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.
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
- Coat the carp fish pieces in cornstarch, then dip them in beaten eggs.
- Heat vegetable oil in a pan and fry the fish until golden brown. Set aside.
- In the same pan, sauté the bell pepper and onion until tender.
- Add pineapple chunks, sugar, vinegar, ketchup, soy sauce, salt, and water to the pan. Stir and bring to a simmer.
- Add the fried carp fish back to the pan and coat with the sweet and sour sauce.
- 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