World Flavors Cookbook

Sweet and Sour Carp

A classic Shandong dish featuring a deep-fried carp with its tail pointing up, coated in a glossy sauce.

Cuisine: China

Ingredients

• 1 fresh carp
• Flour and cornstarch for dredging
• Sauce: Vinegar, sugar, stock, ginger, garlic

Instructions

1. Score the fish deeply. Dredge in starch and fry while holding the tail up to create the "leaping" shape.
2. Prepare the sweet and sour sauce by simmering aromatics and seasonings.
3. Drizzle sauce over the crispy fish.