·5/21/2026
from
TÁNG CÙ HUÁ HÉ LǏ YÚ
# · TÁNG CÙ HUÁ HÉ LǏ YÚ ·
## Sweet and Sour Carp
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**Serves** 2–4 · **Active time** 45 min · **Total time** 1.5 hrs
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## Ingredients
| Item | Amount |
|------|--------|
| Whole fresh carp, gutted and scaled | 1 fish, approx. 1.5 kg |
| Fresh ginger, julienned | 30 g |
| Garlic cloves, minced | 4 cloves |
| Green scallion, cut into sections | 3 stalks |
| Soaked black wood ear mushrooms | 40 g |
| Shaoxing rice wine | 2 tbsp |
| White cornstarch | 200 g (for coating) |
| Neutral oil | enough to deep-fry |
| Dark vinegar | 4 tbsp |
| Sugar | 4 tbsp |
| Tomato paste | 1 tbsp |
| Light soy sauce | 1 tbsp |
| Chicken stock | 150 ml |
| Cornstarch slurry | 1 tbsp starch + 3 tbsp water |
| Shredded ginger and scallion greens | to garnish |
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## How to Make It
Make deep diagonal score cuts across both sides of the fish, about 2 cm apart, cutting down to the bone. Rub with Shaoxing wine, ginger strips, and a pinch of salt. Let sit for 20 minutes.
Shake off excess marinade. Press the fish firmly into a tray of cornstarch, turning to coat every surface. Open each score cut with your fingers and pack starch inside. Shake off the loose excess.
Heat oil in a large iron wok to 180°C. Lower the fish in carefully and fry undisturbed for 6–7 minutes until pale golden and set. Lift out and drain. Raise oil temperature to 200°C and return the fish for a second fry of 3–4 minutes until deep golden-brown and the score cuts have bloomed open like petals. Drain well on a rack and transfer to a serving platter.
Pour off most of the oil, leaving about 2 tbsp. Stir-fry garlic, scallion, and wood ear mushrooms for 1 minute. Add dark vinegar, sugar, tomato paste, and light soy sauce. Pour in stock and bring to a boil. Add the cornstarch slurry and stir until the sauce thickens and turns glossy orange-red.
Ladle the hot sauce over the crispy fish immediately. Top with shredded ginger and scallion greens. Serve at once.
## Sweet and Sour Carp
---
**Serves** 2–4 · **Active time** 45 min · **Total time** 1.5 hrs
---
## Ingredients
| Item | Amount |
|------|--------|
| Whole fresh carp, gutted and scaled | 1 fish, approx. 1.5 kg |
| Fresh ginger, julienned | 30 g |
| Garlic cloves, minced | 4 cloves |
| Green scallion, cut into sections | 3 stalks |
| Soaked black wood ear mushrooms | 40 g |
| Shaoxing rice wine | 2 tbsp |
| White cornstarch | 200 g (for coating) |
| Neutral oil | enough to deep-fry |
| Dark vinegar | 4 tbsp |
| Sugar | 4 tbsp |
| Tomato paste | 1 tbsp |
| Light soy sauce | 1 tbsp |
| Chicken stock | 150 ml |
| Cornstarch slurry | 1 tbsp starch + 3 tbsp water |
| Shredded ginger and scallion greens | to garnish |
---
## How to Make It
Make deep diagonal score cuts across both sides of the fish, about 2 cm apart, cutting down to the bone. Rub with Shaoxing wine, ginger strips, and a pinch of salt. Let sit for 20 minutes.
Shake off excess marinade. Press the fish firmly into a tray of cornstarch, turning to coat every surface. Open each score cut with your fingers and pack starch inside. Shake off the loose excess.
Heat oil in a large iron wok to 180°C. Lower the fish in carefully and fry undisturbed for 6–7 minutes until pale golden and set. Lift out and drain. Raise oil temperature to 200°C and return the fish for a second fry of 3–4 minutes until deep golden-brown and the score cuts have bloomed open like petals. Drain well on a rack and transfer to a serving platter.
Pour off most of the oil, leaving about 2 tbsp. Stir-fry garlic, scallion, and wood ear mushrooms for 1 minute. Add dark vinegar, sugar, tomato paste, and light soy sauce. Pour in stock and bring to a boil. Add the cornstarch slurry and stir until the sauce thickens and turns glossy orange-red.
Ladle the hot sauce over the crispy fish immediately. Top with shredded ginger and scallion greens. Serve at once.