Ingredients with Measurements:
- 2 whole carp, cleaned and scaled
- 1 cup scallions, thinly sliced
- 1 cup shallots, thinly sliced
- 1 cup vegetable oil
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Tongs
- Paper towels
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, rice vinegar, sugar, ginger, and garlic. Set aside.
2. Season the carp with salt and pepper, inside and out.
3. Heat the oil in a large skillet or wok over medium-high heat.
4. Fry the shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. In the same skillet, add the carp and cook for 5-7 minutes on each side, until golden brown and cooked through.
6. Remove the carp from the skillet and place on a serving platter.
7. Pour the soy sauce mixture into the skillet and cook for 1-2 minutes, until slightly thickened.
8. Pour the sauce over the carp and sprinkle with scallions and fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 16g
Protein: 32g
Substitutions for ingredients:
- Carp can be substituted with any white fish, such as tilapia or cod.
- Scallions can be substituted with green onions.
- Shallots can be substituted with onions.
Variations:
- Add sliced red bell peppers or carrots for extra color and flavor.
- Use honey instead of sugar for a sweeter sauce.
- Add a splash of sesame oil for a nutty flavor.
Tips and tricks:
- Make sure to pat the carp dry with paper towels before seasoning to ensure a crispy skin.
- Use a splatter screen to prevent oil from splashing while frying the shallots and carp.
- Serve with steamed rice to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve on a large platter with scallions and fried shallots sprinkled on top.
Garnishes:
Fresh cilantro or parsley leaves.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice
- Egg rolls or spring rolls
Troubleshooting advice:
- If the fish sticks to the skillet, use a spatula to gently loosen it from the bottom.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
- Use caution when frying the shallots to prevent burns from hot oil.
Food history:
Carp is a popular fish in Asian cuisine and is often used in traditional dishes.
Flavor profiles:
Savory, slightly sweet, and crispy.
Serving suggestions:
Serve as a main dish for a family dinner or as part of a larger spread for a party or gathering.
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