Carp in sweet and sour sauce
6 servings
60 minutes
A strong set of Asian flavors and aromas, mixed with the same strong Worcestershire sauce. As an accompaniment, you need to find pineapples and chestnuts - with them it is ideal, but without them it is also possible.
1
Sweet and sour sauce for carp: bring water, ketchup, sugar, Worcestershire sauce, tomato paste, and Chinese vinegar to a boil, add chopped lemons and remove from heat.
- Water: 2 l
- Ketchup: 400 g
- Sugar: 1 kg
- Worcestershire sauce: 20 ml
- Chinkiang (Chinese black) vinegar: 300 g
- Tomato paste: 264 g
- Lemon: 30 g
2
Gut and flatten the carp, leaving the fillet attached to the tail fin with skin. Use the head for preparing a dish. Make cuts on the fillet side to maximize bone removal during frying.
3
Dip the prepared fillet and head in egg and coat with starch. Shape the carp and fry in a large amount of oil.
- Chicken egg: 1 piece
- Starch: 110 g
4
Cut pineapple, pepper, red onion, and chestnuts into medium pieces and fry in a wok with vegetable oil.
- Pineapple: 75 g
- Bell pepper: 40 g
- Red onion: 10 g
- Canned chestnuts: 20 g
- Vegetable oil: to taste
5
Add sweet and sour sauce, chicken broth, bring to a boil and thicken with starch.
- Sweet and sour sauce: 350 g
- Chicken broth: 60 ml
- Starch: 110 g
6
Place the cooked carp on a plate and drizzle with sauce.
- Carp: 800 g
