Deep Fried Carp with Carrot
Rinse and pat dry carp.With a sharp knife, make criss-crossed incisions about 1 cm (0,5 inch) deep on the sides of fish, season with salt. Soak mushrooms in warm water for about 15 minutes,
Rinse and chop scallion. Peel and finely chop ginger and garlic. Rinse, peel, and cut carrot crosswise into matchstick strips. Remove mushrooms from the water, rinse and chop. Preheat oven to 75°C (approximately 170°F).
Heat oil in a wok or a skillet (oil is hot enough when, if a wooden stick is sumberged, bubbles appear).
Mix 3 tablespoons of cornstarch with 4 tablespoons of water until smooth, spread mixture over carp. Lower carp gently into the hot oil and fry for about 5 minutes, turning over halfway through cooking. Remove and keep carp warm in preheated oven.
Carefully remove hot oil from a wok/pan until just a thin film of oil remains. Stir-fry scallion, ginger and garlic over low heat. Add mushrooms and carrots adn continue stir-frying for a little longer. Add 200 ml (approximately 3/4 cup) of water, sugar, soy sauce and vinegar to vegetables, bring to a boil. Mix the remaining cornstarch with 2 tbsp of water (until smooth) and stir into the sauce until thickened. Pour the sauce over the fish. Serve immediately.