Tangcu Liyu (Shandong Sweet and Sour Carp)

Ingredients

• 1 whole carp or trout, cleaned and scaled (about 700g/1.5 lb)
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 1 cup cornstarch, for dredging
• 1 tbsp cornstarch, for the sauce
• 2 cups neutral oil, for frying
• 3 tbsp minced ginger
• 3 tbsp minced garlic
• 3 tbsp minced scallion whites, plus sliced scallion greens to garnish
• 6 tbsp rice vinegar
• 4 tbsp sugar
• 2 tbsp light soy sauce
• 1/2 cup water

Before you cook

• Pat the fish completely dry inside and out with paper towels.
• Score both sides of the fish with diagonal cuts 2.5cm apart, cutting down to but not through the bone.
• Rub the fish all over and inside the cuts with salt, white pepper, and Shaoxing wine, then let it sit for 15 minutes.
• Stir together the vinegar, sugar, soy sauce, and water in a bowl.
• Mix the 1 tbsp cornstarch with 2 tbsp water to make a slurry.

Steps

1. Heat the oil in a wok to 180°C (350°F).
2. Dredge the fish all over and inside the cuts with the cup of cornstarch, patting off the excess.
3. Lower the fish into the oil, holding the tail so the cuts fan open, and fry for 4 minutes until pale gold.
4. Lift the fish out and let the oil come back up to 200°C (400°F).
5. Return the fish to the oil and fry a second time for 2 minutes until deep golden and crisp.
6. Drain the fish on a rack and transfer it to a serving platter.
7. Pour off all but 2 tablespoons of oil from the wok.
8. Add the ginger, garlic, and minced scallion whites to the wok and stir-fry for 20 seconds until fragrant.
9. Pour in the vinegar-sugar-soy mixture and bring it to a boil.
10. Stir in the cornstarch slurry and simmer until the sauce turns glossy and coats a spoon.
11. Pour the hot sauce over the fried fish immediately so it sizzles.
12. Scatter the scallion greens over the top and serve at once.