Here’s a great way to put the fish you caught with your carp fishing tackle to good use.
I have to admit that I don’t measure too much when I cook. I mostly just eye-ball it. So don’t get upset with my lack of exactness. With this recipe, close is good enough.
You need a fillet or two for each person, depending on the size of the carp, of course.
And how hungry everyone is.
Also, cut up half a large onion, about a fist full of green onion, and some shreds of ginger root. You’ll also need about 1/4 cup (60 cc) of soy sauce. Note that these ingredients are for the sauce, per about 2 fillets.
Put some flour on a plate, add salt and pepper, and if you like, a bit of cayenne pepper, too. Mix it well.
(Don’t touch your eyes or nose or mouth if you put cayenne in the mix…)
Dredge the fillets in the flour mixture on both sides.
Heat up a fry pan or a wok.
Medium heat should get it.
Put in about a table spoon (15cc) of oil but not too much once the pan is hot.
Give the oil a few seconds to get warm.
Carefully lay the floured fillets into the oil… it’s hot oil you’re working with here, so take it easy, don’t hurt yourself or burn the place down!
Cook the fish on both sides until it’s a little flaky.
Take it out and put on individual plates or on a large serving dish, depending on how you’re serving that day.
Now toss the onion, green onion, and ginger in the pan or wok. Don’t burn the onion because it’ll get bitter.
After the onion gets transparent, pour in the soy sauce. Let the mixture reduce for a bit until it’s to a consistency you like.
Pour it over the fillets.
Serve with rice or fried potatoes.
