Chinese Carp
Main Dishes • Chinese
Description
Chinese Carp
Ingredients
- Carp 5 lbs
- Rice Vinegar for Sushi 2 tablespoons
- Passata Tomato Sauce 6 tablespoons
- Sugar 3 tablespoons
- Grated Ginger Root 3 teaspoons
- Leek 1 stalk
- Pistachios 10 oz
- Corn Starch 2 teaspoons
- Sesame Oil 1 teaspoon
- Salt to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Clean the carp, cut off the head and fins, and separate the top fillet along the backbone to the tail. Do the same with the other fillet.
Step 2
Remove all rib bones. Leave a bit of meat on the tail (so it can be served later).
Step 3
Place the fillet on a cutting board and make diagonal cuts along and across (about 1 cm apart).
Step 4
In a deep plate, sprinkle cornstarch, coat the fillet, and fry it in vegetable oil.
Step 5
Also coat and fry the head and tail, place them on paper to drain excess fat.
Step 6
Prepare the sauce. Mix half a cup of water with tomato paste (or ketchup), rice vinegar, sugar, and salt.
Step 7
Then finely chop the leek and ginger, quickly sauté them in vegetable oil, and pour in the sauce. When it boils, gradually add the cornstarch mixed with cold water in a 1:1 ratio (1 tablespoon each). Cook until thickened, add sesame oil, stir, and remove from heat.
Step 8
Pour a little sauce onto a plate, place the fish skin side down, and arrange the head and tail on the sides. Carefully drizzle with sauce and sprinkle with toasted pine nuts — the dish is ready.
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