Carp with Crispy Vegetables

Rub the carp pieces with salt, rinse thoroughly and pat dry.

Slice the celery, carrot and leek into very thin strips. Dry well. Fry in wok in 180 °C hot oil until crispy. Dry with kitchen roll and set aside.

Fry the carp pieces in oil for two to three minutes at the beginning, then lift out and cool a little, bake a second time for one to two minutes, drain well, then sprinkle with salt and pepper.

In a wok, leaving one to two tablespoons of oil, heat the sesame oil, add ginger, garlic as well as chili. Extinguish with soy sauce, hoisin sauce, sherry or possibly rice wine and chicken soup and bring to a boil.

Arrange the carp pieces on a platter, spread the sauce evenly over them and pile the vegetable strips on top.

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