📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this legendary dish originated on the banks of the Yellow River and is celebrated for its spectacular 'jumping dragon' presentation. The carp is meticulously scored and deep-fried until the tail and head arch upward, creating a crispy exterior that yields to tender, flaky white meat. Drenched in a shimmering, ruby-red sweet and sour glaze, it offers a perfect balance of acidity and sweetness that has delighted imperial palates for centuries.
🥗 Ingredients
The Fish
- 1 piece Fresh Carp (approx. 1.5 - 2 lbs, cleaned and scaled with head and tail intact)
- 2 tablespoons Shaoxing Rice Wine (for marinating)
- 1 teaspoon Salt
- 15 grams Ginger (smashed and juiced)
The Batter
- 1 cup Cornstarch (plus extra for dusting)
- 1/2 cup All-purpose Flour
- 3/4 cup Water (adjust for a thick, glue-like consistency)
- 1 tablespoon Vegetable Oil (added to batter for extra crispness)
The Signature Sauce
- 4 tablespoons Chinkiang Black Vinegar (essential for authentic Lu flavor)
- 6 tablespoons Granulated Sugar
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Tomato Paste (for color and body)
- 1/2 cup Water or Fish Stock
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
Aromatics and Frying
- 4 cups Vegetable Oil (for deep frying)
- 3 cloves Garlic (minced)
- 2 pieces Scallions (whites minced, greens julienned for garnish)
👨🍳 Instructions
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1
Wash the carp thoroughly and pat it bone-dry with paper towels. This is crucial for achieving a crispy skin.
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2
Perform the 'Gourd Cut': Hold the knife at a 45-degree angle and make deep diagonal slices every 1.5 inches along the body, cutting down to the bone but not through it. Then, gently lift the flesh and make a shallow undercut to allow the batter to penetrate.
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3
Marinate the fish with Shaoxing wine, salt, and ginger juice. Rub it into the slits and let it rest for 15-20 minutes.
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4
In a large bowl, whisk together the cornstarch, flour, water, and 1 tablespoon of oil until a thick, smooth batter forms. It should coat a finger heavily.
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5
Heat the frying oil in a wok to 350°F (175°C). Dust the marinated fish lightly with dry cornstarch, ensuring the inside of the slits are covered.
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6
Hold the fish by the head and tail, and coat it generously with the wet batter. Ensure the batter gets deep into the scored sections.
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7
Carefully lower the fish into the oil. To achieve the 'leaping' shape, hold the head and tail up with tongs for the first 30 seconds until the body sets in a curve.
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8
Deep fry the fish for about 8-10 minutes, ladling hot oil over the parts not submerged, until the exterior is golden brown and very stiff. Remove and drain on a wire rack.
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9
Increase the oil temperature to 400°F (200°C). Return the fish for a 1-minute 'flash fry' to achieve maximum crunch and push out excess oil. Place on a serving platter.
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10
In a separate clean wok, heat 1 tablespoon of oil. Sauté the minced garlic and scallion whites until fragrant.
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11
Stir in the tomato paste, sugar, black vinegar, light soy sauce, and water. Bring to a vigorous boil.
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12
Whisk in the cornstarch slurry and stir constantly until the sauce thickens into a glossy, translucent glaze. Drizzle in a teaspoon of hot frying oil at the end for extra shine.
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13
Immediately pour the boiling sauce over the fried fish. You should hear a satisfying 'sizzle' as the sauce hits the hot crust.
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14
Garnish with julienned scallion greens and serve immediately while the contrast between the hot sauce and crispy fish is at its peak.
💡 Chef's Tips
Always use a live or very fresh carp; the flavor of this dish relies on the sweetness of the meat. Ensure the oil is hot enough for the second fry; this is the secret to a crust that stays crunchy even under the sauce. When scoring the fish, don't be afraid to go deep to the spine; this allows the heat to cook the thickest parts evenly. If you cannot find carp, a large sea bass or red snapper makes an excellent substitute with a similar texture. To get the perfect sauce balance, taste it before adding the slurry; it should be punchy and bold.
🍽️ Serving Suggestions
Pair with a dry, crisp Riesling to cut through the richness of the deep-fried batter. Serve alongside steamed Jasmine rice to soak up the extra sweet and sour glaze. Accompany with a side of stir-fried bok choy or garlic spinach for a fresh, nutritional balance. A pot of aged Pu-erh tea is the traditional palate cleanser for this Lu-style feast. Present as the center-piece of a multi-course Chinese dinner to wow your guests.