Text 9501, 78 rader
Skriven 2006-12-30 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CARP  61230
===================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> It can be made edible if you doctor it up enough; the Chinese do great
 JW> things with it. But living where I do with an abundance of trout etc.
 JW> I would never bother with it.

 GJ> Perhaps if I got a guaranteed good Chinese recipe for carp I might try
 GJ> it.  In fact I have a couple of greedy goldfish which are approaching
 GJ> edible size...

Ideally they are netted and then kept in clean water for a few days to
diminish the muddy taste. There are Yiddish jokes about keeping a carp
in the bathtub in Jewish homes.

When cleaning them make sure you remove the "mud vein" that runs along
the length of the body and discard it.

The fish or its fillets can be soaked in salted water or a mixture of
water and milk for a bit to improve it.

Then use strong flavours like soy sauce and ginger. Or....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Hilo) Carp with Tangerine Orange Sauce
 Categories: Hawaiian, Fish
      Yield: 4 Servings
 
    1/2    Peel of small mandarin
           Orange
      3 lb Whole carp, cleaned, scaled
      2 ts Salt
      4 tb Cornstarch
      2 c  Sesame oil
  2 1/2 tb Chopped garlic
  3 1/2 tb Dry sherry
      1 tb Black bean sauce
      2 tb Soy sauce
      1 tb White sugar
      6 tb Chicken stock
 
  Fish and tangerine, two of the lucky ingredients combined in one dish
  for an auspicious beginning.
  
  Soak the orange peel in warm water for 20 minutes or until soft.
  Drain, then rinse under running water. Squeeze out extra liquid. Chop
  the peel and set aside.
  
  Make 3 or 4 slashes on either side of the fish and rub the fish with
  salt. Sprinkle the fish on both sides with cornstarch.
  
  Heat oil in a frying pan or wok. When the oil is hot, deep-fry the
  fish on both sides for about 4 to 6 minutes; both sides of the fish
  should be browned. Remove the fish from the pan and let it drain on
  several layers of paper towels.
  
  Leave only 2 tablespoons of the oil in the pan or wok.  Bring oil back
  to a high heat, mix in the orange peel, garlic, ginger, and scallions.
  Stir-fry for 30 seconds.  Add sherry, bean sauce, soy sauce, sugar and
  chicken stock. Mix well, then add the fish to the mixture. Cover and
  cook for 8 minutes. Serve immediately.
  
  From: Akaka
  
MMMMM


Cheers

Jim, in Yellowknife




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