thickened, add sesame oil, stir, and remove from heat.

   Required ingredients:

   • Leek: 1 stem
   • Ginger root: 3 teaspoons
   • Vegetable oil:  to taste
   • Cornstarch: 2 teaspoons
   • Sesame oil: 1 teaspoon

8. Pour a little sauce on the plate, place the fish skin side down, and the head and tail on the edges. Carefully drizzle with sauce and sprinkle with toasted pine nuts - the dish is ready.

   Required ingredients:

   • Pine nuts: 250 g