Chinese-style carp in sweet and sour sauce
Description
At first glance, preparing Chinese-style carp in sweet and sour sauce might seem difficult, and not everyone would succeed. But this opinion is wrong. Below I will prove that cooking fish in the oven using my recipe is no more complicated than simply frying it in a pan. And the result is much tastier! The carp becomes very aromatic, with a beautiful golden, crispy crust. The slight tanginess from the lemon enhances the flavor, making it more vibrant. And of course, soy sauce—without which this dish wouldn't be considered Chinese—adds a pleasant, spicy aroma. It's worth noting that soy sauce goes perfectly not only with carp but also with other fish varieties, so I recommend using it when preparing salmon, bighead carp, or pike as well.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Clean the fish from scales and entrails, don't forget to remove the gills, and rinse thoroughly under running water.
- 2
Step 2
For the sauce, mix ketchup with soy sauce.
- 3
Step 3
Add lemon juice, salt, and mix well.
- 4
Step 4
Brush the fish on both sides and inside with the resulting sauce using a pastry brush.
- 5
Step 5
Wrap it in foil and place in a hot oven for 40 minutes. After 20 minutes, unfold the foil so a nice crust forms on the surface of the fish.
- 6
Step 6
Transfer the cooked carp to a large serving dish, garnish with herbs and mayonnaise. Serve hot.