Chinese Fried Carp

    50 min

    This is a fantastic fish supper, which is easy to make and packed full of flavour. A whole carp is fried, then simmered in an aromatic sauce. Serve with freshly cooked rice.

    8 people made this

    Serves: 8 

    • 1/2 peel of satsuma orange
    • 1 (1.35kg) whole carp fish, cleaned and scaled
    • 2 teaspoons salt
    • 4 tablespoons cornflour
    • 475ml sesame oil
    • 2 1/2 tablespoons chopped garlic
    • 3 tablespoons finely chopped fresh root ginger
    • 4 tablespoons chopped spring onion
    • 3 tablespoons dry sherry
    • 1 tablespoon black bean sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon caster sugar
    • 6 tablespoons chicken stock

    Prep:10min  ›  Cook:20min  ›  Extra time:20min soaking  ›  Ready in:50min 

    1. Soak the satsuma peel in warm water for 20 minutes or until soft. Drain and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
    2. Meanwhile, make 3 or 4 slashes on either side of the fish and rub with salt. Sprinkle the fish on both sides with cornflour.
    3. Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on kitchen towels
    4. Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the satsuma peel, garlic, ginger and spring onions. Stir fry for 30 seconds. Add sherry, black bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.

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    Reviews in English (4)


    This is an excellent and easy recipe. My husband loved it! As always, I made some adjustments to our taste...I didn't use the black been sauce and I used valencia orange peel.  -  04 Apr 2013


    A great and original Chinese dish!  -  13 Apr 2001  (Review from Allrecipes US | Canada)


    I have never had anything quite like this, but it was delicious. Thanks.  -  15 Dec 2006  (Review from Allrecipes US | Canada)