Ingredients with Measurements:
- 1 whole carp, cleaned and scaled
- 2 cups vegetable oil
- 1 cup shallots, thinly sliced
- 1/2 cup dried chili flakes
- 1/4 cup Sichuan peppercorns
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1 tablespoon salt
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup green onions, thinly sliced
Special equipment needed:
- Deep-fryer or large pot
- Wok or large skillet
Step-by-step instructions:
1. Preheat the deep-fryer or large pot with vegetable oil to 375°F.
2. Place the sliced shallots in a strainer and rinse under cold water. Pat dry with paper towels.
3. Once the oil is hot, add the shallots to the deep-fryer or pot and fry until golden brown, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
4. In a wok or large skillet, heat the dried chili flakes and Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes.
5. Add the soy sauce, rice vinegar, sugar, ginger, garlic, and salt to the wok or skillet. Stir until the sugar has dissolved.
6. Add the carp to the wok or skillet and coat with the chili oil mixture. Cook for 5-7 minutes on each side, or until the carp is cooked through.
7. In a small bowl, mix the cornstarch and water together. Add to the wok or skillet and stir until the sauce thickens.
8. Garnish with green onions and fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Deep-fryer or large pot: 375°F
- Wok or large skillet: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 18g
- Protein: 34g
Substitutions for ingredients:
- Carp can be substituted with any firm white fish, such as tilapia or cod.
- Dried chili flakes can be substituted with fresh chili peppers.
- Sichuan peppercorns can be substituted with black peppercorns.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced bell peppers and onions to the wok or skillet for a vegetable stir-fry.
- Use the chili oil mixture as a marinade for grilled or roasted meats.
- Substitute the fried shallots with crispy fried garlic.
Tips and tricks:
- Make sure to pat the shallots dry before frying to prevent splattering.
- Use a slotted spoon to remove the fried shallots from the oil to prevent them from breaking apart.
- Score the carp with a knife before cooking to allow the chili oil mixture to penetrate the flesh.
- Use a splatter screen when cooking the carp to prevent the chili oil mixture from splattering.
Storage instructions:
- Store any leftover carp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the carp in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the carp on a bed of steamed rice with a side of stir-fried vegetables.
- Garnish with fresh cilantro or Thai basil.
Garnishes:
- Fried shallots
- Green onions
- Fresh cilantro or Thai basil
Pairings:
- Steamed rice
- Stir-fried vegetables
- Spicy cucumber salad
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Egg drop soup
Troubleshooting advice:
- If the chili oil mixture is too spicy, add more sugar to balance out the heat.
- If the carp is sticking to the wok or skillet, add more oil to prevent it from sticking.
Food safety advice:
- Make sure to clean and scale the carp thoroughly before cooking.
- Use a thermometer to ensure the oil is at the correct temperature before frying.
Food history:
- Chili oil is a popular condiment in Chinese cuisine, and is made by infusing oil with dried chili peppers and other spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot and enjoy with your favorite side dishes.
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