Asian-Style Baked Carp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 28.13 g | (29 %) | ||
| Fat | 21.28 g | (18 %) | ||
| Carbohydrates | 35.03 g | (23 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 6.04 g | (20 %) |
| Vitamin A | 196.54 mg | (24,568 %) | ||
| Vitamin D | 26.92 μg | (135 %) | ||
| Vitamin E | 2.83 mg | (24 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 8.47 mg | (71 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 131.37 μg | (44 %) | ||
| Pantothenic acid | 1.32 mg | (22 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 1.67 μg | (56 %) | ||
| Vitamin C | 128.5 mg | (135 %) | ||
| Potassium | 897.01 mg | (22 %) | ||
| Calcium | 105.01 mg | (11 %) | ||
| Magnesium | 100.13 mg | (33 %) | ||
| Iron | 5.76 mg | (38 %) | ||
| Zinc | 2.49 mg | (31 %) | ||
| Saturated fatty acids | 4.32 g | |||
| Cholesterol | 77.03 mg |
Ingredients
- Ingredients
- Carp
- 2 Carp (around 1.2 kg) (approximately 42 ounces)
- 2 garlic cloves
- 30 grams ginger
- 3 chili peppers
- 5 Tbsps sherry
- 6 Tbsps soy sauce
- 500 grams Savoy cabbage
- salt
- 2 Baby corn cobs (canned)
- 3 Tbsps vegetable oil
- 200 grams Long grain rice
- 2 tsps butter
- 1 Tbsp sugar
- 2 White vinegar
- peppers
- 2 Tbsps Sesame seeds
- 2 Tbsps sweet and sour Chili sauce
Preparation steps
Rinse the fish inside and outside with cold water then pat dry. Score the fish sides in a diamond pattern, around 3 mm (approximately 1/8 inch) deep.
Peel the garlic and ginger. Cut 2 chiles in half, remove the stems and seeds then cut into fine strips. Finely dice 10 grams of garlic and ginger. Mix the chile strips and finely diced garlic and ginger with the sherry and soy sauce. Arrange the fish on aluminum foil, pour the marinade over top, close up the foil to enclose the fish and chill for at least 2 hours.
Rinse the cabbage, trim and cut into bite-sized pieces. Cook for about 10 minutes in boiling salted water, rinse and drain. Drain the baby corn.
Preheat the oven to 200°C (approximately 400°F). Remove the fish from the marinade, drizzle with 1 tablespoon oil and place in a baking dish. Bake for 20-30 minutes, until crispy, basting with the remaining marinade occasionally.
Cook the rice in salted water. For the vegetables: Melt the butter and sugar in a large nonstick pan. Deglaze with the vinegar then add the cabbage and cook until wilted. Cut the remaining ginger into thin strips then mix into the cabbage along with the baby corn and season with salt and pepper.
Toast the sesame seeds in a pan in 1 tablespoon oil. Stir into the rice. Heat the chili sauce and strain through a sieve. Drizzle the chili sauce over the fish and serve with the cabbage and rice.
