Carp in Steam Bath – Asian

A delicious mushroom dish for any occasion!

Trick: The fish cooks best in the steam, if the lower cooking pot with the water is a little smaller in diameter than the bamboo basket.

1. carp rinse, dry. Cut the skin 1 cm wide intervals and cut fillets into 4 pieces.

2. for the marinade, stir together fish sauce, hoisin sauce, rice vinegar and chili paste. Clean and rinse peppers, cut into fine cubes. Clean and rinse spring onions, cut into very thin rings. Add both to marinade form with peanut oil.

Cover carp pieces with half of the marinade and marinate for 1 hour, turning occasionally to the other side.

4. for steaming, spread out the bamboo basket with linomen leaves, cleaned ginger slices, bean sprouts, mushrooms and chili peppers.

Fill fillets with skin side up. Close lid and place on boiling water steam for about 12 min.

5. clean leeks, cut in half, rinse, cut into 3 cm long fine strips and place in iced water. Dry before further use.

6. lift the fish out of the basket. Remove skin and cover fillets with leek strips. Drizzle with simmering hot oil, a little coarse sea salt and sesame oil. Arrange with coriander leaves and a little marinade over form. Offer the remaining marinade separately. Serve with basmati rice or Thai fragrant rice.

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