Tang Cu Li (sweet And Sour Carp)

Tang Cu Li, or Sweet and Sour Carp, is a classic dish in Zhejiang Cuisine known for its sweet and tangy flavors. This dish features tender pieces of carp fish coated in a delicious sweet and sour sauce, creating a perfect balance of flavors.

Tang Cu Li (sweet And Sour Carp)

Ingredients

  • 500g carp fish, cut into pieces
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1 cup pineapple chunks
  • 1 bell pepper, diced
  • 1 onion, diced
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons vegetable oil

Instructions

  1. Coat the carp fish pieces in cornstarch, then dip them in beaten eggs.
  2. Heat vegetable oil in a pan and fry the fish until golden brown. Set aside.
  3. In the same pan, sauté the bell pepper and onion until tender.
  4. Add pineapple chunks, sugar, vinegar, ketchup, soy sauce, salt, and water to the pan. Stir and bring to a simmer.
  5. Add the fried carp fish back to the pan and coat with the sweet and sour sauce.
  6. Serve the Tang Cu Li hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Carbohydrates
20g
Fat
8g

Supplies

Frying pan Cutting board Knife Bowls

Tools

Stovetop Spatula

Serving suggestions

Serve Tang Cu Li with steamed rice for a complete meal.

Tips & tricks

For a healthier option, you can also use a white fish such as tilapia or cod instead of carp.

Cost

$15