Carp in sauce Oriental
- carp weighing 1-1,2 kg;
- 30 g ginger root;
- 3 cloves of garlic;
- 50 g green onions;
- 50 g dill;
- chili pepper;
- 1 tbsp corn or potato starch;
- 2 tbsp soy sauce;
- 50 ml of sherry or other fortified wine;
- 2 tbsp rice vinegar;
- 1.5 tbsp tomato paste;
- 1 tbsp of sugar;
- 100 ml of vegetable oil.
Clean, gut fish and rinse thoroughly. Mix the sherry and soy sauce, RUB this mixture of fish and put it in the fridge for 20 minutes. Peel the garlic cloves and ginger and finely chop with a knife. Chop green onions, chili pepper and dill.
Will rascality vegetable oil, sear the fish for 3-4 minutes on each side and transfer to a plate using two wide blades. Pour from the pan nearly all the grease, leaving only a thin layer, and place it back on the stove. A little fry on medium heat the ginger, garlic, half the green onions and the chili pepper, put the tomato paste and stir in the sugar.
Pour in a bowl the vinegar and 100 ml of boiling water, add the starch, diluted in a spoonful of warm water. Simmer the sauce for 1-2 minutes, then place the carp and cook all together for 2-3 minutes, then flip the fish and simmer for the same amount. Put it on a large platter, sprinkle with dill and remaining chives.
Baked carp under the "fur coat"
- cut the carp with no head and tail weighing 1.2-1.5 kg;
- 2 onion bulbs;
- 2 tomatoes;
- half a lemon;
- 160 g of sour cream;
- 70 g hard cheese;
15 g of parsley and dill;
- 2 tsp ground paprika;
- 1 tsp of ground coriander, and white pepper;
- 1 tbsp of fine salt.
Wash the fish and dry. Combine in a bowl sour cream, lemon juice, parsley and dill, spices and salt. All whisk well with a whisk. Generously RUB the sauce carp inside and out, and marinate it for 10-15 minutes. Cover a baking sheet or ovenproof form of a double sheet of foil. Put in its centre the prepared carcass.
Preheat the oven to 180oC. Slice the onions thin half-rings and coat them evenly with the fish. Spread a second layer of tomatoes cut into semicircles. Pour all the leftover marinade, close the foil and tightly wrap it up, unscrewing the top edge of that during cooking does not leak juice. Carp bake 20 minutes at this temperature, then for 15 minutes at 220oC.
Remove the pan, open the silver paper, sprinkle with grated cheese and again return to the oven. Cook the dish for 10-15 minutes at 250oC.