Lemon grass and chili marinade gives the fish a delicious aroma and wonderful taste. Thus, you can cook not only carp, but also any other fish: sea bass, sea bass or sea bream
- 2 carps weighing approximately 300 g
- 2 cloves of garlic
- 3 stalks of fresh lemongrass
- 1 small red chili
- 1 tsp Sahara
- 1 tbsp. l fish sauce
- 3 tbsp. l unrefined peanut butter
- serving chili
STEP-BY-STEP COOKING RECIPE
Gut the fish, remove the gills, clean it from scales, wash it under running cold water and thoroughly dry it with paper towels inside and out.
On the sides of the fish, make 2-3 shallow diagonal cuts.
At lemongrass, remove the top of the stem, leaving about 8 cm of the bottom. Remove dry outer leaves. Break lemongrass stalks with a strong blow from a cleaver (strike with a plane, not with a blade) or another heavy object. Chop one of the stems very finely and put in a mortar.
Peel the garlic, chop the chili very finely. Put chili and garlic in a mortar to lemongrass. Add sugar and crush into a coarse paste. Mix the contents of the mortar with fish sauce and butter. Spread the resulting marinade on all sides of the fish, rubbing the marinade into the cuts.
Put the two remaining lemongrass stems in the abdomen of the carp. Leave the fish to marinate for 20 minutes. In the meantime, light the coals – they should burn well and turn to white ash. Fry the fish on charcoal for about 7 minutes. from each side. Serve the whole fish, sprinkled with chili rings.
By the way
REDMOND Barbecue Oven – a multifunctional three-in-one appliance that cooks like a grill, a compact oven and a barbecue roaster. SteakMaster has seven automatic cooking programs for different types of products: steaks, chicken, fish, vegetables. Thanks to a special baking sheet for cooking baked dishes, you can even cook pilaf and potatoes with bacon, as in the oven. Well, if you open the grill 180 °, then you get a homemade barbecue! Cook fish, vegetables – in just 10-25 minutes a light fragrant dinner will be ready
Servings Per Container
No. 06 (205), 2015
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom