It would seem that to cook carp in Chinese sweet and sour sauce difficult and not everyone will succeed, but this opinion is erroneous. Further, I will prove that cooking fish in the oven according to my recipe is no more difficult than simply frying it in a pan. And it turns out much tastier! Carp becomes very fragrant, with a beautiful ruddy and crispy crust. The light sourness that the lemon imparts enhances the taste and makes it more vibrant. And of course - soy sauce, without which this dish would no longer be considered Chinese, gives a light spicy flavor. It is worth noting that soy sauce goes well not only with carp, but also with other types of fish, so I advise you to use it in the preparation of pink salmon, silver carp, and pike.
- fresh carp 800 gr
- lemon 1/2 pc.
- salt, pepper to taste
- ketchup 90 gr
- soy sauce 2 tbsp. l.
Step by step cooking method
Step 1
Prepare everything necessary ingredients. Clean the fish from scales and entrails, do not forget to remove the gills, rinse well under running water.
Step 2
For sauce, mix ketchup with soy sauce.
Step 3
Add lemon juice, salt, mix well.
Step 4
Lubricate the fish on both sides and inside with the resulting sauce using a culinary brush.
Step 5
Wrap it in foil and send it to hot oven for 40 minutes. After 20 minutes, unfold the foil so that a beautiful crust forms on the surface of the fish.
Only one recipe name seems difficult to prepare. But that's not the case at all. cooked according to Chinese recipe in sauce, cooked in one go. And carp meat is incredibly tasty.
And to prove this, I propose to cook carp with us according to the Chinese recipe and bake it in sweet and sour sauce:
- Carp - 1 piece (about 500 grams)
- Soy sauce (classic) - 3 tablespoons
- Ketchup - 2,100 milliliters
- Lemon - ½ pieces
- Salt - 1 tsp
And before you start cooking aspic from carp, wash the fish from mucus under running water. Remove the gills from the carp's head. Cut off the fins and tail. Cut open the belly to clean the fish carcass of giblets. Now, remove the scales. Rinse the cleaned carp carcass in running water, which is good to clean it from the remaining particles of giblets, as well as blood.
Now let's cook sweet and sour sauce for carp. To do this, simply mix ketchup and classic soy sauce in a bowl.
Add some freshly squeezed lemon juice.
Put the cleaned and washed carp on foil and wipe, both outside and inside, with sweet and sour sauce.
Carp, grated with sweet and sour sauce, wrap tightly with foil, put on a baking sheet and send to the oven. We will bake for 40 minutes at 180 degrees. To fully cook the carp, bake it for at least 20 minutes in foil, then unfold the foil and bake again at the same temperature. Now, we need to keep the carp in the oven until it is covered with a golden crust.
When the carp according to the Chinese recipe, baked in sweet and sour sauce, becomes golden in color, you can take it out of the oven and put it on a serving dish. And also, decorate it with herbs and mayonnaise.
Bon Appetit!
Chinese cuisine is replete with a large number of the most different dishes from fish and seafood. From time immemorial, the Chinese have preferred healthy food, and with great pleasure they cook a lot of fish dishes, both from the sea and river fish. And one of the most popular is Chinese carp in sweet and sour sauce. In the culinary arts of the Celestial Empire, there are many different variations of cooking this dish, and we will get acquainted with one of them.
What you need:
- 1 fresh carp from 1.2 to 1.3 kg;
- 1 lemon;
- 1 small fresh ginger root;
- A set of dry spices (allspice, coriander, anise and fennel;
- Corn starch;
- Sesame oil;
- Classic soy sauce;
- natural honey;
- 1 orange;
- red hot pepper;
- a few cloves of garlic;
- sesame seed;
- pine nuts;
- any fresh herbs.
cooking
Carp in sweet and sour sauce is easy to prepare, the main thing is to stick to the recipe. So, first of all, we remove the gills from the carp, clean it from scales and remove all the insides. We cut off the head, fins and tail and leave it together with the spine for cooking fish broth. From the sides of the carcass, cut the fillet along with the skin. Do not forget to make cuts from the inside on each piece at a distance of about two centimeters from each other diagonally crosswise.
Let's start preparing the marinade. For it, you need to mix freshly squeezed lemon juice or lime juice with grated or finely chopped ginger root, with the addition of dry spices. Marinate the fish and leave for 20 minutes.
Now on to the sweet and sour sauce. Freshly squeezed Orange juice mix with honey, crushed garlic and soy sauce. Add hot red pepper. We filter. if you love thick sauce, add starch at your discretion, bringing the sauce to the desired consistency.
Fry the fillet until beautiful golden brown in a very hot frying pan, after drying it with a napkin and breading them in starch.
Do not forget to shake the pan several times while frying the fish. Fish without bones is fried quickly enough, no more than seven to eight minutes. You don't need to overcook the fish.
Carp in sweet and sour sauce goes well with rice, beans, potatoes, noodles, pickled vegetables, salads, rice or fruit wine. Bon Appetit!
In the near future we will continue our acquaintance with the best dishes Chinese cuisine, and different countries South-East Asia. And if you like this recipe, share the link in the social. networks. See you!
Chinese cooks call carp "water fox" for cunning and the ability to cut the fishing line with a fin. European chefs - "water calf" for laziness and fleshiness. Both of them agree on one thing: it tastes good, and most importantly, it is easy to cook.
Although carp is considered a sacred fish by the Chinese, they started cooking it a thousand years ago. What they pretty much succeeded in and gave the world an amazing combination of tender boneless white meat with sweet and sour sauce and young bamboo sprouts. To cook carp according to a Chinese recipe, you need to know a few subtleties.
The first is the choice of the carp itself. V Chinese restaurants this dish is prepared only from mirror carps: their food system is built in such a way that the meat becomes fatter than that of ordinary carp, and besides, it tastes sweet. It can be easily distinguished by bare, almost without scales, sides.
The second is small bones. Carp is good for its meat, in which, closer to the tail, a large number of small bones are concentrated. Chinese cooks solve the problem with extremely high temperatures, at which the bones soften. In order to use this technique, you need to start by making transverse mesh notches from the head to the tail of the fish in half a centimeter increments when cutting. When frying, hot oil, falling into these cuts, will boil the bones.
In addition, there is another rule. As you know, to preserve the juice, any meat or fish must be fried in a very hot frying pan: this will seal the outer surface of the piece, while maintaining its inner softness and juiciness. Carp should be fried exactly like this - on a hot surface. Butter You can not use - only olive or corn.
And let's also mention a few features of cutting a carp: start cutting from the head, then remove all the films lining the abdominal cavity of the carp from the inside. Follow this sequence and clean everything thoroughly - otherwise, the fish may acquire a bitter taste and an unpleasant odor.
Carp with Chinese sweet and sour sauce
- Mirror carp - 1.5 kg
- Soy sauce - 100 g
- Juice of 1 lemon
- Corn starch (sufficient amount for
- fillet deboning - 300 g.)
- Tomato paste - 3 tbsp
- Water - 100 g
- Fresh ginger - 3 cm
- Bamboo shoots (canned or fresh) - 100 g
- Brown sugar - 1 tbsp
- Dry white wine - 3 tbsp.
- Greenery
- Pine nuts
We clean fresh carp from scales and entrails, remove all films, rinse thoroughly in running water. Remove the backbone and large bones, cut into wide strips of the fillet with skin. On each of the strips, cut the meat with a “mesh” in increments of 0.5 cm, salt, pour over lemon juice and soy sauce: the meat should be marinated, so leave it for half an hour.
After the fillet has matured, roll it in cornstarch, simultaneously heating the pan with corn oil. We spread the fillet, frying it until a crispy golden crust.
Now let's leave the carp alone and take care of the sauce. Mixing soy sauce dry wine, lemon juice and chopped ginger, add water, tasting. The sauce should be as rich as possible. Boil the mixture, add tomato paste, sugar and boil for 10 minutes. If the sauce is too thin, adjust with a couple of tablespoons of cornstarch. We evaporate excess moisture and cook until the sauce becomes thicker. Cut the young bamboo shoots into cubes, add to the sauce, mix, cook for 2-3 minutes.
Carp is served with sauce and sprinkled with pine nuts and herbs. According to Chinese beliefs, it brings good luck. There is no reliable information about this, but one thing is for sure - if the carp is on your table, then good luck has already smiled at you.
In many freshwater reservoirs of Eurasia, carps are found in abundance (and artificially bred). From this fish you can cook various familiar and unpretentious dishes. And it can be quite intricate, that is, quite interesting and unusual.
We will tell you how to cook carp in Chinese.
In general Chinese culinary traditions, many variants and variations of this dish are known. Here is one of them, close to authentic.
Carp in sweet and sour sauce
Ingredients:
- carp - 1 fish weighing about 1-1.2 kg;
- lemon or lime;
- fresh ginger - 1 small root;
- dry spices (allspice, anise, coriander and fennel (ground seeds);
- corn starch;
- sesame oil (can be mixed with sunflower);
- soy sauce;
- natural honey;
- Orange;
- hot red pepper;
- garlic - 2-3 cloves;
- sesame seed;
- pine nuts;
- different fresh herbs.
Cooking
We remove the gills from the carp, clean it from the scales and carefully gut it. We will cut off the head, tail and fins (all this together with the ridge will go to the broth for fish soup). Cut off the sides of the carcass fillet (with skin). On the inside of each of the pieces, we will make cuts (a step of about 2 cm) crosswise diagonally.
Let's make a marinade. Mix freshly squeezed lemon and / or lime juice with finely chopped or pureed ginger root and dry spices (see list of ingredients). Marinate the fish and leave for 20 minutes.
While the fish is marinating, prepare the sweet and sour sauce. Mix freshly squeezed orange juice with honey and crushed garlic. Season with hot red pepper. You can strain. You can adjust the consistency by adding starch.
Now we fry the fish. Dry the fillet pieces with a paper towel. Heat a large flat-bottomed skillet over high heat and add oil. We are waiting for 3 minutes so that it is very hot. Bread (that is, roll) carp fillet 
in starch and fry until a beautiful golden brown hue of the crust. Shake the pan several times during the frying process. Fish without bones is fried for a very short time, no more than 8 minutes; should not be fried, as they say, "crunch".
Now put the fish on an oblong serving dish (or 2 dishes) skin side down. Drizzle with sweet and sour sauce. Sprinkle with pine nuts and sesame seeds. Decorate with greens. Separately, you can serve rice, beans, potatoes, noodles, pickled vegetables, salads, rice or fruit wine, strong drinks (maotai, ergotou or others).
