Carp has very tender and incredibly tasty meat, and even the abundance of small bones does not stop real gourmets in their desire to taste this tasty fish. Try to cook it in an oriental way in a spicy sauce or bake it under a vegetable fur coat in foil, and you will experience a true gastronomic pleasure.
Carp in oriental sauce
Ingredients:
- carp weighing 1-1, 2 kg;
- 30 g of ginger root;
- 3 cloves of garlic;
- 50 g green onions;
- 50 g of dill;
- chili pepper;
- 1 tbsp. corn or potato starch;
- 2 tbsp. soy sauce;
- 50 ml of sherry or other fortified wine;
- 2 tbsp. rice vinegar;
- 1, 5 tbsp. tomato paste;
- 1 tbsp. Sahara;
- 100 ml of vegetable oil.
Clean, gut the carp and rinse thoroughly. Combine sherry and soy sauce, rub the fish with this mixture and refrigerate for 20 minutes. Peel the garlic cloves and ginger and chop finely with a knife. Also chop green onions, chili and dill.
Heat the oil, fry the fish for 3-4 minutes on each side and gently transfer to a plate using two wide shoulder blades. Pour almost all the fat out of the pan, leaving only a thin layer, and place it back on the stove. Fry a little ginger, garlic, half green onions and chili peppers over medium heat, add tomato paste and sugar.
Pour vinegar and 100 ml of boiling water into a bowl, add starch diluted in a spoonful of warm water. Simmer the sauce for 1-2 minutes, then place the carp in it and simmer everything together for 2-3 minutes, then turn the fish over and simmer the same amount. Place it on a large platter, sprinkle with dill and leftover green onions.
Baked carp under the "fur coat"
Ingredients:
- cut carp without head and tail weighing 1, 2-1, 5 kg;
- 2 onions;
- 2 tomatoes;
- half a lemon;
- 160 g sour cream;
- 70 g of hard cheese;
- 15 grams of parsley and dill;
- 2 tsp ground paprika;
- 1 tsp each ground coriander and white pepper;
- 1 tbsp. fine salt.
Wash the fish and pat dry. Combine sour cream, lemon juice, chopped parsley and dill, spices and salt in one bowl. Whisk everything well. Spread this sauce generously on the carp inside and outside and marinate in it for 10-15 minutes. Line a baking sheet or ovenproof dish with double foil. Place the prepared carcass in its center.
Preheat oven to 180oC. Cut the onions into thin half rings and coat the fish evenly. Spread the tomatoes in half circles with a second layer. Pour over everything with the remaining marinade, cover with foil and wrap hermetically, turning the edges upward so that the juice does not leak out during cooking. Bake the carp for 20 minutes at the indicated temperature, then 15 minutes at 220oC.
Remove the baking sheet, open the silver paper, sprinkle with grated cheese and return to the oven. Cook the dish for another 10-15 minutes at 250oC.
