Carp is a low-calorie fish and is excellent for dietary nutrition, especially when combined with a vegetable side dish. Farmed fish are rich in omega-6 polyunsaturated fatty acids, which the body needs to protect against heart disease and premature aging. Sweet and sour carp is a traditional Chinese dish.
It is necessary
-
- carcass of fish weighing 2-2, 5 kg.;
- red onion - 1 pc.;
- leeks (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 tablespoons;
- egg - 3 pcs.;
- starch - 4 tablespoons;
- salt;
- vegetable oil for frying.
- For sweet and sour sauce:
- rice vinegar - 1/2 cup;
- sugar - 5 tablespoons;
- tomato paste - 5 tablespoons;
- soy sauce - 2 tablespoons;
- dry white wine - 2 tablespoons;
- starch - 2 tablespoons
Instructions
Step 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, rub the meat inside with salt and pour over the wine. Leave it on for 15 minutes.
Step 2
Line a baking sheet with parchment and place the carp on top of it. Whisk raw eggs and starch in a separate bowl. Using a brush, brush the fish all over the fish with this mixture. Cut the onion into quarters and chop the ginger into strips. Stuff the fish with ginger, onion and whole garlic cloves. Place the baking sheet in an 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 belly.
Step 3
Rinse the leeks and cut into 6 cm pieces. Peel the carrots and chop into strips. Rinse the oyster mushrooms and cut into large pieces. Put mushrooms and carrots in a preheated pan with vegetable oil, fry them for 4 minutes. Add the peas and leeks to the vegetables and fry for another 3 minutes with constant stirring. Turn off heat and leave on a warm stove.
Step 4
To make a sweet and sour sauce, combine a glass of water, vinegar, and soy sauce in a saucepan or saucepan. Place the tomato paste and sugar in a bowl. Place container over high heat and bring to a boil with constant stirring. Dissolve the starch in half a glass of water and add it to the sauce without stopping stirring. Cook it for another 6 minutes over low heat with stirring. Remove the sauce from the heat, pour half of it into the fried vegetables, and pour the rest over the baked carp. Serve the fish garnished with cooked vegetables.
