Jung Gwok Palate

JungGwokPalate

More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
page
post
Pinterest-p
Instagram
Facebook Twitter Youtube
6 servings
30 min. total
Totally Doable
JUMP to RECIPE
pexels-kristina-paul-18253732 (1)

Birthday Bonanza

Originating from Jinan, the capital of Shandong Province, this stunning dish captures the essence of celebration and abundance in a truly unique manner. In Chinese culture, fish holds a special significance as it is considered a symbol of surplus and abundance, which is why it is deemed the perfect choice when it comes to commemorating a joyous occasion such as a birthday celebration. When this dish is presented, you will notice that the fish is served whole, with its head and tail intact, and this is not just for aesthetics; it carries a much deeper meaning, symbolizing completeness and the eternal cycle of life, thus making it particularly ideal for marking another year of progress and prosperity in a way that is truly special and meaningful.

Fried Carp with Sweet and Sour Sauce

糖醋鱼

(tong cou jyu)

What You'll Need

Carp

Carp

Pineapple

Pineapple

Tomato Sauce

Tomato Sauce

Cornstarch

Cornstarch

Onion

Onion

Ginger

Ginger

White Rice Vinegar

White Rice Vinegar

Water

Water

Tomato

Tomato

Scallions

Scallions

Light Soy Sauce

Light Soy Sauce

Salt

Salt

Bell Pepper

Bell Pepper

Tomato Paste

Tomato Paste

Sugar

Sugar

Cilantro

Cilantro

Tools For The Tasks

Cleaver

Cleaver

Chopping Block

Chopping Block

Wok

Wok

Wok Spatula

Wok Spatula

Let's Get Cooking!

In my interpretation of the Shandong cuisine classic, “Sweet and Sour Fish,” I include vegetables. It starts with a carefully prepared carp, seasoned with a mixture of cornstarch and salt, and fried to perfection. A sweet and sour sauce is made with tomato paste, tomato ketchup, white vinegar, light soy sauce, sugar, and water. The carp is fried until golden, then plated. Finely sliced onions, tomato wedges, diced colored bell peppers, julienned ginger, chopped scallions, and diced pineapple are sautéed in the wok. The sweet and sour mixture is added to the wok and cooked for two minutes with the vegetables. Then, a cornstarch slurry is added, creating a velvety texture. The dish is finished by pouring the sauce over the fish and garnishing with cilantro, ready to be enjoyed.

Beyond The Recipe

No1

On Fish

The traditional Shandong dish usually uses Carp, but other options like snapper, trout, seabass, and perch are also good. Avoid using delicate fish like cod because it can easily fall apart when cooked.
No2

On Scoring

The Shandong dish’s scoring technique is straightforward. For a crispier texture, scoring the fish in a crisscross pattern creates a crosshatch design, enhancing browning and crispiness with more crevices.
No3

On Toppings

The traditional Shandong dish highlights the fish without vegetables, though, like me, you may include them in the dish, but they should be used sparingly to let the sweet and sour sauce and the fish shine.

No4

On Variations

If a whole fish doesn’t suit your preference, go for fillets or boneless pieces The former can be scored in a crosshatch pattern, while the latter requires no scoring. The rest of the recipe remains unchanged.
RECIPE
Fried Carp with Sweet and Sour Sauce (tong cou jyu)
Pin
Print

Fried Carp with Sweet and Sour Sauce (tong cou jyu)

Recipe by Celeste HoCourse: FishCuisine: Shandong
Yield

6

servings
Prep Time

15

minutes
Cooking Time

15

minutes
Calories

587

kcal

This delightful sweet and sour fish dish comes from Jinan, Shandong Province, China, where they used yellow river carp to create this dish. It is well-known for its celebration of abundance and prosperity. Representing the essence of life's journey, the entire fish presentation, from head to tail, is perfect for marking special occasions like birthdays. In my version of this recipe, I have included vegetables to enhance its flavors. Adorned with fresh cilantro, this dish is a vibrant mix of traditional and modern elements, making it an excellent option for celebrating moments of joy.

INGREDIENTS

  • For the mains:

  • 1 Whole Carp (approx. 3.3lb or 1.5kg)

  • 2 cups Cornstarch

  • 1 tsp Salt

  • Vegetable Oil (for deep-frying)

  • For the sauce:

  • 2 Onions (thinly sliced)

  • 2 Tomatoes (wedges)

  • 1 cup Colored Bell Peppers (diced)

  • 1/2 cup Pineapple (canned or fresh) (diced)

  • 1-inch Ginger (julienned)

  • 2 Stalk Scallions (whole) (2-inch pieces)

  • 2 tbsp Tomato Paste

  • 2 tbsp Tomato Ketchup

  • 1/4 cup White Rice Vinegar

  • 1 tbsp Light Soy Sauce

  • 2 tbsp Sugar

  • 1/2 cup Water

  • 1 tbsp Cornstarch (mix with 1 tbsp water)

  • 1 tsp Salt (adjust to taste)

  • For the garnish:

  • A sprinkle of (chopped) cilantro

INSTRUCTIONS

  • Preparation steps:
  • Let's begin with a cleaned and gutted carp (your friendly local fishmonger can assist you with this). Then, gently place the neat fish flat on the cutting board. Using a sharp knife or a cleaver at a slight angle, carefully score the fish lengthwise from the head to the bone (diagonal slices partway through its flesh when deep-fried cause the fish to curl and the slices to open out). Space the cuts an inch apart and continue cutting all the way to the tail (you should be able to make 3–4 cuts easily).
  • Repeat the process on the other side. Finally, pat the fish dry with paper towels.
  • Thinly slice the onions, prepare tomato wedges, dice the colorful bell peppers, and dice the pineapple. Julienne the fresh ginger and chop the scallions into 2-inch pieces with a smile.
  • On a plate, mix cornstarch with salt, and dry rub the fish for 2 minutes.
  • In the meantime, we'll prepare the sweet and sour sauce. in a bowl, whisk together tomato paste, tomato ketchup, white rice vinegar, light soy sauce, sugar, salt, and water. In another small bowl, create a slurry using cornstarch and water.
  • Cooking steps:
  • Warm a generous amount of oil in a wok until it reaches a temperature of 350°F (175°C). Then, carefully add the fish, gently shaking off any excess, and lower it into the hot oil. Tilt the wok slightly to ensure the hot oil bathes the scored flesh for even cooking.
  • Using a wok spatula, gently press down on the head and tail of the fish to help the scored flesh expand. Fry for 3–4 minutes on each side, or until golden brown and crispy. Carefully transfer the fried fish to a serving plate.
  • Remove any extra oil from the wok, leaving a portion to maintain medium-high heat. Add ginger, onion, tomato, and colorful bell peppers, stir, and let them cook for a minute. Then, add the sauce mixture, scallions, and pineapple, mixing them all and letting it cook for 2 minutes.
  • Add the cornstarch mixture to gently thicken the sauce, mixing thoroughly. Allow it to simmer until the sauce reaches the perfect consistency to coat a spoon. It's ideal for the sauce to be thin enough to envelop the fish and absorb it once poured on top.
  • Spoon the sweet and sour sauce over the fish, sprinkle with cilantro leaves, and serve.

If you're wondering

Scoring the fish serves multiple purposes. Firstly, it allows for more even cooking by helping heat penetrate the flesh. Secondly, it helps the fish cook faster. Thirdly, scoring creates crevices that catch the sauce, enhancing flavor absorption. Lastly, it adds an attractive presentation with crispy, textured edges.
Using cornstarch in the dry rub serves to create a light coating on the fish, aiding in achieving a crispier texture when fried. It also facilitates better adherence of the sauce to the fish. However, if you prefer not to use cornstarch, you can opt for all-purpose flour. While all-purpose flour can also create a crispy texture when fried, it may not be as light and airy as cornstarch. Cornstarch tends to result in a slightly crispier coating due to its finer texture and ability to absorb less oil. Additionally, you can experiment with other starches, like rice flour or potato starch. Rice flour tends to create a lighter and crunchier texture, while potato starch can produce a denser and slightly chewier coating compared to cornstarch. Each starch behaves differently and can offer a unique twist to the dish. Now, If you choose to omit cornstarch or any starches from the dry rub, the texture of the fried fish might be slightly different again.
While you can use store-bought sweet and sour sauce as a convenient option, preparing the sauce from scratch is recommended for a more authentic and flavorful experience. Homemade sauce allows for greater control over the taste and freshness of the dish, enhancing its overall quality.
Yes, you can bake or grill the fish instead of frying it. Baking or grilling offers a healthier cooking method while still allowing the fish to cook through and develop delicious flavors. Adjust cooking times and temperatures accordingly based on your chosen method to ensure the fish is cooked to perfection. While baking or grilling the fish can still result in delicious flavors, it may not achieve the same level of crispiness as frying. Frying creates a crispy outer layer due to the direct contact with hot oil, which baking or grilling cannot replicate. If crispy texture is desired, frying is the preferred method.
To prevent the fish from sticking to the wok when frying, ensure that the wok is properly seasoned or coated with a thin layer of oil before adding the fish. Additionally, make sure the oil is hot enough before placing the fish in the wok. Avoid overcrowding the wok, as this can cause the fish to release moisture, leading to sticking. Using a non-stick wok or adding a small amount of cornstarch to the fish before frying can also help create a barrier and prevent sticking.
Absolutely, while it’s possible to prepare some components ahead of time such as frying the fish and making the sweet and sour sauce, it’s best to enjoy this dish fresh, immediately after cooking. This ensures that the fish retains its crispiness and the sauce remains fresh. Additionally, seafood, including fish, is best enjoyed when freshly cooked for optimal flavor and texture
Scroll to Top