Carp in soy sauce
4 servings
30 minutes
Carp in soy sauce is a refined dish of Japanese cuisine that combines the soft flavor of fish with a rich, sweet-salty sauce. In Japan, carp is traditionally associated with strength and luck, and its preparation in soy sauce embodies gastronomic harmony. Peanut oil gives a delicate crispy crust, while the combination of rice wine, ginger, and soy sauce creates a deep, rich flavor with light caramel notes. This dish is perfect for cozy family dinners or special celebrations where the balance of taste and texture is appreciated. Serving carp with green onions not only decorates but also adds a fresh, refreshing aroma. Enjoy this dish while immersing yourself in the atmosphere of traditional Japanese culinary art.
1
Heat peanut oil in a wok pan, place a whole cleaned carp and fry for two minutes on each side. Transfer to a plate.
- Peanut oil: 2 tablespoons
- Carp: 1 piece
2
Add chopped onion and ginger to the wok and sauté for twenty to thirty seconds, then pour in 150 ml of water, rice wine, soy sauce, and add sugar. Bring to a boil.
- Spring onion: 1 bunch
- Ginger: 25 g
- Rice wine: 70 ml
- Soy sauce: 70 ml
- Sugar: 3 tablespoons
3
Return the fish to the pan, reduce the heat to low, and cook covered for seven to ten minutes.
- Carp: 1 piece
4
Transfer the cooked carp to a dish, top with green onions, then reduce the liquid for eight minutes and pour the resulting sauce over the fish.
- Spring onion: 1 bunch
