Ingredients with Measurements:
- 1 whole carp, cleaned and scaled
- 1/4 cup black bean sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 shallots, thinly sliced
- 1/2 cup vegetable oil
Special equipment needed:
- Wok or large frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the carp under cold water and pat dry with paper towels.
2. In a small bowl, mix together the black bean sauce, soy sauce, rice vinegar, sugar, cornstarch, and water until well combined.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the sliced shallots and fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to transfer the shallots to a plate lined with paper towels to drain excess oil.
5. Increase the heat to high and add the carp to the wok or frying pan. Cook for 3-4 minutes on each side until browned and crispy.
6. Pour the black bean sauce mixture over the carp and stir gently to coat. Cook for an additional 2-3 minutes until the sauce thickens and the fish is cooked through.
7. Serve the carp with the fried shallots on top.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium-high heat for frying the shallots and cooking the carp.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Any firm white fish can be used in place of carp.
- Hoisin sauce can be used instead of black bean sauce.
Variations:
- Add sliced red bell peppers and onions to the dish for added flavor and color.
- Use a different type of fish, such as tilapia or snapper.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy exterior.
- Pat the fish dry with paper towels before cooking to prevent excess moisture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the carp on a bed of steamed rice with the fried shallots on top.
Garnishes:
Fresh cilantro or sliced green onions can be used as a garnish.
Pairings:
Steamed vegetables or a simple salad would pair well with this dish.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple green salad.
Troubleshooting advice:
If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Black bean sauce is a popular ingredient in Chinese cuisine, often used in stir-fries and marinades.
Flavor profiles:
Savory, salty, and slightly sweet with a crispy texture from the fried shallots.
Serving suggestions:
Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Chinese