Ingredients with Measurements:
- 1 whole carp, cleaned and scaled
- 2 tablespoons ginger, grated
- 4 shallots, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Large skillet or wok
- Fish spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the soy sauce, rice vinegar, brown sugar, and grated ginger.
3. Season the carp with salt and pepper, then place it in a baking dish.
4. Pour the soy sauce mixture over the carp, making sure it is evenly coated.
5. Bake the carp for 25-30 minutes, or until it is cooked through and flakes easily with a fork.
6. While the carp is baking, heat the vegetable oil in a large skillet or wok over medium-high heat.
7. Add the sliced shallots and fry until they are golden brown and crispy, about 5-7 minutes.
8. Remove the shallots from the skillet and place them on a paper towel-lined plate to drain.
9. In a small bowl, mix together the cornstarch and water to make a slurry.
10. Once the carp is cooked, remove it from the baking dish and place it on a serving platter.
11. Pour the remaining sauce from the baking dish into the skillet with the fried shallots.
12. Heat the sauce over medium heat until it thickens, about 2-3 minutes.
13. Pour the sauce over the carp, then sprinkle the fried shallots on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Baking temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Instead of carp, you can use any other white fish such as tilapia or cod.
- If you don't have rice vinegar, you can use apple cider vinegar instead.
- Instead of brown sugar, you can use honey or maple syrup.
Variations:
- Add sliced red bell peppers and snow peas to the skillet with the fried shallots for a colorful and flavorful side dish.
- Use lemongrass instead of ginger for a more citrusy flavor.
- Add a tablespoon of chili garlic sauce to the soy sauce mixture for a spicy kick.
Tips and tricks:
- Make sure to pat the carp dry with paper towels before seasoning it with salt and pepper. This will help it cook evenly and prevent it from getting too watery.
- Use a fish spatula to carefully remove the carp from the baking dish and transfer it to the serving platter.
- If the sauce is too thick, you can thin it out with a little bit of water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover carp and sauce in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Garnish the carp with fresh cilantro or green onions for a pop of color.
Garnishes:
Fresh cilantro or green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Asian-style slaw
Suggested side dishes:
- Steamed bok choy
- Garlic noodles
- Fried rice
Troubleshooting advice:
- If the sauce is too thin, you can add a little bit more cornstarch to the slurry.
- If the fish is not cooked through after 25-30 minutes, you can put it back in the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to properly clean and scale the fish before cooking.
- Use a food thermometer to ensure that the fish is cooked to an internal temperature of 145°F.
Food history:
This dish is a popular Cantonese-style fish dish that is often served at Chinese banquets and special occasions.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve the carp with steamed rice and stir-fried vegetables for a complete meal.
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