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:):):)Hi guys
I am new here.I come from China.I want to post a delicious way to cook carp.But I don't know whether you like or not.How do you think?
 

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Neptune calls me "Daddy"
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Recipe please.

Many of us serve fish "head on". Many don't like that, but it's a cool presentation I think. And some of the most tender parts of many fish are in the cheek and throats.

Jim
 

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Jim is correct. Presentation is everything and that plate looks great! Personally I don't think I would care for carp but have never tried it. But one thing for sure is that really looks appetizing :thumbsup:
 

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Maybe a little "troll sauce" on there?
 

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Discussion Starter #8
Recipe please.

Many of us serve fish "head on". Many don't like that, but it's a cool presentation I think. And some of the most tender parts of many fish are in the cheek and throats.

Jim
I have posted my recipe already.:thumbup:
 

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Discussion Starter #9
I am so happy you guys like it. Here is my recipe.

Main ingredients: 1 piece of carp/silver cap head (1kg), chopped pepper.
Seasonings: 2g salt, 3.5g monosodium glutamate, 1g of sugar, 35g hot sauce, 60g salad oil, 10g red oil, 10g ginger, 8g onion.

Production steps:
1. Wash the fish head clean and cut it into two halves, fish head back connected, chop pepper, chop green onions, mince ginger, and finely chop half garlic.

2. Then put the fish head in the bowl, then coated with oil.
3. Chopped pepper, ginger, salt, black beans, cooking wine sprinkled on the fish head.
4. Add water in the pot, after water boiling, put the bowl even with the fish head into the pot, steam until well cooked (about 10 minutes).

5. Spread chopped garlic and Onions minces on the head, then steam it for a minute.
6. Remove the bowl from the pot, then wok on the fire, put the oil till fry well hot, scoop up oil and pour on the fish head.
7. Serve.
 

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Discussion Starter #15
Jim is correct. Presentation is everything and that plate looks great! Personally I don't think I would care for carp but have never tried it. But one thing for sure is that really looks appetizing :thumbsup:
Thanks~ I have posted my recipe already.:):)
 
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