Stuffed carp in Asian style

Description

Before I was always afraid to cook fish this way. I thought so to cut the carp is very difficult and I have it never happen. But as it turned out it is very simple, the whole process took me a couple of minutes. And the finished fish exceeded all my expectations.

Ingredients

Carp

1 piece
Pepper

2 piece
Red onion

1 piece
Eggplant

1 piece
Ginger
Lemon

0.25 piece
Star anise

2 piece
Sugar

2 Tbsp
Soy sauce

4 Tbsp
Corn starch

2 tsp
Vinegar

1 Tbsp
Vegetable oil
Water

4 Tbsp
Figure

3 pack

Cooking

We prepare fish, it must be fresh, not frozen. Take the fish already cleaned, ask to have it cleaned at the market. But gutted at the same house. On greble need to do along the two cuts, then noincome notching the ridge at the head and tail.

Fillet knife gently to work the fish up to the belly, trying not to penetrate, and then remove the backbone along with bones. Take out the inside and remove the gills. Rinse fish and obsushite paper towel. Squeeze lemon juice on it.

Boil the rice as directed on package.

Eggplant cut into cubes.

Pepper cut into four pieces and then cut into thick strips. Onion cut into thin half-rings, ginger grind.

On high heat with 1 tbsp vegetable oil first, fry 1 minute eggplant, then add onion, pepper and half the ginger. Fry for another 2 minutes, pour 2 tbsp of soy sauce and remove from heat.

Carp to stuff roasted vegetables.

Fasten with toothpicks and lace up with rope, pulling it slightly.

In 2 tbsp of water to dissolve 1 tbsp corn starch and this mixture to cover the fish. Then lay it on a baking sheet covered with parchment and bake for 20 minutes in a preheated 220 With the oven.

For the sauce in a small saucepan, melt the sugar in 3 tbsp water. Add 2 tbsp soy sauce, remaining ginger, star anise and rice vinegar. Again dilute 1 tbsp corn starch in 2 tbsp of water and pour it into the sauce, carefully stirring it. Received sauce smazyvaem ready carp before serving.

Comments and reviews

Leave a comment or a recipe review