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Citrus Carp

Citrus Carp

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
Chen Hong

Chen Hong

Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
  2. Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch.
  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 paper 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 orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, 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

MMOK
14

MMOK

1/25/2004

A great and original Chinese dish!

Rhonda Brock Fuller
4

Rhonda Brock Fuller

12/15/2006

I have never had anything quite like this, but it was delicious. Thanks.

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