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Best Easy Shandong Sweet and Sour Carp Recipe

Name: Best Easy Shandong Sweet and Sour Carp Recipe
Total time: 45 min
Yield: 220 g
Ingredients: whole fresh carp (cleaned, scaled, gutted) 2 lbs; cornstarch 0.5 cup; all-purpose flour 0.25 cup; peanut oil 3 cups; scallions (sliced) 2 pieces; fresh ginger (sliced) 3 slices; soy sauce 2 tbsp; rice vinegar 3 tbsp; white sugar 3 tbsp; ketchup 2 tbsp; Shaoxing wine 1 tbsp; salt 0.5 tsp; white pepper 0.25 tsp; water 0.5 cup

Iconic Shandong sweet and sour carp with a dramatic presentation and tangy sauce is a festive dish. A high protein, fresh family recipe with elegant flavor.

Cook 45 min Difficulty NORMAL 360 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

whole fresh carp (cleaned, scaled, gutted) 2 lbs
cornstarch 0.5 cup
all-purpose flour 0.25 cup
peanut oil 3 cups
scallions (sliced) 2 pieces
fresh ginger (sliced) 3 slices

Seasonings/Sauce

soy sauce 2 tbsp
rice vinegar 3 tbsp
white sugar 3 tbsp
ketchup 2 tbsp
Shaoxing wine 1 tbsp
salt 0.5 tsp
white pepper 0.25 tsp
water 0.5 cup

Nutrition summary

Carbohydrates 32 g 36%

Protein 27 g 30%

Fat 12 g 34%

Serving size 220g

Cooking steps

1

Pat the cleaned carp dry, score the sides neatly, and rub with half the salt and Shaoxing wine. Let rest for 15 minutes.
2

Mix cornstarch and flour together. Dredge the entire fish, especially in the scored areas, so the coating is even and clings to the fins and sides.
3

Heat peanut oil in a deep wok or Dutch oven to 350°F (medium-high heat). Lower fish in carefully and fry, basting hot oil over top for even crispness, about 7–10 minutes. Turn once if possible. Remove and drain on rack.
4

In a small saucepan, combine soy sauce, rice vinegar, white sugar, ketchup, remaining salt, white pepper, and water. Bring to a gentle boil, stirring constantly until glossy and slightly thickened, 2–3 minutes.
5

Transfer crispy hot fish to a serving platter. Pour the hot sweet and sour sauce evenly over the fish, garnish with scallions and ginger slices, and serve immediately for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is fresh whole carp, which defines the iconic presentation and delivers the signature tender yet flaky texture of Shandong sweet and sour carp. The tangy sauce made with rice vinegar and sugar is equally essential for that classic sweet-sour balance.

Q. How do I ensure the fish fries up crispy without overcooking?

Use medium-high heat and make sure the peanut oil is preheated to 350°F before adding the coated fish. Basting the top with hot oil and avoiding overcrowding ensures even crispness. Fry for 7–10 minutes, just until golden—removing promptly keeps the inside moist.

Q. What is the best way to prevent the coating from falling off the fish?

Pat the fish dry thoroughly before coating, and press the cornstarch-flour mixture well into the scored areas. This helps the crust adhere and stay intact during frying, delivering that classic craggy texture Shandong-style.

Q. How many calories per serving, and how does the nutrition break down?

Each serving contains about 360 kcal, with 27g protein (30%), 32g carbs (36%), and 12g fat (34%). This makes Shandong sweet and sour carp a high-protein, balanced dish perfect for festive family meals.

Best Easy Shandong Sweet and Sour Carp Recipe

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