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Sweet and Sour Carp Recipe

Sweet and Sour Carp Recipe

Ingredients :

750 g



1/3 cup


2 slices

1 clove



3 tablespoons

3 tablespoons

2 tablespoons

2 tablespoons

2 teaspoons

1/2 cup


Wooden Ears, soaked

Water chestnuts, peeled

Bamboo shoots

scallions (scallions)

Ginger root, peeled

Garlic, finely chopped





Soy sauce

Rice wine or sherry


Clear stock

Salt to taste

A little plain flour

Oil for deep-frying

Method :
  • Scale and gut the carp and clean thoroughly.

  • Score the fish on both sides diagonally in a crisscross pattern down to the bone.

  • Lift the fish up by the ends so the cuts open up, spread a little salt into them followed by a little flour, then coat the whole fish from head to tail with flour.

  • Cut the Wooden Ears into thin slices together with the bamboo shoots and water chestnuts.

  • Shred the onions and ginger root into the size of matches, and finely chop the garlic.

  • Heat up the oil in a wok until it smokes.

  • Holding the fish by the tail, gently lower it into the hot oil, bending the body so that the cuts open up.

  • Use a spatula beneath the body to prevent it from sticking to the wok.

  • After 2 minutes, turn the fish on its side with its stomach facing up, still holding the tail to make sure the body is kept curved.

  • Cook for 2 more minutes, then turn the fish over so that it's stomach is now facing down.

  • After 2 minutes, cook the fish on its flat side again, tilting the wok so that the head is in the oil.

  • When the fish has been cooked for 8 minutes in all, take it out and place it on a long dish.

  • Pour off the excess oil in the wok.

  • Fry the onions, ginger root and garlic.

  • Add the vinegar followed by the rest of the ingredients, together with the sauce mixture.

  • Stir and bring to the boil.

  • Pour it all over the fish and serve.


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