Citrus Carp
Main Dishes • Pan-Asian
Description
A very simple yet unusual way to prepare carp in an Asian style. The carp is sautéed in a wok and then briefly simmered in a sauce made with mandarin zest, ginger, green onions, and other spices typical of Thai cuisine. All the ingredients are readily available, with the only exception being the black bean sauce, which might require a bit of searching.
Ingredients
- Carp 4 pieces
- Citrus Zest Mix to taste
- Salt to taste
- Corn Starch 0 oz
- Sesame Oil 15 fl oz
- Garlic 2 cloves
- Ginger 0 oz
- Scallions 0 oz
- Medium-dry sherry 0 oz
- Black Bean Paste 0 fl oz
- Soy Sauce 0 fl oz
- Sugar to taste
- Chicken Broth 5 fl oz
Step-by-Step Guide
Step 1
Soak the mandarin zest in warm water for 20 minutes, then rinse under running water and squeeze out excess moisture, finally chop it finely.
Step 2
Make 3-4 diagonal cuts on the cleaned and gutted carp, then rub with salt. Next, evenly coat both sides with cornstarch.
Step 3
In a wok or large skillet, heat the oil and fry the fish for four to six minutes on each side until a crust forms. Drain the fish on paper towels.
Step 4
Remove almost all the oil from the skillet (leave about two tablespoons), heat it again, add the mandarin zest along with the minced garlic, ginger, and onion. Sauté for 30 seconds, then pour in the sherry, add both sauces, sugar, and broth.
Step 5
Stir well and add the fish to the sauce. Cover with a lid and simmer for about eight minutes, then serve immediately.
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