Carp in soy sauce (Chinese cuisine)


Carp – 1 pc.
Ginger – 2 cm
Onions – 0.5 pc.
Sesame oil – 1 hour. L.
Sugar – 2 tbsp. l.
Water – 1 liter
Soy sauce – 50 ml
Tomato paste – 1 tbsp. l.


The fish is cleaned of scale, gut and wash.

To fish well soaked flavor seasonings on the carcass need to make deep cuts at a distance of 1 cm. In a deep frying pan or roasting pan to boil water and scald it carp.

When the cuts unfold on fish, fish carefully remove.

In a frying pan heat the oil, add the soy sauce, tomato paste and stir until smooth, 1-2 minutes add the chopped ginger and onions. Mix well, pour in hot water, stir and lay the carp.

Cooking fish need to simmer, basting it constantly, so she braced on all sides. Boil the fish should be 8-10 minutes, and then pass on a plate. In the sauce and add the sugar, without ceasing to interfere with, boil down to a thick broth. After 1-2 minutes add the sauce and sesame oil continue to evaporate.

Typically, sauces are added to the density of the starch, in the same sauce the starch is added, it just long evaporated. Ready to pour the sauce carp and serve, you can also decorate chopped ginger, chopped green or multi-colored peppers.

Bon Appetit!

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