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Vietnamese Carp Cooked in Coconut Milk Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. The flesh of the Common carp is dark and rich, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh, with free-floating bones, slightly translucent, and white and mild-tasting when cooked. Female carp flesh stays light and is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g. It is an excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU), good source of: Magnesium (64.6mg). 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Simmered Carp Recipe - Vietnamese recipe how to simmer carp with vegetable oil, lemon grass, peppercorns, garlic, red chili pepper, ground cinnamon, cloves, Nuoc Mam sauce, coconut milk, fresh coriander, and lime.
Ingredients:
- 1 whole fresh Carp, large, cleaned and gutted
- 1 tablespoon vegetable oil
- 1 stalk lemon grass, peeled and finely chopped
- 1/2 teaspoon peppercorns, bruised
- 1 clove garlic, chopped and crushed
- 1 red chili pepper, thinly sliced
- 1/2 tablespoon ground cinnamon
- 4 whole cloves, bruised
- 2 tablespoons Nuoc Mam sauce
- 4 ounces coconut milk
- 1 tablespoon fresh coriander, finely chopped
- 1 lime, rind and juiced
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Serves/Makes: 4
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How to cook Vietnamese Carp Cooked in Coconut Milk:
- Place the fish in salt water and let it soak for 30 minutes. It will cut the fishy smell.
- Wash fish well, rinse and pat dry with paper towels.
- In the oil, gently fry the lemon grass, peppercorns, garlic, chili, cinnamon and cloves until the flavor is released - 2 minutes at the outside.
- Add the Nuoc Mam sauce and stir in gently.
- Remove from the heat and stir in the coconut milk.
- Place the carp in a pan and pour over the coconut milk mixture. Add the lime juice and fresh coriander and stir.
- Cover and simmer for 10-15 minutes or until the fish is cooked.
- Remove the fish and place on a serving dish. Garnish with the strips of lime rind.
- Heat the sauce and boil for a few minutes to reduce and thicken.
- Strain until a plain milk is left and pour this over the carp.
Notes:
This Vietnamese Carp Cooked in Coconut Milk is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Vietnamese name for Carp Cooked in Coconut Milk recipe is Ca Chep Nau Voi Nuoc Dua.
This recipe for Vietnamese Carp Cooked in Coconut Milk serves/makes: 4
Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: Vietnamese
How to clean a carp:
Because carp has large scales that are embedded in the skin, better to skin the fish. To remove skin, take a sharp knife and cut the skin off in strips, or dip fish in boiling water for 25 seconds, rub the skin off, and cool under running water.
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