Carp - squirrel

Category: Fish dishes
Kitchen: chinese
Carp - squirrel

Ingredients

carp 1 pc (700-1000 gr)
crumbling starch
Sauce:
tomato paste 5 tbsp. l.
water 100 ml
dry white wine 1 tbsp. l.
vinegar 1 tbsp. l.
sugar 2 tbsp. l.
salt 1 tsp
garlic 2 cloves
ginger 2 cm
starch
vegetable oil (sesame)
pine nuts, green peas a handful

Cooking method

  • Once, on one of his inspection trips in the south of China, Emperor Qianlong * visited the city of Suzhou and, dressed in common clothes, wandered the streets for a long time, listening to the conversations of the townspeople.
  • Hungry, the emperor went to the Pine and Crane restaurant. Seeing fresh carp on the sacrificial altar (according to some sources, it was a Chinese perch - auha), Qianlong * ordered to cook this fish for him. Despite the fact that the fish laid on the altar was intended as a sacrifice to the gods and ancestors, but not for food, the cook could not refuse the visitor, as he recognized him as the emperor.
  • To avoid the wrath of the gods, the chef cooked the fish so that it resembled a squirrel in shape, since the pronunciation of the word squirrel (songshu) was consonant with the name of his restaurant (songhe). The Emperor liked the dish very much, and the chef received the highest praises.
  • Since then, fish cooked in this way has become known as protein fish. The dish quickly gained popularity throughout China and can now be found on the menu of any reputable Chinese restaurant.
  • Carp - squirrel
  • Peel the carp and remove the entrails and gills, cut off the head and set aside.
  • Carp - squirrel
  • Turn fish skin side down. Cut into fillets, removing the backbone, but so that both fillets are held on the tail.
  • We retreat half a centimeter from the dorsal fin and start filing the fish. We try to hold the knife so that it would slide along the ribs
  • Carp - squirrel
  • Repeat on the other side
  • Carp - squirrel
  • Make cuts across the fillet at an oblique angle to the table surface in increments of about one and a half centimeters, without damaging the skin.
  • Carp - squirrel
  • Then make cuts along the fillet, keeping the knife perpendicular to the table.
  • Carp - squirrel
  • (Fuh! Then I realized that in past lives I was not a Chinese ... And, although in the morning my eyes are similar to Chinese ones, my hands are not sharpened under the Chinese!)
  • We carefully look and take out the large bones.
  • Lift the fish by the tail and, turning it skin inward, gently shake it so that the cut pieces of meat come off the skin.
  • Carp - squirrel
  • Now sprinkle with starch (I used corn starch) and fillet and carp head. Before that, it would be good to dry the fillet with napkins so that there is less starch (I just sprinkled it with my fingers).
  • Carp - squirrel
  • Again, lift the fish by the tail and shake off excess starch.
  • Heat the rast in a large frying pan. oil. There should be a lot of oil - at least 1.5 cm.
  • Gently, trying to maintain the shape of the fish, but with the meat out, fry the carp in a highly heated deep fat.
  • Carp - squirrel
  • Fry the head separately. When ready, take out and put the fish on a paper napkin, allowing the excess fat to drain.
  • To prepare the sauce: add vinegar, dry wine, sugar, salt to the tomato paste diluted with water and mix, achieving a sweet and sour taste. (I didn't have wine, but there was light wine vinegar, I took 1.5 tbsp. L. And sugar 1.5 tbsp. L.)
  • Carp - squirrel
  • In a frying pan, in a small amount of vegetable oil, quickly fry finely chopped garlic and ginger.
  • Carp - squirrel
  • Add sauce.
  • When boiling, pour in a trickle of starch diluted with water (1: 2) until the required thickness is obtained, add a little sesame oil (I did not add starch to the sauce, it turned out to be thick, and there is enough starch in the fish; I had ordinary vegetable oil, you can it would be to add chili pepper to the sauce along with ginger and garlic, but I ground and sprinkled with a mixture of peppers) and remove from heat.
  • Put the fish on a plate, pour over the prepared sauce, sprinkle with fresh green peas and pine nuts (I didn't have green peas and nuts - I made celery scales and sprinkled with sesame seeds).
  • Carp - squirrel
  • For some reason, it is believed that putting a cherry tomato in the mouth of a carp is the height of perfection! Yes, you can put a lot of things in his mouth ... Lemon, pickled cucumber, sprat with the tail out ...
  • I decided to make him tongue out of pepper and green eyes out of cucumber ass
  • Carp - squirrel
  • I rarely enjoy any dish, but it's crazy delicious !!! The sauce is something magical! It turns out to be quite a lot, and it will remain for tomorrow, it will suit any dish. In general, the plates were licked clean !!!
  • PS And the fresh crunchy scales from the celery stalk turned out to be very handy !!!

Note

A source: 🔗
and 🔗

Vitalinka
Very beautiful and appetizing fish!
Gasha, you are our jack of all trades! Well done! I could never butcher fish like that.
nut
Gashenka - as always on top I take a note of the recipe - soon the ice will melt and I hope I will have a lot of carps
Gasha
Girls, thanks!

Vitalinka, I also thought that I couldn't, I had the recipe for five years ... So - try
Omela
God, what a beauty !!! GanyaWhen will this carp torture stop !!!!
Gasha
You see, friend ... in the local area this is the freshest ... So sho, forgive me!
Twist
Gasha, the fish is breathtakingly delicious!
Gasha
Thank you, Marisha! And what a delicious !!!
Twist
And what a delicious !!! Om-Nom-nom
I've already licked the whole monitor. I will definitely try to do it!
Gasha
I'm sure you can handle him better than me !!!
Sonadora
Gasha!
Nah, I can't handle that. : I'd better admire here.
Suslya
Gan, well, you are a wizard, then Japanese cuisine, now Chinese ... I sit reading and want to try and ... well, after all, I'll cut the skin! well, it won't work, damn it, squirrel
Gasha
Mang !!! First, you can do it! Secondly, you can just fry the fish well until it crisps and pour it with such a sauce to have an idea. It turns out, as it were, fish chips with sauce!

Tanya, everything will work out! I also cut in two places, well, not fatal ... Boom to train!
Luysia
I have not yet moved away from the cheesecake, but here is a fish protein!

I do not like river fish and hardly cook (first, scales all over the kitchen, then bones in my throat). But this option cannot be ignored.
Gasha
Lucy, the carp has large scales, I pull it out with my fingers and nails ... it's faster for me

There are almost no bones in this version ... So, sho cook !!!
Luysia
I will definitely cook it (if I tell my husband to clean the fish).
Gasha
Now, right now, it's time to talk! After the cheesecake !!!
Cvetaal
it is impossible to pass by such a masterpiece, in a week with my husband DR, I will try to cook
Gasha
Come on, Svetik! You need a large diameter pan! - once, and my old mother and I together weakened a kilogram carp in one sitting, that is, it means that there should be at least two carps!
Cvetaal
no, I can't do with two, I need to make a whole herd of squirrels, relatives will come in large numbers
Gasha
So count it !!! But, how will you fill your hand !!! You can go to the emperor's chef !!!
Cvetaal
good perspective however

that way 6-7 carp, I definitely need to turn it into protein
Gasha
So that's great! You will go straight to the master !!! By the way, it is very tasty and cold!

You can make one representative protein, and cut the rest of the fish into fillets, cut into pieces, roll in starch, deep-fry, and serve with sauce ... With these pieces, you can add additional volume to the protein, and make the shape more like a protein!
Cvetaal
Thank you, Gashenka, you really infected me with this dish
Gasha
Look!

Carp - squirrel

Chinese photo, not mine ...

You see, the two fillet halves are stacked one after the other, and you get a tail ... that's why - a squirrel!

I don’t understand: what is the trunk of the branch made of?
Cvetaal
crazy, what a beauty
IRR
Quote: Gasha


I don’t understand: what is the trunk of the branch made of?

: smartass: made of worms. they are there in China, they all eat what moves

Gasha!, FUCK LIKE BEAUTIFUL
Gasha
These do not move ...see, dried! Thank you, Irish!

Regarding the Chinese photo in the form of a squirrel ... This is one portion ... That is, the carp should be weighing 500-600 grams, and there are mainly large carps on sale ... If a family of four, like the IRR, then you need four small carp. Personally, I will cut them for half a day ... both because of the lack of skill, and because it is more difficult to cut a small carp - its fillet will be thinner ... But then a regular frying pan will do !!!
IRR
Quote: Gasha

... If a family of four, like the IRA,

well ... now there are already 2 people, the rest of the cats are wapting ... therefore, I have a family, probably, of more than 4 people
Luysia
Quote: IRR

: smartass: from worms. they are there in China, everyone eats what moves

Today's mailing list contains a story about a Chinese delicacy. I don’t know where to link to it, it’s very specific.
IRR
Quote: Luysia

Today's mailing list contains a story about a Chinese delicacy. I don’t know where to link to it, it’s very specific.

Prepare and a separate topic there are already worms.

not?
Luysia
Right now, I'll give you a link in a personal link, you will cook it!

Gashenka, I'm sorry! Wipe it off later.
MariV
That's what the gatherings in the tavern have brought - the squirrel is already with carp!
nut
M-dyaya, it looks like this is just the tip of the iceberg - there will still be a squirrel in fish form ...
Gasha
Take two - Squirrel!

Today I made the unfortunate salesman overfill all the carp in the aquarium, but find me an 800 gram one !!!

I didn't have a flat dish, dried worms for a branch - too ... Half of the tail had to be sacrificed for the paws, for the rest - there was a similarity with a squirrel, in my opinion ... In any case, I would probably please the visually impaired emperor !!!

Carp - squirrel
Luysia
Exactly, squirrel!
MariV
Quote: Gasha

In any case, I would probably please a visually impaired emperor !!!

Carp - squirrel
Well, yes, if he was not used to the "squirrel"!
Gasha
Alcoholics are not accepted as emperors ... My mandarin should just be a little blind ...
MariV
Quote: Gasha

Alcoholics are not accepted as emperors ... My mandarin should just be a little blind ...
... tell me .... they were smoked with opium, or what was it with ....?
Gasha
I am ashamed to ask - how do you know this? Really - also from personal experience ??? !!!
MariV
With the emperor or what?
Well, as it was yesterday, during the second Opium War between China and the Franco-British .... more in the text .......
Cvetaal
Gashenka, and yet I made this A small herd of small portioned squirrels from a large 4 kg ..... SALMON !!! It is indescribable how tasty and, what is most surprising, the SALMON in the end turned out to taste like CARP.
Opportunities, they ate almost everything cleaned up, but, however, a tiny bowl with the remains is in the withers, but she didn't take a picture, somehow unpresentable.

So take many, many thanks from my guests
Gasha
URRRRAAAA !!! This is POBEDAAA !!! Light, I was so worried !!!

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