Vinegar Carp
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1carp, 2 to 3 pounds, head and tail left on
- 2tablespoons soy sauce
- 1tablespoon rice wine or sherry
- ½teaspoon salt
- ¼teaspoon pepper
- 2tablespoons peanut oil
- 3tablespoons red rice-wine vinegar
- 2tablespoons honey
- 1tablespoon water-chestnut powder, see note, or cornstarch
- ¾cup chicken broth
- 1tablespoon ketchup
- 1tablespoon gingerroot, minced
- 2green onions (both white and green parts), slivered
Nutritional analysis per serving (4 servings)
495 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 53 grams protein; 892 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make three diagonal slashes across each side of the fish. Prepare a marinade of the soy sauce, rice wine or sherry, salt and pepper, and set aside.
- Step 2
In a separate bowl, mix together the peanut oil, vinegar and honey. Soften the water-chestnut powder in a little of the broth, add the remaining broth and ketchup to the vinegar mixture.
- Step 3
Prepare the garnish of gingerroot and onions and set aside.
- Step 4
Bring a wide-mouthed pot of water to the boil. Immerse the carp with a pair of spatulas or a Chinese mesh strainer and hold it under the water for four to five minutes. Remove the carp and drain it thoroughly. Put it on a serving platter and pour over it the marinade of soy, rice wine and seasonings. Sprinkle the gingerroot and onions on top of fish.
- Step 5
Heat the wok over high heat, add the vinegar mixture and stir until the mixture thickens. Immediately pour it over the fish.
Private Notes