Carp in Chinese style
4 servings
60 minutes
Chinese-style carp is a dish that embodies the harmony of flavors and aromas of the Celestial Empire. The combination of spicy ginger, hot chili, tender coconut milk, and refreshing lime gives the fish an exquisite taste with light exotic notes. The marinade based on soy sauce and vinegar makes the carp meat tender and infused with the rich aroma of Eastern spices. Baked in foil, the fish retains its juiciness, while sesame adds a crunchy texture. This dish is perfect for a festive dinner or a cozy family lunch, highlighting traditional Chinese culinary techniques. Serving it with a spicy sauce makes it even more expressive, creating a true gastronomic delight.
1
Pat the fish dry with a paper towel and place it on foil.
2
Salt and pepper on both sides, sprinkle with sesame.
- Salt: to taste
- Ground black pepper: to taste
- Sesame: 1 tablespoon
3
Make a marinade: chop 1 chili pepper and cilantro, mince a clove of garlic and 1 cm of ginger root, and sprinkle it on the fish.
- Chili pepper: 3 pieces
- Fresh cilantro (coriander): 1 sprig
- Garlic: 1 clove
- Ginger: 2 g
4
Sprinkle with the juice of one lime, 1 tablespoon of soy sauce, and 2 tablespoons of coconut milk.
- Lime: 1 piece
- Soy sauce: 1 tablespoon
- Coconut milk: 2 tablespoons
5
Sprinkle with 1 teaspoon of sugar, tightly wrap in foil.
- Sugar: 1 teaspoon
6
Bake for 15 minutes at 180 degrees or 20 minutes at 220 degrees.
7
Meanwhile, mix 2 cm of grated ginger, 2 chopped chilies, 80 ml of soy sauce, vinegar, and 2 tablespoons of water.
- Ginger: 2 g
- Chili pepper: 3 pieces
- Soy sauce: 1 tablespoon
- White wine vinegar: 1 tablespoon
8
Cook on low heat for 3-4 minutes. Serve the fish with sauce.