Entree: China – Tianjin – 天津糖醋鲤鱼 ➤ Tiānjīn táng cù lǐ yú (Whole carp deep-fried and lacquered with a bright sweet and sour sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1 whole carp, about 2.5 lb (1.1 kg), scaled and gutted
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) white pepper
- 2 tbsp (30 ml) Shaoxing wine
- 3/4 cup (90 g) cornstarch, for dredging
- 4 cups (960 ml) vegetable oil, for deep-frying
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) rice vinegar
- 2 tbsp (30 ml) light soy sauce
- 1/2 cup (120 ml) chicken stock or water
- 1 tbsp (15 ml) Shaoxing wine (for sauce)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- 1-inch (2.5 cm) piece fresh ginger, thinly sliced
- 3 scallions, white and green separated; whites sliced thin, greens cut into 2–3 in (5–8 cm) batons
- 1 tsp (5 ml) sesame oil (optional)
- Salt to taste for sauce

Instructions

1. Rinse the carp and pat dry. Make diagonal cuts about 1/2-inch (1.5 cm) deep on both sides of the fish to help it cook evenly and absorb flavors.
2. Rub the fish inside and out with salt, white pepper, and 2 tablespoons Shaoxing wine. Let rest 10 minutes.
3. Dredge the fish all over in cornstarch, shaking off excess. This coating yields a crisp lacquer when fried.
4. Heat the vegetable oil in a deep wok or large heavy pot to 350°F (175°C). Carefully lower the fish into the hot oil and fry until golden and cooked through, about 6–8 minutes depending on thickness. Turn once if space allows. Remove and drain on a wire rack or paper towels.
5. Discard all but 1–2 tablespoons of oil from the wok, leave the heat at medium, and sauté the ginger slices and scallion whites until fragrant, about 30 seconds.
6. Add the sugar and 2 tablespoons water to the aromatics; stir until the sugar begins to dissolve. Pour in the rice vinegar, soy sauce, chicken stock, and 1 tablespoon Shaoxing wine. Bring to a simmer.
7. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency, about 1–2 minutes. Taste and adjust with a pinch of salt if needed; finish with sesame oil if using.
8. Place the fried carp on a serving platter and spoon the hot sweet-and-sour sauce evenly over the fish. Garnish with the scallion greens and serve immediately with steamed rice.