Citrus Carp
6 servings
50 minutes
A very simple, but unusual way to cook carp in Asian style. The carp is fried in a wok, and then briefly stewed in a sauce with tangerine zest, ginger, green onions and other spices typical of Thai cuisine. All the ingredients are available, the only thing you will have to look for is black bean sauce.
1
Soak the mandarin zest in warm water for 20 minutes, then rinse under running water and squeeze well, then chop.
- Mandarin zest: to taste
2
Make 3-4 diagonal cuts on cleaned and gutted carp bodies, rub with salt, then evenly sprinkle with starch on both sides.
- Carp: 4 pieces
- Salt: to taste
- Cornstarch: 40 g
3
Heat oil in a pan or large skillet and fry the fish for four to six minutes on each side until golden brown. Drain the fish on paper towels.
- Sesame oil: 400 ml
4
Remove most of the oil from the pan (leave about two tablespoons), reheat it, add mandarin zest, and minced garlic, ginger, and onion. Sauté for 30 seconds, pour in sherry, add both sauces, sugar, and broth.
- Mandarin zest: to taste
- Garlic: 2 cloves
- Ginger: 30 g
- Spring onion: 50 g
- Dry sherry (fino/manzanilla): 60 g
- Black bean sauce: 20 ml
- Soy sauce: 40 ml
- Sugar: to taste
- Chicken broth: 80 ml
5
Mix well and place the fish in the prepared sauce. Cover with a lid and simmer for about eight minutes, then serve immediately.
- Carp: 4 pieces
