As the Carp with crispy bones is served, a rich aroma immediately fills the air. The fish slices have a bright red color, exuding an enticing shine. They are arranged neatly on the plate, emanating a mouthwatering scent. The fish slices melt in your mouth, with the meat separating from the bones, offering a crispy and delicious texture. Paired with a flavorful sweet and sour sauce, it leaves a lasting impression.
Ingredients for Carp with crispy bones
| Carp | 3 pieces |
| Salt | 6g |
| Pepper powder | 2g |
| Cooking wine | 10g |
| Ginger | 8g |
| Green onion | 10g |
| Starch | 10g |
| Sugar | 8g |
| Aginomoto | 3g |
| Light soy sauce | 15g |
| Mature vinegar | 10g |
| Chili paste | 7g |
| Fermented blank bean | 8g |
| Chili oil | 10g |
| Small chili pepper | 12g |
| Scallion | 10g |
| Sesame | 6g |
Steps:
1.Today, I’m going to share a recipe for Crispy Boneless Carp Fish. With this method, you won’t need to worry about swallowing fish bones anymore. First, let’s prepare the ingredients: 3 fresh carp fish. Scale and clean the fish, removing the guts and gills. Rinse thoroughly with water and chop into evenly sized pieces. Place them in a bowl filled with clean water to wash away any blood and remove the black membrane from the belly, which reduces the fishy smell. Take out the fish and proceed to the next step of marinating.
2.In the bowl, add 2 grams of salt, 2 grams of pepper, and 10 grams of cooking wine to remove any fishy odor. Cut a piece of ginger into slices and lightly crush a section of white part of a large spring onion before cutting it into segments. Mix them with the fish pieces. Add starch and mix well to marinate for 20 minutes, allowing the fish to absorb the flavors.
3.Next, prepare the sauce. Get a small bowl and add 1 tablespoon of salt, 2 tablespoons of sugar, a little monosodium glutamate, 15 grams of light soy sauce, 10 grams of aged vinegar (softens fish bones), 2 tablespoons of chili sauce, 2 tablespoons of Lao Gan Ma chili bean paste, and 10 grams of chili oil. Also, prepare a few small green peppers, sliced into rings, 2 stalks of scallions, cut into small sections, and a sprinkle of white sesame seeds. Stir well and set aside.
4.Once the ingredients are ready, we can start frying the fish. Heat oil in a pan and place the fish in a strainer to drain excess marinade, removing the ginger and spring onion. When the oil temperature reaches around 50% hot, carefully add the fish pieces one by one and fry over medium heat for 3 minutes. During this time, avoid flipping the fish pieces; instead, gently shake the pan to prevent sticking. Once the fish pieces are set, use a spoon to separate any that are stuck together. After 3 minutes, the fish should be fully fried, with a golden surface. Remove the fish pieces from the oil.
5.Increase the oil temperature to around 60% hot and repeat the frying process for another 30 seconds. This step aims to make the fish bones crispy. Then, remove the fish pieces from the oil and arrange them on a serving plate. Finally, evenly pour the prepared sauce over the fish pieces.
Tips
1.Choose fresh carp: Select fresh carp with a plump body, shiny scales, and bright eyes to ensure good texture and freshness.
2.Marinate for flavor: Before cooking, marinate the carp pieces for some time using a suitable amount of salt, cooking wine, ginger, spring onions, and other seasonings. This allows the carp to absorb the aromatic flavors and enhances its tenderness.
3.Control oil temperature and time: When frying the carp, choose an appropriate oil temperature, usually around 180°C, to ensure even heating of the fish meat, resulting in a crispy exterior and tender interior. Additionally, be mindful of controlling the frying time to avoid overcooking.
Every bite of crispy boneless carp brings immense happiness and leaves one longing for more. It is not simply a delicacy, but also a gem of Chinese culinary culture. Let us appreciate and carry forward the profound and extensive Chinese gastronomy while savoring this delicious dish.