Carp in Sweet and Sour Sauce
Main Dishes • Thai
Description
A robust blend of Asian flavors and aromas mixed with a strong Worcestershire sauce. Pineapple and chestnuts are ideal accompaniments, but the dish can also be made without them.
Ingredients
- Water 0 qt
- Ketchup 15 oz
- Sugar 0 lbs
- Worcestershire Sauce 0 fl oz
- Chinese Black Rice Vinegar 10 oz
- Passata Tomato Sauce 10 oz
- Lemon 0 oz
- Chicken Egg 1 piece
- Starch film 5 oz
- Pineapple 5 oz
- Orange Bell Peppers 0 oz
- Spanish onions 0 oz
- Canned water chestnuts 0 oz
- Vegetable Oil to taste
- Sweet Chili Sauce 10 oz
- Carp 30 oz
- Chicken Broth 0 fl oz
Step-by-Step Guide
Step 1
For the sweet and sour sauce for carp: bring water, ketchup, sugar, Worcestershire sauce, tomato paste, and Chinese vinegar to a boil, add chopped lemons, and remove from heat.
Step 2
Gut the carp and flatten it, leaving the fillet with skin attached to the tail fin. Use the head for the dish. Make cuts on the fillet side to maximize bone removal during frying.
Step 3
Dip the fillet and head in egg and coat in starch. Shape the carp and fry in a large amount of oil.
Step 4
Cut the pineapple, pepper, red onion, and chestnuts into medium pieces and sauté in a wok with vegetable oil.
Step 5
Add the sweet and sour sauce and chicken broth, bring to a boil, and thicken with starch.
Step 6
Place the cooked carp on a plate and drizzle with sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!