Shandong sweet and sour carp

Method

1. 1

   Step 1

   Score the fish deeply on both sides every 2 cm, cutting down to the bone. Rub with the salt, wine and sliced ginger and leave 10 minutes.

   • 15 min
2. 2

   Step 2

   Mix the starch with the water into a thick batter and coat the fish all over, working it into the cuts.

   • 3 min
3. 3

   Step 3

   Heat the oil to 180 °C in a large wok (opens in a new tab). Holding the tail, ladle hot oil over the fish to set the shape, then lower it in and fry, basting, until deep golden and crisp.

   • 10 min
   • 180°C
   • Wok (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Deep-frying a large fish: use a deep wok, dry the fish well and lower it in slowly, away from you.

   

4. 4

   Step 4

   Drain the fish and set it on a warm platter.

   • 1 min

   Food safety: Check the flesh by the backbone is opaque.

5. 5

   Step 5

   In a clean pan with 1 tbsp of the oil, fry the garlic (opens in a new tab), minced ginger and spring onion (opens in a new tab), then add the sugar (opens in a new tab), vinegar, soy sauce (opens in a new tab) and water. Bring to the boil and thicken with the starch mixed with a little water.

   • 3 min
   • high heat

   

6. 6

   Step 6

   Pour the bubbling sauce over the fish — it should sizzle — and serve immediately.

   • 1 min