Carp in sweet and sour sauce in Chinese

In many freshwater reservoirs of Eurasia in abundance are found (and artificially bred) carp. From this fish you can prepare a variety of usual and unpretentious dishes. And you can and quite intricate, that is, quite interesting and unusual.

Tell us how you can cook carp in sweet and sour sauce in Chinese.

In the common Chinese culinary traditions, many variations and variations of this dish are known. Here is one of them, close to authentic.

Carp in sweet and sour sauce

Ingredients:

• carp - 1 fish weighing about 1-1.2 kg;
• lemon or lime;
• ginger fresh - 1 small spine;
• dry spices (sweet pepper, anise, coriander and fennel (ground seeds);
• corn starch;
• sesame oil (can be mixed with sunflower oil);
• soy sauce;
• honey natural;
• orange;
• hot red pepper;
• garlic - 2-3 cloves;
• sesame seed;
• cedar nuts;
• fresh greens are different.

Preparation

We will remove the gills from the carp, cleanse the scales and gently gut. The head, tail and fins will be cut (this all together with the ridge will go to the broth for fish soup). Cut the sides of the carcass fillet (with skin). From the inside of each of the pieces we make incisions (step about 2 cm) crosswise diagonally.

Let's make a marinade. Mix freshly squeezed lemon juice and / or lime with finely chopped or ground ginger root and dry spices (see the ingredients list). We'll mash the fish and leave the minutes at 20.

While the fish is marinated, we prepare a sweet and sour sauce. Mix freshly squeezed orange juice with honey, soy sauce and chopped garlic. Season with hot red pepper. You can filter it. Adjust the consistency by adding starch.

Now fry the fish. Cut the fillet pieces with a napkin. We warm the large flat-bottomed pan on high heat and pour in the oil. We are waiting for minute 3 to make it very hot. We pan (that is, we drop) the carp fillet in the starch and fry until a beautiful golden brown shade. Frying pan several times shake. Fish without bones are fried for a short time, not more than 8 minutes; do not roast, as they say, "in a crunch."

Now lay the fish on an oblong serving dish (or 2 dishes) skinned down. We pour with sweet and sour sauce. Sprinkle with pine nuts and sesame seeds. We make greenery. Separately, you can serve rice, beans, potatoes, noodles, pickled vegetables, salads, rice or fruit wine, strong drinks (Maotai, Ergotau or others).