Grass carp is a fish traditionally used in Chinese food, though the fish has become plentiful in American waters, having been introduced to help eat weeds. There are many ways you could cook it, as with most fish, but why not try a traditional Chinese recipe?
- Skill level:
- Moderately Easy
Other People Are Reading
Things you need
- Garlic cloves
- Whole ginger
- Chile pepper
- Soy sauce
- Cooking wine
- Cooking oil
- Sharp knife
- Cutting board
- Reclosable plastic bag
Fillet and scale carp. Cut it into pieces as desired. You can cut it into large pieces, one per person, or you can cut it into bite-sized pieces, whichever you prefer.
Marinate carp in mixture of 2 tbsp soy sauce, 1 tbsp cooking wine, 1/2 tsp sugar, one scallion (sliced crosswise) and one slice of ginger. Mix marinade in reclosable plastic bag, then add fish and close. Continue marinating for 10 minutes.
Coat fish with mixture of 2 tbsp flour and 2 tbsp cornstarch. Deep fry in cooking oil in wok until crispy. Remove fish from oil and allow oil to drain off. Remove oil from wok and discard, allowing 2 tbsp of oil to remain for use in the next step. Optionally, you can stir fry uncoated fish in 2 to 4 tbsp of oil instead.
Stir fry one chopped scallion, one slice of ginger, three cloves of minced garlic and one chopped chile pepper in remaining oil in wok.
Add 5 tbsp vinegar, 4 tbsp sugar, 2 tbsp soy sauce, 1/4 tsp salt, a dash of pepper and 1 tbsp cornstarch to wok. Pour in 1/2 cup of water and stir. Cook until sauce thickens and becomes creamy. Add fish and heat till fish is hot.
Serve, either over rice or alone, as you prefer. Vegetables may be added as well; you can add them in Step 5 or cook them separately.
- 20 of the funniest online reviews ever
- 14 Biggest lies people tell in online dating sites
- Hilarious things Google thinks you're trying to search for