Carp Chinese

Summary

Ingredients

• 1 carp, approx. 2 kg, ready to cook
• 1 bunch celery
• 1 leek
• 3 carrot (s)
• 1 bunch spring onion (s)
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 3 tablespoon soy sauce
• 3 tablespoon oil (seam oil)
• Lemon juice, from 1 lemon
• 2 tablespoon sugar
• 1 chilli pepper (s), hot
• 1 glass sherry

Print Recipe Pin Recipe

Instructions

1. Cut the celery, leek, carrots, and spring onions into small strips.
2. Place the carp on a baking tray, drizzle with roughly 1-2 tablespoons of oil, and season with chopped ginger, chopped garlic, soy sauce, lemon juice, sugar, and chopped chilli pepper.
3. Scatter about 1/3 of the cut vegetables on top of the carp.
4. Bake in the oven at 200°C (392°F) for 20-30 minutes, until the fish is cooked through (internal temperature 63°C / 145°F at the thickest part).
5. While the carp bakes, heat the remaining oil in a pan over medium-high heat.
6. Sauté the remaining vegetables for 5-7 minutes until softened.
7. Season the sautéed vegetables with chopped ginger, chopped garlic, soy sauce, lemon juice, sugar, and chopped chilli pepper.
8. Serve the baked carp with the sautéed vegetables and rice.