Carp is a simple freshwater fish that is often neglected these days because of its unpleasant "swamp" smell and a lot of sharp bones that can pierce the tongue or get stuck in the throat and are very uncomfortable to choose. However, in Asia - Japan, China and Korea - carp are highly prized. The so-called "squirrel carp" belongs to the Chinese cuisine - carp cooked in a unique way that removes both the unpleasant odor and all the bones from the fish. Although Chinese cuisine is considered difficult to prepare, it is quite easy to prepare carp this way.
It is necessary
-
- Fresh carp - 1 pc.
- Sharp fish knife.
- Large skillet or wok.
- Vegetable oil.
- Flour - 4 tbsp. spoons.
- Starch - 2 tbsp. spoons.
- Egg - 1 pc.
- Water.
- Ginger.
- Hot red pepper.
- Starch (for the sauce).
- Sugar.
- Salt.
- Lemon.
Instructions
Step 1
Peel and gut fresh carp. Separate the head "under the fins".
Step 2
Try to make incisions around the head so that all the insides can be easily removed with it. Don't throw your head away!
Step 3
Separate the fillets from the ridge on both sides. To do this, cut the fish from the back along the fin with a sharp knife and at the same time press on it with the other hand so that the cut opens slightly - this will make it easier to cut.
Step 4
Wash each half in very cold water to make the meat firm. Dry.
Step 5
Place half of the carp on the board, skin side down, cut obliquely from the tail with a knife tilted at an angle of about 45 degrees. Then make the same cuts in the opposite direction, so that they intersect with the first herringbone. Repeat the same for the other half. Try not to cut the skin.
Step 6
Cut the fish halves into portions (it is more convenient to fry this way), salt.
Step 7
Prepare the batter. Mix flour with starch, stir the egg in warm water and pour water into flour with starch until the consistency of liquid sour cream.
Step 8
Dip each piece of fish thoroughly in the batter.
Step 9
Heat vegetable oil (preferably corn oil) in a deep skillet or wok. There should be enough oil so that the pieces of fish are completely immersed in it.
Step 10
Gently toss the fish chunks into the boiling oil and cook each chunk well until dark golden brown.
Step 11
Place the toasted pieces in a steel sieve to drain the oil.
Step 12
In the remaining oil, fry the head and the back of the fish.
Step 13
Place the fried head on a dish, place a ridge, around it, lay the fried pieces along the entire length, so that the final result resembles a fish carcass.
Step 14
Pour sweet and sour sauce over the finished dish. You can use a store-bought sauce or make your own sauce. Fry finely chopped ginger and hot red peppers in a little oil. Dissolve starch in water with sugar and salt. Pour the ginger and pepper mixture with the resulting mixture, without removing them from the heat, until everything thickens. Squeeze the juice from the lemon and pour the resulting sauce, stirring it, until the consistency of kefir. The sauce should be tasted as all ingredients are added to taste.
