Chinese sweet and sour carp
4 servings
35 minutes
Sweet and sour Chinese carp is a refined dish of traditional Chinese cuisine that combines tender fish fillet with a rich contrast of flavors. The origins of this recipe date back centuries when Chinese chefs skillfully combined sweet and sour notes to create harmony. Deep-fried carp acquires an appetizing crispy crust, while the aromatic sauce blending vinegar, sugar, and tomato paste fills the dish with sweet-sour charm. Sesame oil and garlic add Eastern spice, while rice wine gives the delicacy softness. This dish pairs perfectly with boiled rice, creating a complete gastronomic experience that enchants from the first bite.
1
Place the carp fillet (black or mirror) on the cutting board skin side down and make diagonal cuts without damaging the skin (should result in 10 pieces).
- Carp fillet: 350 g
2
Make a grid of cuts on each piece and pour a mixture of wine, salt, and starch (3 tablespoons) over it, then remove the excess starch from the pieces.
- Mirin: 1 teaspoon
- Salt: to taste
- Cornstarch: 5 tablespoon
3
Mix vinegar, sugar, tomato paste, broth, and the remaining starch solution in a bowl.
- Vinegar: 15 ml
- Sugar: 200 g
- Tomato paste: 5 tablespoon
- Fish stock: 100 ml
- Cornstarch: 5 tablespoon
4
Place the pan on high heat, melt the lard, heat it almost to boiling, and place the fish skin side down. Fry until brown, then transfer to a plate.
- Lard (rendered pork fat): 200 g
- Carp fillet: 350 g
5
Drain most of the fat from the pan, place it on the heat, and sauté the minced garlic in the remaining fat (25 ml). Then add the spice mix and sesame oil. Pour the resulting sauce over the fish and serve.
- Lard (rendered pork fat): 200 g
- Garlic: 3 cloves
- Sesame oil: 1 tablespoon