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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

  • 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.

Nutrition Facts

490 calories; protein 20.7g 41% DV; carbohydrates 5.5g 2% DV; fat 42.8g 66% DV; cholesterol 74.6mg 25% DV; sodium 656.2mg 26% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
A great and original Chinese dish! Read More
(15)

Most helpful critical review

Rating: 3 stars
06/26/2017
I made this recipe twice now and will continue to make it. My biggest complaint is the sauce will having some great flavors is saltier than I would like. The fish turn out really oily even when I leave them with some paper towels to soaked out the oil. I serve it with a hefty side of rice and veggies. Even still it is usually greasy then I would like. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
A great and original Chinese dish! Read More
(15)
Rating: 5 stars
12/15/2006
I have never had anything quite like this but it was delicious. Thanks. Read More
(4)
Rating: 3 stars
06/25/2017
I made this recipe twice now and will continue to make it. My biggest complaint is the sauce will having some great flavors is saltier than I would like. The fish turn out really oily even when I leave them with some paper towels to soaked out the oil. I serve it with a hefty side of rice and veggies. Even still it is usually greasy then I would like. Read More
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