Carp in Sweet and Sour Sauce
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
6
Description
A robust blend of Asian flavors and aromas mixed with a strong Worcestershire sauce. Pineapple and chestnuts are ideal accompaniments, but the dish can also be made without them.
Ingredients
- Water - 0 qt
- Ketchup - 15 oz
- Sugar - 0 lbs
- Worcestershire Sauce - 0 fl oz
- Chinese Black Rice Vinegar - 10 oz
- Passata Tomato Sauce - 10 oz
- Lemon - 0 oz
- Chicken Egg - 1 piece
- Starch film - 5 oz
- Pineapple - 5 oz
- Orange Bell Peppers - 0 oz
- Spanish onions - 0 oz
- Canned water chestnuts - 0 oz
- Vegetable Oil - to taste
- Sweet Chili Sauce - 10 oz
- Carp - 30 oz
- Chicken Broth - 0 fl oz
Step by Step guide
Step 1
For the 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.
Step 2
Gut the carp and flatten it, leaving the fillet with skin attached to the tail fin. Use the head for the dish. Make cuts on the fillet side to maximize bone removal during frying.
Step 3
Dip the fillet and head in egg and coat in starch. Shape the carp and fry in a large amount of oil.
Step 4
Cut the pineapple, pepper, red onion, and chestnuts into medium pieces and sauté in a wok with vegetable oil.
Step 5
Add the sweet and sour sauce and chicken broth, bring to a boil, and thicken with starch.
Step 6
Place the cooked carp on a plate and drizzle with sauce.
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