Carp in Soy Sauce
2 hours Recipe Yield:
4-6 servings Difficulty:
Medium recipe
Carp in soy sauce is a Chinese cuisine recipe that is over two thousand years old and is still popular in China today. For this dish it is not recommended to use sea fish, you can take grass carp or carp. The sauce takes the longest time to cook in this dish, since starch is not put into it for a thick consistency, it needs to be evaporated for a very long time.
Recipe Ingredients
Cooking Recipe
To cook recipe Chinese cuisine carp in soy sauce, clean the fish from scales, gut and wash. In order for the fish to be well saturated with the taste of seasonings, it is necessary to make deep cuts on the carcass at a distance of 1 cm. Boil water in a deep frying pan or brazier and scald the carp in it. When the cuts on the fish open, carefully remove the fish.
Heat vegetable oil in a frying pan, add soy sauce, tomato paste and mix until smooth, after 1-2 minutes add finely chopped ginger and onion. Mix everything well, pour in hot water, mix again and put the carp.
You need to cook the fish over low heat, watering it constantly so that it cooks from all sides. Cook the fish, thus, you need 8-10 minutes, and then transfer to a plate.
Add sugar to the sauce and, without ceasing to interfere, boil the broth until thick. After 1-2 minutes, add sesame oil to the sauce and continue to evaporate.
Usually starch is added to sauces for thickening, starch is not added to the same sauce, it is simply evaporated for a long time.
Pour carp with ready-made sauce and serve, you can also decorate with finely chopped ginger, herbs or finely chopped multi-colored sweet pepper.