Composition / ingredients
Step-by-step cooking
Step 1:
How to make he from carp at home? Prepare everything according to the list. Use freshly caught, live fish. You can take a carp from freezing. In this case, remove the carcass in advance from the freezer and leave at room temperature until completely thawed.
Step 2:
Peel the onion and garlic, rinse and dry. Prepare the spices.
Step 3:
Peel the carp from the scales, gut the insides, cut off the head, tail and fins. Cut the carcass along the ridge into two parts, then cut each half of the fish into small strips
Step 4:
Send the fish to any non-oxidizing container, I usually use a food container. Add salt.
Step 5:
Pour in the vinegar and mix everything well. The pieces will begin to turn white in front of your eyes, this indicates that the process of pickling and salting is in full swing. Cover the fish with a flat saucer, press it to the bottom of the food container and leave it to marinate for 40-60 minutes.
Step 6:
Chop the onion into thin half rings, and chop the garlic by hand finely or pass it through a garlic press.
Step 7:
After the allotted time, the fish released the juice. It can be drained, or it can be left. I usually leave. Add half of the chopped onion and garlic to the container.
Step 8:
Mix everything well again, press down with a saucer, cover with a lid and leave for half an hour.
Step 9:
And at this time prepare a fragrant dressing. In a frying pan with a thick bottom, heat the odorless vegetable oil.Send the remaining onion to fry. Stirring, cook until the rings begin to turn brown. Add ground coriander, paprika and hot pepper. Immediately turn off the stove, mix the contents of the pan well. Leave on for 5-10 minutes. During this time, the oil will cool slightly and be saturated with the aromas of dry seasonings.
Step 10:
Pour soy sauce and spicy roast into the food container where the fish is marinated.
Step 11:
Mix everything carefully, try not to damage the pieces of fish. Cover the container with a lid and send it to the refrigerator to marinate at least overnight.
Step 12:
He of carp is ready! Serve!
Bon appetit!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Carp of Azov - 121 kcal/100g
- Caspian carp - 97 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
- Ground coriander - 25 kcal/100g
