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

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.