Carp in sweet and sour sauce
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This carp can apply not only for dinner in a close family circle, but also the guests, especially if having a party in the Chinese style. Can serve both hot and cold dish. No problems with the bones, and a La carte distribution because the carp is cut in a special way. And finally, the sauce - it's incredibly tasty! No matter how made, will take all! Nina Barska, come on in!)))
Ingredients for Carp in sweet and sour sauce
- Carp - 2-2,5 kg
- Chicken egg - 3 PCs
- Crumb bread - 50 g
- Corn starch - 5 tbsp
- Salt - 1.5 tsp.
- Water - 3/4 stack.
- Vinegar - 1/4 Cup.
- Sugar - 2.5 tablespoon
- Tomato paste - 2.5 tablespoon
- Soy sauce - 1 tbsp
- Dry white wine - 1 tbsp
Step by step instruction of cooking Carp in sweet and sour sauce
Fresh, not ice cream carp cleaned of scale, gut, cut off fins, remove the gills.
Head to razgresti from the abdomen to the nose, including the lower lip. With scissors, trim the rib bones from both sides of the ridge. Open fish like a book. Helping yourself with a knife and then with scissors, remove the backbone and any bones are removed. With a knife make a diagonal incision on the flesh free from the bone. Be careful not to penetrate the skin!
Whisk in a bowl the eggs, add starch, salt and bread crumbs (I used breadcrumbs). Put carp on a baking sheet lined with parchment, cut down, sprinkle with wine and cover well with the resulting mass. Put the fish into the hot oven and bake 30 minutes at 180 degrees.
Meanwhile, prepare the sauce. In a saucepan mix vinegar, water, wine and soy sauce. Add the tomato paste and sugar. Put on fire, bring to boil and stir, to enter the starch dissolved in 1 tbsp water. Boil 5 minutes, remove from heat, pour into a gravy boat.
Get our ruddy carp, place on a dish directly with the parchment, neatly cutting the excess paper and pour the sauce.