Baked Carp in Asian Style

Ingredients

• Carp (Chinese variety)
• 2.4 kg pre‑cooked mirror carp (2 pre‑cooked mirror carp)
• 2 cloves garlic
• 30 g ginger
• 3 chili peppers
• 5 tbsp sherry
• 6 tbsp soy sauce
• 500 g savoy cabbage
• Salt
• 2 corn kernels (canned)
• 3 tbsp oil
• 200 g Long grain rice
• 2 tsp butter
• 1 tbsp sugar
• 2 tbsp white wine vinegar
• Pepper
• 2 tbsp peeled sesame seeds
• 2 tbsp sweet‑sour chili sauce

Instructions

1. 1.

   Rinse the fish inside and out, pat dry. Make 3 mm deep diamond cuts on both sides to allow the marination to penetrate and ensure even cooking.

2. 2.

   Peel garlic, peel ginger, remove seeds from two chilies, slice into thin strips. Dice garlic and 10 g of ginger finely. Combine all with sherry and soy sauce in a shallow large dish, turn fish several times in it. Place fish on aluminum foil, pour the marination over them, seal the foil. Refrigerate for at least 2 hours.

3. 3.

   Clean, wash, cut savoy cabbage into bite‑size pieces and boil in salted water for about 10 minutes, shock in cold water and drain. Drain corn kernels.

4. 4.

   Preheat electric oven to 200°C. Remove fish from marination, brush each with 1 tbsp oil and place in a fireproof dish. Bake in the oven for 20–30 minutes until crisp, basting with remaining marination midway.

5. 5.

   Cook rice in salted water. In a high‑coated pan melt butter and sugar. Deglaze with vinegar. Sauté cabbage until just tender. Slice remaining ginger into thin strips, fold in corn kernels, warm, season with salt and pepper.

6. 6.

   Toast sesame seeds in a coated pan with 1 tbsp oil. Drain rice, fold in toasted sesame. Warm chili sauce, strain through a sieve. Brush fish with the chili sauce, serve with cabbage and rice.