Sugudai from Carp
Description
It works both for holidays and for everyday meals. Sugudai can be made from any fish, but it’s best to choose large specimens: pike, carp, bighead carp, and so on. Marinate it for at least a day, or even longer, and serve it chilled with a potato side.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy a carp carcass, scale it, and remove the innards. Cut off the head, tail, and fins, and rinse the carcass inside and out. Peel the onions and rinse them.
- 2
Step 2
Fillet the bird, cutting the meat from the bones. Cut the meat into portion-sized pieces.
- 3
Step 3
Place the carp slices in a deep container and pour in the vinegar, add the bay leaves. Mix and leave for at least 2-3 hours.
- 4
Step 4
Then slice the onions into half-moons and add them to the bowl along with the salt and ground black pepper. Pour in flavorless vegetable oil.
- 5
Step 5
Thoroughly mix everything and cover with plastic wrap. Place in the refrigerator or leave in a cold place for 24 hours. You can try the carp sugudai sooner, but it is after a full day that it becomes exceptionally delicious, thoroughly infused with the marinade.
- 6
Step 6
After a day, there will be more marinade—it will "draw out" excess liquid from the sliced fish.
- 7
Step 7
Place the juicy and aromatic carp suugudai on a plate or serving dish and serve chilled. Enjoy your meal!