Carp is a low-calorie fish and is great for dieting, especially when combined with a side dish of vegetables. Artificially grown fish is rich in omega-6 polyunsaturated fatty acids, which the body needs to protect against cardiovascular disease and premature aging. Sweet and sour carp is a traditional Chinese dish.
Pick your recipe
You will need
-
- carcass of fish weighing 2-2.5 kg.;
- red onion - 1 pc.;
- leek (white part) - 2 pcs.;
- carrots - 2 pcs.;
- oyster mushrooms - 150 g;
- green peas - 200 g;
- garlic - 2 cloves;
- fresh ginger root - 3 cm.;
- dry white wine - 4 tbsp.;
- egg - 3 pcs.;
- starch - 4 tbsp;
- salt;
- cooking oil for frying.
- For sweet and sour sauce:
- rice vinegar - 1/2 cup;
- sugar - 5 tbsp;
- tomato paste - 5 tbsp;
- soy sauce - 2 tbsp.;
- dry white wine - 2 tbsp.;
- starch - 2 tbsp.
Instruction manual
1
Gut the carp, remove the scales from it. Do not cut off the head, tail and fins. Rinse thoroughly in cold water and pat dry. Make a few shallow cuts on the sides of the fish, grate the meat inside them with salt and pour wine. Leave on for 15 minutes.
2
Cover the baking sheet with parchment and lay the carp on it. Beat raw eggs with starch in a separate bowl. Using a brush, coat the fish with this mixture on all sides. Cut the onion into four parts, chop the ginger into strips. Stuff fish with ginger, onions and whole slices of garlic. Place the pan in the oven, preheated to 160 degrees, and bake the carp for an hour and a half. Remove the fish from the oven and carefully remove the baked onions, ginger and garlic from the abdomen.
3
Rinse the leek and cut into 6 cm pieces. Peel the carrots and chop them into strips. Wash oyster mushrooms and cut into large pieces. Put mushrooms and carrots in a frying pan with vegetable oil, fry them for 4 minutes. Add peas, leeks to the vegetables and sauté for another 3 minutes with constant stirring. Turn off the heat and leave it on a warm stove.
4
To make sweet and sour sauce, mix a glass of water, vinegar and soy sauce in a saucepan or saucepan. Put tomato paste and sugar in a bowl. Place the container on high heat and bring to a boil with constant stirring. In half a glass of water, dilute the starch and stirring continuously, pour it into the sauce. Cook it for another 6 minutes over low heat while stirring. Remove the sauce from the heat, pour half of it into the fried vegetables, and pour the rest of the baked carp. Serve fish garnished with cooked vegetables.