Deep Fried Carp with Carrot

1
Average: 1 (1 vote)
(1 vote)
Deep Fried Carp with Carrot
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
2355
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,355 cal.(112 %)
Protein15 g(15 %)
Fat229 g(197 %)
Carbohydrates66 g(44 %)
Sugar added50 g(200 %)
Roughage1.5 g(5 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E140.5 mg(1,171 %)
Vitamin K23.5 μg(39 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate27 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C4 mg(4 %)
Potassium492 mg(12 %)
Calcium74 mg(7 %)
Magnesium55 mg(18 %)
Iron1.4 mg(9 %)
Iodine4 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids24.9 g
Uric acid128 mg
Cholesterol56 mg
Complete sugar53 g

Ingredients

for
4
Ingredients
1 Carp (about 800 grams, ready to cook)
salt
6 Wood Ear Mushrooms
1 scallion
1 walnut sized pc ginger
1 garlic clove
1 small carrot
1 l vegetable oil (for frying)
4 Tbsps cornstarch
200 grams sugar
2 Tbsps soy sauce
75 milliliters Rice vinegar
How healthy are the main ingredients?
sugarsoy saucegingerCarpsaltgarlic clove

Preparation steps

1.

Rinse and pat dry carp.With a sharp knife, make criss-crossed incisions about 1 cm (0,5 inch) deep on the sides of fish, season with salt. Soak mushrooms in warm water for about 15 minutes,

2.

Rinse and chop scallion. Peel and finely chop ginger and garlic. Rinse, peel, and cut carrot crosswise into matchstick strips. Remove mushrooms from the water, rinse and chop. Preheat oven to 75°C (approximately 170°F).

3.

Heat oil in a wok or  a skillet (oil is hot enough when, if a wooden stick is sumberged, bubbles appear).

4.

Mix 3 tablespoons of cornstarch with 4 tablespoons of water until smooth, spread mixture over carp. Lower carp gently into the hot oil and fry for about 5 minutes, turning over halfway through cooking. Remove and keep carp warm in preheated oven.

5.

Carefully remove hot oil from a wok/pan until just a thin film of oil remains. Stir-fry scallion, ginger and garlic over low heat. Add mushrooms and carrots adn continue stir-frying for a little longer. Add 200 ml (approximately 3/4 cup) of water, sugar, soy sauce and vinegar to vegetables, bring to a boil. Mix the remaining cornstarch with 2 tbsp of water (until smooth) and stir into the sauce until thickened. Pour the sauce over the fish. Serve immediately.