Ingredients with Measurements:
- 2 lbs carp fillets
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup shallots, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tbsp sugar
- 1/4 cup green onions, thinly sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large skillet
- Paper towels
Step-by-step instructions:
1. Rinse the carp fillets and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the carp fillets in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Fry the carp fillets until golden brown on both sides, about 3-4 minutes per side.
6. Remove the fried carp fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. In the same skillet, add the sliced shallots and minced garlic. Cook until fragrant and lightly browned, about 2-3 minutes.
8. Add the fish sauce, water, and sugar to the skillet. Stir until the sugar is dissolved.
9. Return the fried carp fillets to the skillet and spoon the garlic and shallot mixture over them.
10. Cover the skillet and simmer for 5-7 minutes, until the sauce has thickened and the carp fillets are cooked through.
11. Garnish with sliced green onions and chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying the carp fillets and cooking the garlic and shallot mixture.
Serving size:
4 servings
Nutritional information:
Calories per serving: 385
Fat: 17g
Carbohydrates: 22g
Protein: 35g
Substitutions for ingredients:
- Carp fillets can be substituted with any white fish fillets.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Shallots can be substituted with thinly sliced onions.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced chili peppers for a spicy kick.
- Use chicken or pork instead of fish.
- Add sliced bell peppers or carrots for extra vegetables.
Tips and tricks:
- Pat the carp fillets dry before dredging them in the flour mixture to ensure a crispy crust.
- Use a slotted spoon to remove excess oil from the skillet before adding the garlic and shallots.
- Simmer the carp fillets in the sauce until they are cooked through but not overcooked.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the carp fillets on a bed of rice and spoon the garlic and shallot mixture over them. Garnish with sliced green onions and chopped cilantro.
Garnishes:
Sliced green onions and chopped cilantro.
Pairings:
Steamed rice, stir-fried vegetables, or a simple green salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the carp fillets are overcooked, reduce the cooking time.
Food safety advice:
Make sure to cook the carp fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Carp is a popular fish in many Asian cuisines, including Vietnamese and Chinese.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the garlic and shallot sauce.
Serving suggestions:
Serve the dish family-style, with the skillet placed in the center of the table for everyone to serve themselves.
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