Sweet and sour carp - Silent Cooking with Simon Xie Hong (with recipe)

pineapple

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Canned pineapple is often less expensive and still provides sweetness.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often cheaper and gluten-free.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Sunflower oil is often less expensive and has a similar cooking profile.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is often cheaper and adds a similar sweetness.

Cut the carp into slices.

Add salt, sugar, some 5 spices mix, pepper, rice wine, soy sauce and 2 slices of ginger. Mix well.

Cut the spring onion lengthwise, add it to the fish and add the chili. Marinate for about 15 minutes.

Heat rape oil.

Remove the spring onion, the ginger, and the chili from the fish.

Turn the slices of carp in tempura.

Cut a piece of red, violet and yellow pepper. Cut them roughly into pieces. Cut roughly a spring onion. Cut ginger finely. Add some lemon leaves (tear them to release their full flavor).

Heat rape oil and add ginger. Caramelize briefly with brown sugar and deglaze with rice wine. Add meat juice, salt, pepper, brown sugar and the vegetables.

Fry the slices of carp. Remove them from oil and drain them in a sieve.

Cut finely a chili and add it to the vegetables. Fry the fish again.

Pour the vegetables with rice wine. Remove the carp from oil.

Drain the carp on a paper towel and add them to the vegetables. Serve the carp with the vegetables and some leaves of Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens