Crispy Asian-style Carp, Sundgauvienne-inspired

Ingredients

In this adapted recipe, the traditional French flavors of Carpe frite sundgauvienne are enhanced with Asian ingredients and cooking techniques. The marinade includes soy sauce, ginger, garlic, and sesame oil, which infuse the carp with a distinct Asian flavor profile. Additionally, the batter is made with rice flour and cornstarch, resulting in a lighter and crispier texture compared to the original dish. We alse have the original recipe for Carpe frite sundgauvienne, so you can check it out.

• 2 carp fillets (500g / 1.1 lb) 2 carp fillets (500g / 1.1 lb)
• 3 tablespoons soy sauce (45ml) 3 tablespoons soy sauce (45ml)
• 1 tablespoon ginger, grated (15g) 1 tablespoon ginger, grated (15g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 cup rice flour (120g) 1 cup rice flour (120g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• Dipping sauce: Dipping sauce:
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon rice vinegar (15ml) 1 tablespoon rice vinegar (15ml)
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 teaspoon honey 1 teaspoon honey

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, minced garlic, and sesame oil. Mix well.
2. 2.
   Place the carp fillets in a shallow dish and pour the marinade over them. Ensure the fillets are fully coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the rice flour, cornstarch, and a pinch of salt. Mix well.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
5. 5.
   Remove the carp fillets from the marinade, allowing any excess marinade to drip off.
6. 6.
   Dredge the fillets in the rice flour and cornstarch mixture, ensuring they are evenly coated.
7. 7.
   Carefully place the coated fillets into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side.
8. 8.
   Once cooked, transfer the carp fillets to a paper towel-lined plate to drain excess oil.
9. 9.
   In a small bowl, whisk together the soy sauce, rice vinegar, chili paste, and honey to make the dipping sauce.
10. 10.
    Serve the crispy carp with the dipping sauce on the side.

Treat your ingredients with care...

• Carp fillets — Ensure the fillets are fresh and free from any fishy odor. If carp is not available, you can substitute it with other firm white fish such as tilapia or catfish.

Tips & Tricks

• For an extra crispy texture, you can double-coat the carp fillets by dipping them in the rice flour and cornstarch mixture twice.
• Adjust the amount of chili paste in the dipping sauce according to your preferred level of spiciness.
• Serve the crispy carp with a side of steamed rice and stir-fried vegetables for a complete meal.

Serving advice

Serve the crispy Asian-style carp as a main dish accompanied by steamed rice and a side of stir-fried vegetables. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the crispy carp fillets on a platter, drizzle the dipping sauce over them, and sprinkle some sesame seeds for an attractive presentation. Serve with a side of steamed rice and stir-fried vegetables.