所需食材
- 鲤鱼1条（约800g）
- 面粉适量
- 白糖4汤匙
- 白醋3汤匙
- 生抽2汤匙
- 番茄酱2汤匙
- 淀粉1汤匙（勾芡）
- 蒜末1汤匙
- 姜末1茶匙
- 葱花适量
- 盐少许
- 料酒1汤匙
- 食用油（炸用）
食材准备
- 鲤鱼洗净，在鱼身两侧每隔1.5cm斜划一刀至骨，加盐、料酒腌10分钟
- 擦干水分，拍上薄面粉，抖去多余
烹饪步骤
- 炸鱼：热油至170℃，手提鱼尾放入锅中，先定型再完全放入，炸8-10分钟至全身金黄酥脆，捞出摆盘。
- 糖醋汁：锅留少许油，炒香蒜末姜末，加番茄酱炒出红油，倒入白糖、白醋、生抽，加水100ml煮开，淀粉水勾芡至浓稠。
- 淋汁：将热糖醋汁均匀淋在炸好的鱼上，撒葱花即可。
小贴士
- 鱼身划刀深至鱼骨，炸时刀口张开才好看
- 糖醋比例约4:3，可根据口味调整
Ingredients
- 1 carp (~800g)
- flour for coating
- 4 tbsp sugar
- 3 tbsp white vinegar
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp cornstarch (for sauce)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- green onion
- salt
- 1 tbsp Shaoxing wine
- oil for frying
Preparation
- Score both sides of the carp every 1.5cm, cutting all the way to the bone. Marinate with salt and wine 10 min.
- Pat dry and dust lightly with flour, shaking off excess.
Steps
- Fry: Heat oil to 170°C. Hold the fish by the tail, lower head-first to set its shape, then fully submerge. Fry 8–10 min until golden all over. Drain and plate.
- Sweet-sour sauce: Stir-fry garlic and ginger, add ketchup, then sugar, vinegar, soy sauce and 100ml water. Bring to boil, thicken with cornstarch slurry.
- Glaze: Pour hot sauce over the fish. Scatter green onion.
Tips
- Score down to the bone — the cuts open up beautifully when frying for the classic fan shape
- Sugar:vinegar ratio of 4:3 is the sweet spot; adjust to taste
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