Kaifeng Noodle Carp

Ingredients

• •1 whole carp, about 2 lb, cleaned and scored
• •4 oz thin dry noodles
• •3 tbsp cornstarch
• •1 cup chicken broth
• •2 tbsp Chinese white vinegar
• •1 tbsp sugar
• •1 tbsp rice wine
• •2 scallions, sliced
• •1 tbsp fresh ginger, julienned
• •2 tbsp soy-free kosher seasoning sauce or additional salt
• •1 tsp salt
• •1/2 tsp white pepper
• •oil for deep-frying

Instructions

1. 1

   Pat the carp dry, season with salt and white pepper, and dust lightly with cornstarch.

2. 2

   Heat oil and deep-fry the fish until crisp and cooked through, then drain on a rack.

3. 3

   Fry the dry noodles briefly until puffed and crisp, then set them over or around the fish.

4. 4

   In a saucepan, simmer the chicken broth, vinegar, sugar, rice wine, ginger, scallions, and seasoning sauce.

5. 5

   Thicken the sauce with a little dissolved cornstarch until glossy, then pour it over the center of the fish and noodles just before serving.

6. 6

   Serve immediately so the contrast between crisp noodles, fish, and sauce remains distinct.