Ingredients with Measurements:
- 1 lb carp fillet, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup shallots, thinly sliced
- 1/2 cup pineapple chunks
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tbsp cornstarch, dissolved in 2 tbsp water
- 1/4 cup water
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together cornstarch, salt, and black pepper. Dredge carp pieces in the mixture, shaking off any excess.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the carp pieces until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the carp to a plate lined with paper towels to drain excess oil.
3. In the same wok or skillet, add the sliced shallots and fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to transfer the shallots to a plate lined with paper towels to drain excess oil.
4. In the same wok or skillet, add the pineapple chunks, red bell pepper, and green bell pepper. Stir-fry for 1-2 minutes until slightly softened.
5. In a small bowl, whisk together white vinegar, brown sugar, ketchup, and soy sauce. Pour the mixture into the wok or skillet and stir to combine with the vegetables.
6. In a separate bowl, dissolve 1 tbsp cornstarch in 2 tbsp water. Pour the cornstarch mixture into the wok or skillet and stir until the sauce thickens.
7. Add the fried carp pieces to the wok or skillet and stir gently to coat with the sweet and sour sauce.
8. Serve the sweet and sour carp with fried shallots on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 46g
Protein: 15g
Sodium: 600mg
Sugar: 32g
Substitutions for ingredients:
- Carp fillet can be substituted with any white fish fillet such as tilapia or cod.
- Shallots can be substituted with thinly sliced onions.
- Pineapple chunks can be substituted with canned mandarin oranges.
- Red and green bell peppers can be substituted with any color of bell peppers.
Variations:
- Add diced carrots and celery for extra crunch.
- Use shrimp instead of carp for a seafood twist.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to pat dry the carp fillet before dredging in the cornstarch mixture to ensure a crispy texture.
- Fry the carp pieces in batches to avoid overcrowding the wok or skillet.
- Use a slotted spoon to transfer the carp and shallots to a plate lined with paper towels to absorb excess oil.
- Double the sweet and sour sauce recipe if you prefer more sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sweet and sour carp with fried shallots on top of a bed of steamed rice.
Garnishes:
Garnish with chopped green onions or cilantro for extra flavor and color.
Pairings:
Pair with steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
Steamed rice, egg rolls, or potstickers.
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add more water to thin it out.
- If the sweet and sour sauce is too thin, dissolve more cornstarch in water and add it to the wok or skillet.
Food safety advice:
- Make sure to cook the carp fillet until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- Use a clean cutting board and knife to avoid cross-contamination.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Sweet and sour dishes originated in China and have been popularized around the world in various cuisines.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve as a main dish for dinner or lunch.
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