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Chinese Smoked Fish 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. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it 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, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and 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).
Deep-Fried Carp Recipe - Chinese recipe how to deep-fry carp (sea bass, pike, red snapper, perch) with soy sauce, Chinese rice wine, ginger root, scallion, chicken stock, brown sugar, peanut oil, and five-spice powder.
Ingredients:
- 1 whole Carp, (about 2 pounds), cleaned, but with head and tail removed
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine, or pale dry sherry
- 1/2 teaspoon salt
- 4 slices peeled ginger root, about 1-inch in diameter and 1/8-inch thick
- 1 scallion, including green top, cut into 2-inch lengths
- 1/4 cup chicken stock, fresh or canned
- 2 tablespoons dark brown sugar
- 3 cups peanut oil, or flavorless vegetable oil
- 1/2 teaspoon five-spice powder
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Serves/Makes: 4
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How to cook Chinese Smoked Fish:
- Wash the carp quickly under cold running water, and pat it dry inside and out with paper towels. With a cleaver or heavy, sharp knife, split the fish in half by cutting along its backbone. Remove the bones, lay each half flat on a board and chop the halves crosswise into slices 1/2-inch wide.
- In a large bowl, combine the soy sauce, wine, salt, ginger and scallions. Add the carp and toss it gently in the mixture to coat each strip thoroughly. Marinate at room temperature for 3 - 4 hours, stirring every hour or so.
- Remove the fish slices from the marinade with a slotted spoon and drain them thoroughly on a rack. Strain the marinade through a sieve into a small saucepan, pressing down hard on the ginger and scallions to extract all their liquid before discarding them.
- Have the fish marinade, oil, chicken stock, brown sugar and five-spice powder within easy reach.
- Bring the pan of strained marinade to a boil over high heat, then reduce the heat to its lowest point, and stir in the chicken stock and brown sugar. Let the sauce simmer as slowly as possible while the fish is being fried.
- Pour 3 cups of oil into a 12-inch wok or heavy deep-fryer and heat it until a haze forms above it or registers 375�F on a deep-frying thermometer. Drop the fish into the oil about 6 pieces at a time and deep-fry them for 5 minutes, or until they are crisp and a deep mahogany brown. Then pick them up one at a time with chopsticks or kitchen tongs, dip them in the simmering sauce and lay them side by side on a platter. Cool to room temperature.
- Just before serving, sprinkle the deep-fried carp lightly with the five-spice powder.
Notes:
This Chinese Smoked Fish is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Chinese name for the Smoked Fish dish is Hs'un Yu.
This recipe for Chinese Smoked Fish serves/makes: 4 - 6
Comments:
In the traditional version of this recipe, the fish was smoked after it had been deep-fried, and the original name Smoked Fish is still used for it, however this fish is not smoked.
Main Ingredient: Carp or
Catfish, or
Pike, or
Sea Bass, or
Perch or any other firm white fish
Preparation Method: Deep Fried
Cuisine: Chinese
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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