Silver carp fillet baked in the oven in soy sauce with onions and carrots
4 servings
60 minutes
Fillet of bighead carp baked in the oven with soy sauce, onion, and carrot is a harmony of flavors and aromas. This recipe combines the tender texture of fish with the rich spiciness of soy sauce, the sweetness of carrots, and the softness of onions. European cuisine, known for its attention to detail, has gifted this cooking method to the world, allowing the fish's juiciness to be preserved while highlighting its natural taste. Baking in the oven makes the dish light and healthy, while marinating in spices reveals depth of flavor. It is perfect for cozy home dinners as well as festive tables. Served hot or chilled, herbs add freshness to each piece. Such a dish will adorn any feast, bringing delight to everyone who tries it.
1
Prepare the necessary ingredients.
2
Wash the fillet of the bighead carp well under running water, dry it with a paper towel, place it in a baking dish, salt to taste, and sprinkle with fish seasoning.
- Silver carp fillet: 400 g
- Seasoning for fish: 2 teaspoons
- Salt: to taste
3
Add soy sauce to the fish.
- Soy sauce: 50 ml
4
Brush the fish with soy sauce on both sides.
- Soy sauce: 50 ml
5
Peel the onion, wash it well, and cut it into large strips.
6
Squeeze 1 tablespoon of lemon juice from the lemon and add it to the chopped onion.
- Lemon juice: 1 tablespoon
7
Salt the onion to taste. Mix everything well.
- Salt: to taste
8
Place the onion under the fish and on top of the fish.
- Onion: 1 head
9
Peel the carrot, wash it, cut it into strips, and place it next to the fish, adding 6 peppercorns.
- Carrot: 100 g
- Allspice peas: 6 pieces
10
Cover the fish with a lid or foil, and let it marinate for about 30 minutes at room temperature.
11
Bake the fillet of the bighead carp in a preheated oven at 180 degrees for about 30-40 minutes. Serve hot, warm, or cold. Optionally, add herbs to taste when serving.
- Green: to taste