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Sweet And Sour Carp

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This Sweet And Sour Carp tastes incredible ! This deliciously brown crisp fish with sweet and sour sauces and vegetables poured over makes a mindblowing combination with rice ! Don't miss out on this Sweet and Sour Carp as you should know how good this signature banquet dish of Jinan tastes !
  Carp 2 Pound (1 piece)
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Oil 4 Tablespoon (for fish)
  Oil 2 Tablespoon (for vegetables)
  Onion 1 Small, sliced
  Carrot 1 , diced
  White turnip 1 , diced
For sauce
  Oil 2 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Vinegar 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon

Clean and scale the fish, but do not remove the head and tail.
Drain and dry it well.
Make diagonal slashes 1 inch apart down the sides of the fish.
Mix the cornstarch with the water and coat the fish well with it.
Heat a pan with 4 tablespoons oil and hold the fish over the pan by the head, basting the fish with the hot oil until the exposed flesh and the skin become brown and crisp.
Drain the fish on a paper towl and then arrange on a serving platter.
Reheat the pan with 2 tablespoons of oil and saute the onion, carrot and turnip for 1 minute.
Stir in the sauce mixture and bring it to a boil.
Simmer for 2 minutes or until it becomes thick and smooth.
Pour the sauce and vegetables over the fish and serve at once.

Recipe Summary

Side Dish

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1 Comment

phajenje's picture
i usually like chicken with sweet carp on the side.
Sweet And Sour Carp Recipe