Back to 2 servings For the fish 1 whole carp, about 600 g; cleaned, scaled and gutted. Rainbow trout, sea bass or sea bream also work 1 teaspoon salt, for marinating 1 tablespoon Shaoxing rice wine, or dry sherry, for marinating 0.5 cup cornstarch, plus extra for dusting 0.25 cup all-purpose flour cooking oil, for deep-frying, about 3 inches deep For the sauce 2 tablespoons cooking oil, for the sauce 2 stalks scallions, chopped, whites and greens separated 2 tablespoons fresh ginger, peeled and minced 3 cloves garlic, minced 3 tablespoons rice vinegar, or apple cider vinegar 3 tablespoons tomato ketchup 1.5 tablespoons sugar, adjust to taste 1 tablespoon light soy sauce 0.5 cup water, or unsalted chicken stock 0.25 teaspoon white pepper 1 tablespoon cornstarch, mixed with 3 tablespoons cold water, for slurry For serving fresh coriander, chopped, for garnish
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1 Step 1: Pat the fish dry with paper towels. Make 3 to 4 diagonal cuts about 3/4 inch apart on each side, down to the bone.2 Step 2: Rub the fish inside and out with the salt and rice wine, pressing into the cuts, and let it sit for 20 minutes.3 Step 3: Mix the 1/2 cup cornstarch and the flour in a shallow dish. Pat the fish dry again and coat it evenly on both sides, including the cuts.4 Step 4: Heat about 3 inches of oil in a wok or deep pan to 350°F (175°C). Test with a pinch of cornstarch; it should sizzle and rise immediately.5 Step 5: Lower the fish into the oil headfirst and ladle hot oil over it. Fry over medium heat, turning gently once, until both sides are golden brown and crisp, about 4 to 5 minutes per side. Keep the tail raw until the end so it does not break.6 Step 6: Lift the fish onto a paper-towel-lined platter. Pour off all but 2 tablespoons of oil.7 Step 7: Heat the remaining oil over medium-high. Stir-fry the scallion whites, ginger and garlic for about 10 seconds, until fragrant.8 Step 8: Add the vinegar, ketchup, sugar, soy sauce, water or stock and white pepper. Bring to a boil and stir until the sugar dissolves. Taste and adjust sweetness and tang.9 Step 9: Stir in the cornstarch slurry a little at a time, simmering until the sauce is thick, glossy and coats a spoon, about 1 minute.10 Step 10: Pour the hot sauce over the fried fish. Garnish with the scallion greens and coriander and serve at once with rice.getsaucepan.com/r/4d2ad4d0-a830-54cb-9218-ce5cf447914e
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