Entree: China – Shandong – 糖醋鲤鱼 ➤ Tángcù Lǐyú (Whole carp finished with a glossy sweet-and-sour sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 whole carp, about 2.2 lb (1,000 g), scaled, gutted, and cleaned
- 1 tsp (5 ml) kosher salt, divided
- 2 tbsp (30 ml) Shaoxing wine
- 1/2 tsp (2.5 ml) white pepper
- 1 cup (120 g) cornstarch, for dredging
- 6 cups (1.4 L) vegetable oil, for deep frying
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 g) tomato paste (optional, for color)
- 1 tbsp (15 g) minced fresh ginger
- 2 scallions, white and green parts separated, whites finely sliced, greens cut into 2 in (5 cm) pieces
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 3 tbsp (45 ml) water to make a slurry
- 1 tbsp (15 g) toasted sesame seeds, for garnish (optional)
- Fresh cilantro sprigs, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the carp dry with paper towels. Make diagonal cuts along both sides of the fish about 1/2 in (1 cm) deep to help it cook evenly. Rub the fish inside and out with 1/2 tsp (2.5 ml) salt, the Shaoxing wine, and white pepper; let sit 10–15 minutes.
2. Heat the vegetable oil in a deep wok or large pot to 350°F (175°C). While oil heats, dust the fish all over with cornstarch, shaking off excess.
3. Carefully lower the fish into the hot oil and deep-fry until golden brown and crisp, about 8–12 minutes depending on thickness. Remove and drain on a wire rack or paper towels.
4. Meanwhile, combine rice vinegar, sugar, soy sauce, ketchup, tomato paste (if using), minced ginger, and sliced scallion whites in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
5. Stir in the cornstarch slurry and simmer briefly until sauce thickens to a glossy coating, about 1 minute. Remove from heat and stir in sesame oil and scallion greens.
6. Place the fried carp on a serving platter and pour the hot sweet-and-sour sauce over the fish so it sizzles and coats the skin. Sprinkle with toasted sesame seeds and cilantro if using. Serve immediately with steamed rice.

1. Pat the carp dry with paper towels. Make diagonal cuts along both sides of the fish about 1/2 in (1 cm) deep to help it cook evenly. Rub the fish inside and out with 1/2 tsp salt, the Shaoxing wine, and white pepper; let sit 10–15 minutes.
2. Heat the vegetable oil in a deep wok or large pot to 350°F (175°C). While oil heats, dust the fish all over with cornstarch, shaking off excess.
3. Carefully lower the fish into the hot oil and deep-fry until golden brown and crisp, about 8–12 minutes depending on thickness. Remove and drain on a wire rack or paper towels.
4. Meanwhile, combine rice vinegar, sugar, soy sauce, ketchup, tomato paste (if using), minced ginger, and sliced scallion whites in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
5. Stir in the cornstarch slurry and simmer briefly until sauce thickens to a glossy coating, about 1 minute. Remove from heat and stir in sesame oil and scallion greens.
6. Place the fried carp on a serving platter and pour the hot sweet-and-sour sauce over the fish so it sizzles and coats the skin. Sprinkle with toasted sesame seeds and cilantro if using. Serve immediately with steamed rice.