|
|
Vietnamese Pan Fried Carp with Hot Bean Sauce 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).
Pan Fried Carp Recipe - Vietnamese recipe how to pan fry whole carp with green onion, ginger, garlic, hot bean paste or Tabasco sauce, soy sauce, wine, sugar, brown vinegar, cornstarch, sesame oil, and oil.
Ingredients:
- 1 whole live Carp
- 2 tbsp green onion, chopped
- 1 tbsp ginger, chopped
- 1 tbsp garlic, chopped
- 2 tbsp hot bean paste or Tabasco sauce
- 2 tbsp soy sauce
- 1 tbsp wine
- 2 tsp salt
- 1 tsp sugar
- 1/2 tbsp brown vinegar
- 1/2 tbsp cornstarch, mix with 1/2 tbsp cold water
- 1 tsp sesame oil
- 1 cup cold water
- 2 tbsp oil
|
Serves/Makes: 3 - 4
|
How to cook Vietnamese Pan Fried Carp with Hot Bean Sauce:
- Kill carp by striking a blow on the head (do not remove head or tail).
- Scale and clean. Cut 3 or 4 diagonal slashes 1/4 inch deep on each side.
- Heat frying pan, add oil. When oil is hot, add the fish and fry both side (each side a half minute). Push aside in the pan.
- Add the chopped ginger, garlic, hot bean paste into the frying pan and stir thoroughly. Add wine, soy sauce, salt, sugar and cold water. Place fish into sauce and cook for 3 minutes.
- When the sauce is reduced to half, add cornstarch paste. Stir until sauce has thickened.
- Sprinkle vinegar, sesame oil and chopped green onion on top and serve.
Notes:
This Vietnamese Pan Fried Carp with Hot Bean Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Vietnamese Pan Fried Carp with Hot Bean Sauce serves/makes: 4 - 6
Main Ingredient: Carp
Preparation Method: Pan Fried/Sauteed
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.
Back to top
Carp Recepies
Fish Recepies
|
|
|
