Common carp is a freshwater fish, much like a carp. Yes, it belongs to the family of cyprinids and even to the order of cyprinids. In Chinese cuisine, both of these fish have been consumed for many centuries, moreover, carp, and then its "domesticated" descendant - mirror carp were among the first to be eaten.
Pick your recipe
You will need
-
- Chinese style carp
- 1 large carp;
- 3 cloves of garlic;
- 1 chili pepper;
- green onion feathers;
- small ginger root;
- 4 tablespoons of soy sauce;
- 1 tablespoon of cooked Chinese wine;
- 6 tablespoons of brown sugar;
- 3 tablespoons of corn starch;
- 2 tablespoons of wheat flour;
- salt;
- 5 tablespoons of vinegar;
- 1 shallot onion;
- pepper;
- vegetable oil;
- wok.
Instruction manual
1
Chinese style carp
Clean and mill the carp. You can cut the fillet into portions or into very small pieces, into one bite. Combine the cooked wine marinade, 2 tablespoons of soy sauce, 1 teaspoon of sugar, half peeled and grated ginger root, green onion feathers, previously cut along and then finely chopped across the feather. You can marinate pieces of fish in a bowl or bowl, but it’s more convenient and faster to do this in an ordinary plastic bag, it’s better to take the bag thicker, or put one thin bag in another one. Mix the fish well with the marinade and leave for 10-15 minutes.
2
Pour flour and starch into a deep plate, mix them. Heat the oil in a wok. Roll each piece of fish in a mixture of flour and starch, and then immerse in hot oil for several minutes (depending on size). Make sure that flour and starch do not accumulate in deep fat and do not start to burn. Put the prepared pieces of fish on a dish covered with a paper towel to remove excess fat. Cover with foil to keep it cool.
3
Make the sauce. Chop the shallots and garlic; cut several thin slices from the ginger root. Peel the chili peppers and cut into thin rings. In a wok, heat 2 tablespoons of vegetable oil and quickly fry the vegetables. Add to them vinegar, remaining sugar and soy sauce, 1/4 teaspoon of salt, ground black pepper and 1 tablespoon of corn starch. Mix well and pour in a thin stream, constantly stirring ½ cup of warm boiled water. Heat the sauce, stirring, until it thickens. Put pieces of fish in it and, if necessary, warm. Serve sprinkled with fried sesame seeds. This carp can be garnished with rice, vegetables fried in a wok or served without a side dish.