Take the carp and clean off scales, remove the entrails, his head cut off and set aside. Cut into fillets, removing the spinal bone so that both fillets were kept on the tail. Flip the fish skin down and remove all the bones.

Make cuts across the fillet from an oblique angle to the surface of the table without damaging the skin. Then make incisions along the fillet, but holding the knife perpendicular to the table. Lift the fish by the tail and, turning her skin inside, shake it to the notched part of the meat away from the skin. Roll the fish and its head in the starch.

Carefully, trying to preserve the shape of fish, carp fry in very hot deep fat. Separately fry the head. When ready take it out and lay the fish on paper towel, allow to drain excess fat.

Prepare sauce: mix half a Cup of water with tomato paste or ketchup, add rice vinegar, sugar, salt. Achieve a sweet-sour taste. Leeks, chili and ginger finely chop, then in a saucepan pour 1-2 tsp of vegetable oil and quickly fry. Add the sauce. When boiling pour a trickle of starch, diluted with cold water (1:1), cook until thick, while stirring, add sesame oil, remove from heat.

Pine nuts lightly fry in a dry pan.

In a dish pour some sauce, place the fish skin-side down on the edges to attach the head and tail, pour the sauce, sprinkle with nuts, Chile (you can even green peas). Serve immediately. Bon appetit!!!