Grilled carp
Description
The recipe won't take much time. We'll marinate the fish in soy sauce with spices and olive oil. The dish turns out healthy and very tasty—perfect for a picnic! After preparing the fish, don't throw away the head and tail; you can separately cook a fragrant fish soup (ukha) in a pot. Carp ukha turns out especially rich and flavorful! Serve grilled carp with fresh or roasted vegetables, or with any other favorite side dish. This incredibly delicious dish requires very little effort. And if you marinate the carp beforehand, it will become even more tender and aromatic. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can adjust the spices to your taste; I'm using a pre-made fish seasoning mix.
- 2
Step 2
In a deep bowl, combine olive oil, soy sauce, spices, salt, and pepper to taste. The marinade is ready.
- 3
Step 3
Clean the fish, remove the innards, rinse under running water, and dry with a paper towel.
- 4
Step 4
Cut off the head and tail; you can also remove the fins if desired.
- 5
Step 5
With a sharp knife, make deep cuts on both sides. They will help the marinade penetrate deeply into the meat.
- 6
Step 6
For marinating, it's best to use a deep but not overly large bowl. Pour the marinade over the carp from all sides and let it sit for 10–15 minutes. Periodically turn the carp and baste it with the marinade for even marination.
- 7
Step 7
The shashlik cooks quickly — from 10 to 20 minutes, depending on the size of the fish.
- 8
Step 8
The heat should not be too high. Since my carp is large, I turned it quite frequently.
- 9
Step 9
During the process, you can baste with the remaining marinade. It's better to grease the grill grate beforehand.
- 10
Step 10
The carp is ready. Transfer the fish to a plate, drizzle with lemon juice, and sprinkle with chopped parsley. It's delicious!