Carp He
Description
The recipe won't take much time. You can use this recipe for any other fish as well. In any case, it must be fresh. 1. First, cut away everything you can, remove the skin, and pick out the bones. In a large carp, these are the ribs and a few "forks" along the spine. 2. Cut the resulting fillet into pieces about the size of a finger, and place them in the carp pot. 3. Dilute the vinegar: 4 tablespoons of 70% essence plus 800 ml of water. 4. Pour the mixture over the fish so that it completely covers the meat. 5. Add chopped herbs, radish, salt, and pepper—and don't forget the main thing: cilantro; you can't do without it. Put all of this in the pot as well. 6. Since this carp heh recipe includes soy sauce, we'll also add a little paprika (not hot) and ground hot red pepper. By the way, it's best to use ground spices so nothing "foreign" ends up between your teeth later. The little red peppers, though, can be sliced into rings. 7. Slice the onion into rings or half-rings and sauté it in a generous amount of vegetable oil. 8. While all of this is being done, the carp will already be marinating. 9. Drain off the vinegar—preferably through a colander—and layer the fish in the pot. Each layer should be sprinkled with spices, sautéed onion, and herbs; you can add cucumbers, but that's optional. 10. Pour salted soy sauce over the whole thing to the top so the fish soaks up nicely, adding a little vegetable oil at the same time. 11. Put the pot in the refrigerator and wait at least a day; it's best to make this overnight. I won't claim this is the classic carp heh recipe, but my husband really likes it. Serve with herbs and sauce.