After making cuts on both sides of the fish, first marinate the fish with scallion and ginger water, salt, Light Soy Sauce, and Rice Wine. This fish is quite large, so try to marinate it thoroughly.
While marinating the fish, Lin Xu starts to prepare the batter.
For sweet and sour Carp, a whole egg crispy batter is used, the deliciousness lies in the crispy coating.
But Baked Carp with Noodles is different. The essence of this dish is in the noodles, and there's a soft-boiling step. The whole egg batter can easily get mushy.
It needs to be coated with a dry powder paste.
Mix low gluten flour with potato starch in a 1:1 ratio and set aside on a tray.
By the time this step is completed, the dough for the noodles has also relaxed enough.
Lin Xu takes it out, rolls it with alkaline water, and starts elongating the dough. This aligns the proteins in the dough, making the noodles finer, longer, and more resilient when pulled.
