House of Asia > Recipes > Carp with sweet and sour sauce

Carp with sweet and sour sauce

30 min

3 servings

mild

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A juicy carp fillet marinated in soy sauce, coated in a delicate cornmeal breadcrumb, and fried in coconut oil. Topped with an aromatic, slightly spicy sweet and sour sauce with ginger, chili, garlic, and vegetable broth, it perfectly enhances the flavor of the fish. Sprinkled with fresh scallions, it creates a delicious and impressive dish, perfect for a family dinner.

Ryba Vegetables Asian 15-30 minutes

Ingredients

1 carp fillet with skin, cleaned, divided into 3 portions
3 tablespoons soy sauce
100 g corn flour
170 ml of water
2 tablespoons of oil, for preparing the sauce
2 tablespoons of coconut oil for frying the fish
2 cloves of garlic, finely chopped
1 spoon rice vinegar
1 red chili pepper, seeded and cut into strips
2 cm fresh ginger root, finely chopped
4 teaspoons of coconut sugar
0,5 teaspoon of toasted sesame oil
175 ml vegetable broth
2 tsp fish sauce
a pinch of salt and pepper
a bunch of spring onions, cut into small pieces

A method of preparing

Pour soy sauce over the fish and set aside for 30 minutes.
Place a heaping tablespoon of flour in a small bowl.
Mix the remaining flour with water. Score the carp diagonally on both sides and dip it in the mixture.
Heat coconut oil in a pan and fry the fish for 5 minutes on each side.
Then remove the carp from the pan and dry it on a paper towel.
Heat the oil in a small pot and fry the chili, garlic, and ginger for 2 minutes. Be careful not to overheat the oil as the spices can burn easily.
Add vinegar, sugar, sesame oil and mix.
Add the fish sauce and remaining flour to the broth. Stir to prevent lumps from forming. Add everything to the pot and cook until the sauce thickens. Season with salt and pepper.
Serve the carp sprinkled with scallions. Pour the sauce into a separate bowl.