This Asian Carp recipe is for the beginner who wants to learn how to cook Asian cuisine. It involves a method of frying fish in a thin layer of batter called udon. Use of herbs like ginger, garlic and scallions is also a key aspect of this cooking method. This recipe for Asian Carp has a very unique flavor, so much so that I have it for breakfast, lunch and dinner often.
Asian Carp Recipe Uses An Acidic Vinegar To Marinate The Fish
Cooked, the fish is first dipped in a sauce made with shabu (Japanese cooking wine), soy sauce flavored with ginger and lemon. After dipping, the fish is then placed in a steamer. Steam increases the tenderness and flavor of this dish. Once cooked, the sauce is mixed with white wine and served with sliced scallions and gilded asparagus spears. The dish is served with Chinese black tea.
This Asian Carp recipe uses an acidic vinegar to marinate the fish. This will draw out its natural color and flavor. There is a misconception among cooks that once a fish is marinated, it loses its taste. This is not true. The vinegar does draw out the natural flavor, but it also imparts a distinct fishy aroma. The aroma from the vinegar imparts a fresh, sweet scent to the Asian Carp that is also very good for frying.
For this Asian Carp recipe, a tablespoon of soy sauce is mixed with four to five drops of soy sauce and two tablespoons of sesame oil. These three ingredients are combined and allowed to sit for about fifteen minutes. Then, the fish is washed and rinsed under cold running water. Thoroughly rinse and dry the fish, except for the cavity where the stuffing was placed. Place the cleaned fish into a zip-lock bag and refrigerate for one to two days.
Add A Cup Of Cooking Wine And Mix In A Cup Of Light Soy Sauce
For the second day of cooking, add a cup of cooking wine and mix in a cup of light soy sauce and a quarter teaspoon of grated ginger. Add the fish and cover for one hour. During this time, you can also gently boil the leftover ginger in two cups of water. After the second hour, remove the fish and slice into thin slices.
For the third day of cooking, add a cup of cooking wine and mix in a tablespoon of sesame oil, a quarter teaspoon of finely chopped garlic, and a quarter teaspoon of dried flat leaf ginger. Cover for two hours. On the fourth day, remove the ginger, garlic, and soy sauce and add a cup of light red wine and mix in a cup full of water.
Cook the fish in the sauce over medium heat for about four minutes. Remove the cooked fish and place into a plate. Drain the remaining liquid from the fish and add to the marinade. Add the vinegar and bring to a boil. Cover and let simmer for about five minutes.
Remove The Fish From The Marinade
Once done, remove the fish from the marinade and add it to the prepared baking sheet. Spread half inch thick layers of the mixture in between the fish. Place the fish in the oven at 300 degrees until the fish flakes easily when touched. Serve with rice and the light vinegar dipping sauce.
The fourth day, open the refrigerator and wash the fish pieces. Scrub with a brush and then set aside. Rinse and dry the fish pieces and slice them into one inch thick slices. Place the slices on the prepared baking sheet. Cover and bake for another five minutes.
Once done, remove the fish from the oven. Uncover and place the piece on a platter. Add the vinegar and ginger mixture and pour it into a small bowl. Use a rubber or silicon band to seal the ingredients. Heat the rest of the ingredients in the microwave for about thirty seconds to heat up the mix.
The fish is ready to serve. You can serve the cooked fish with its own recipe of dipping sauce or with the other ingredients provided. It is best served with sticky rice. You may keep the rest of the ingredients in the refrigerator to ensure that they are prepared at another time if you need to make more. Keep in mind that the Asian style food requires you to take time in cooking the meal.