Our main hero. To be honest, I would choose another fish.

Karp clear from the scales, entrails and gills. Cut off the head, cut into the fillet so the Backbone has been removed, but both parts are kept on the tail. Carefully remove all the bones.

Now the most critical part. Going to do "the Squirrel". With knife, make slits across the fillet, not cutting through the skin at an angle of 45 degrees.

Then make incisions along the fillet, already holding the knife directly, that is, at an angle of 90 degrees. Raise the tail and smahivaet fish to fluff our "Squirrel". Put, sprinkle with lemon juice and leave for about 15 min.

While the fish is resting make the sauce. To do this, boil the broth, add the tomato paste, rice vinegar, wine, sugar and salt. You need to achieve a sweet-sour taste. Remove from the heat. Now finely chop the garlic, ginger and Chile. Heat the oil and fry for just 1-2 mins garlic, ginger and Chile. Pour in liquid and bring to a boil. The starch is diluted with water and pouring in the sauce, bring them to desired consistency, stirring constantly.

Let our sauce cools a little, and we will continue with the fish. Roll it completely to starch.

Oil, for frying heat in a frying pan. Holding the fish by the tail and put it over the butter and pour it over the fish to starch is first brewed. And THEN drop it into the pan, and cook until tender. After cooking take out on a paper towel to remove excess oil. Put our fish on a dish.

Cover with the sauce and serve.