An impressive yet very simple dish to prepare, Sweet and Sour Carp is an adaptation of a traditional Chinese dish. The head is usually served with the fish as a garnish.x
2 lb. carp, cleaned
1 teaspoons salt
2 oz. flour sufficient vegetable oil for deep-frying
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
4 Chinese mushrooms, soaked in cold water FOR 30 minutes, drained, stalks removed and discarded and chopped
2 tablespoons chopped canned pimiento
4 fl. oz. chicken stock, hot
2 teaspoons cornflour mixed to a paste with
1 tablespoon water
2 tablespoons white wine vinegar
1 tablespoon dry sherry
1 teaspoons soy sauce
2 teaspoon salt
2 tablespoons sugar
2 tablespoons tomato ketchup
Wash the carp under cold running water
Sxueet and Sour Liver, served with rice, is a delightful light meal. and pat dry on kitchen paper towels. Place the carp on a chopping board. Using a sharp knife, remove the head. Cut the head in half, keeping it joined at the mouth end. Set aside.
Using a sharp knife, cut the carp in half along the backbone, leaving the fish joined at the tail. Carefully remove and discard as many of the bones as possible. Score the flesh on the inside of the fish and rub it, inside and out, with the salt.
Place the flour on a plate and dip the head and the fish into the flour, coating them evenly all over. Shake off any excess.
Fill a large deep-frying pan one-third full with the vegetable oil and set the pan over moderate heat. Heat the oil until it reaches 360°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Carefully lower the fish and head separately into the oil and fry for 6 to 8 minutes or until they are both golden brown. Using tongs, remove the fish and the head from the pan and drain them on kitchen paper towels. Arrange the fish on a warmed serving dish and replace the head. Keep hot while you make the sauce.
In a large frying-pan, heat the vegetable oil over moderate heat. When the oil is hot, add the onion, mushrooms and pimiento and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add all the remaining ingredients to the pan and stir well until the sauce is thoroughly mixed. Increase the heat to high and cook, stirring constantly, for a further 2 to 3 minutes or until the sauce is thick.
Remove the pan from the heat. Pour the sauce into a warmed sauceboat and serve immediately, with the fish.