{"id":56,"date":"2017-08-30T14:03:53","date_gmt":"2017-08-30T14:03:53","guid":{"rendered":"http:\/\/netyoda.co.uk\/food\/?p=56"},"modified":"2017-08-30T14:16:52","modified_gmt":"2017-08-30T14:16:52","slug":"sweet-and-sour-carp","status":"publish","type":"post","link":"http:\/\/netyoda.co.uk\/food\/sweet-and-sour-carp\/","title":{"rendered":"Sweet and Sour Carp"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone size-medium wp-image-59\" src=\"http:\/\/netyoda.co.uk\/food\/wp-content\/uploads\/2017\/08\/FISH-Sweet-and-sour-fish-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" srcset=\"http:\/\/netyoda.co.uk\/food\/wp-content\/uploads\/2017\/08\/FISH-Sweet-and-sour-fish-300x150.jpg 300w, http:\/\/netyoda.co.uk\/food\/wp-content\/uploads\/2017\/08\/FISH-Sweet-and-sour-fish.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>The original recipe for this came from a Russian\/Phillipino family. \u00a0What makes it utterly fantastic is the use of the ginger as a vegetable rather than just a spice. \u00a0It&#8217;s one of the best sweet and sours we&#8217;ve ever had and Corinne loves it.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1lb carp fillets (or your fish of choice, catfish works well), cleaned and cut into 1\u00bd\u201d\u00a0 x 3\u201d chunks.<\/li>\n<li>2 cups vegetable oil (for frying)<\/li>\n<li>1 medium red bell pepper, julienned<\/li>\n<li>1 medium green bell pepper, julienned<\/li>\n<li>1 cup fresh ginger, julienned<\/li>\n<li>1 \u00bd cup carrots, julienned<\/li>\n<li>\u00bd onion, sliced<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>\u00bc cup soy sauce<\/li>\n<li>\u00bd cup distilled white vinegar<\/li>\n<li>\u00bc cup brown sugar<\/li>\n<li>1\/8 tsp ground black pepper<\/li>\n<li>1 tbsp salt (for salting fish)<\/li>\n<li>1 tbsp cornstarch (to thicken sauce)<\/li>\n<li>2 cups water<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Salt the fish chunks lightly on both sides \u2013 you only half half a teaspoon of salt to do the entire fish, so just use a touch on each piece.<\/li>\n<li><a href=\"http:\/\/i0.wp.com\/russianfilipinokitchen.files.wordpress.com\/2014\/07\/dsc_0600.jpg?ssl=1\"><span style=\"color: #545454;\">Deep<\/span><\/a> fry the fish in batches for about 4 minutes each, then drain and set aside.<\/li>\n<li>Heat wok and add 2 tbsp oil from fryer. Saut\u00e9 the garlic and onions until slightly browned.<\/li>\n<li>Add carrots, bell pepper, and ginger. Saut\u00e9 veggies for another minute.<\/li>\n<li>Add water, soy sauce, vinegar, ground black pepper, and brown sugar. Stir.<\/li>\n<li>Take out about \u00bc cup of the sauce and dissolve 1 tbsp of cornstarch in it. Add it back into the wok.<\/li>\n<li>Bring to boil and then lower heat.<\/li>\n<li>Add fried fish chunks, making sure they are at least halfway soaked in the sweet &amp; sour sauce.<\/li>\n<li>Baste fish with sauce. Simmer uncovered for 10 minutes.<\/li>\n<li>Serve hot with rice or noodles.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The original recipe for this came from a Russian\/Phillipino family. \u00a0What makes it utterly fantastic is the use of the ginger as a vegetable rather than just a spice. \u00a0It&#8217;s one of the best sweet and sours we&#8217;ve ever had and Corinne loves it. Ingredients&nbsp;<a class=\"read-more\" href=\"http:\/\/netyoda.co.uk\/food\/sweet-and-sour-carp\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts\/56"}],"collection":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":5,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":64,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/posts\/56\/revisions\/64"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/media?parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/categories?post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/netyoda.co.uk\/food\/wp-json\/wp\/v2\/tags?post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}