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Vietnamese Poached Carp 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).
Poached Carp Recipe - Vietnamese recipe how to poach carp with young ginger, green onions, soy sauce, sugar, wine, brown vinegar, brown food color, lotus root starch or cornstarch, sesame oil, lard (or oil), and soup stock.
Ingredients:
- 1 whole live Carp
- 1/2 cup shredded young ginger
- 2 green onions
- 2 tbsp soy sauce
- 3 tbsp sugar
- 1 tbsp wine
- 2 tsp salt
- 4 tbsp brown vinegar
- 2 tsp brown food color (optional)
- 3 tbsp lotus root starch or cornstarch
- 1 tbsp sesame oil
- 4 tbsp lard (or oil)
- 2 cups soup stock
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Serves/Makes: 4
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How to cook Vietnamese Poached Carp:
- Kill carp by striking a blow on the head (do not remove head). Scale and clean.
- 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.
- Split it lengthwise from gills down without cutting through the back. Chop the large bones into sections.
- Put the carp in boiling water with some green and ginger, cook over medium heat until the fish is done (when the eyes pop out). Remove the fish from pan and place onto a platter.
- Sprinkle the young shredded ginger on the fish.
- Splash wine in the 3 tablespoons heated oil, add soup stock immediately.
- Add soy sauce, sugar, vinegar, salt and food color. When the soup is boiling add lotus root starch or cornstarch (mix with 5 tablespoons cold water before use) cook until thickened.
- Sprinkle 1 tablespoon sesame oil and 1 tablespoon lard (or hot cooking oil) into the sauce, pour over the fish.
- Serve immediately.
Notes:
This Vietnamese Poached Carp is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Vietnamese Poached Carp 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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