Sweet and sour Yellow River carp

Thoroughly clean the Yellow River carp. Make deep diagonal cuts on both sides of the fish, about 2cm apart, cutting down to the bone but not through it. Pat the fish very dry with paper towels.

In a large bowl, marinate the Yellow River carp with 20g sliced Ginger, 20g sliced Scallion, Shaoxing wine, Light soy sauce, and White pepper for 20 minutes. Ensure the marinade gets into the cuts.

While the fish marinates, prepare the sweet and sour sauce ingredients. Mince the remaining 30g Ginger and 20g Garlic. Chop the remaining 30g Scallion for garnish.