Chinese-style carp with vegetables
Description
As you've probably already noticed, most of the ingredients are added to taste. That is, their quantity depends on how you'd like the final dish to be—spicy or aromatic, slightly sweet or tangy.
Instructions
- 1
Step 1
Gut the carp. Thoroughly clean out the internal organs and remove the gills. Scale the fish.
- 2
Step 2
Let's prepare the fish for frying. First, turn the carp over so the inside is facing up. Remove all the bones you can find. Then, cut the fish into fillets, making sure the fillet pieces remain attached to the carp's tail. Make diagonal cuts on the fillets, being careful not to damage the skin. Next, make cuts along the fish fillet, holding the knife perfectly perpendicular to the cutting board. Lift the fish by the tail and gently shake it so the fillet pieces separate slightly from the skin.
- 3
Step 3
Coat the fillet in the prepared starch. Fry the fish in well-heated deep oil (place the fillets carefully, preserving the fish shape).
- 4
Step 4
Now let's prepare the sauce. For this, we will need tomato paste, a small amount of water, wine (white), rice vinegar, vegetable oil (sesame), sugar, salt, garlic, ginger, and starch. First, dilute the tomato paste in water, then add wine, salt, sugar, and vinegar. Mix well until a sweet and sour taste is achieved.
- 5
Step 5
As a side dish, we will have stewed (fried) vegetables, which should be cut into julienne strips...
- 6
Step 6
...and fry in oil.
- 7
Step 7
Place the cooked fish on a serving dish over the side dish and pour the prepared sauce over it. Sprinkle with pine nuts and garnish with fresh herbs on top.