How to Make Delicious and Easy Crispy Fried Carp Wrapped in Rice Paper

How to prepare Fried Carp Wrapped in Rice Paper

• 1

  Prepare the carp

  After purchasing the carp, you should use scissors to cut the gills and fins, then rinse thoroughly under running water.

  Use scissors to cut along the belly of the fish, then remove all the innards. Use coarse salt to rub thoroughly to clean out all the dirt inside the fish’s belly. Make a few cuts on the fish’s body with a knife to help it cook faster.

  How to remove the fishy smell from carp

  • After the carp is cleaned of scales and all the innards are removed, you can use salt to rub the entire body of the fish from the inside out to remove dirt, then rinse with clean water.
  • You can also soak the fish in salt water for about 5 – 10 minutes to help it release all impurities and effectively remove the fishy smell.
  • After rinsing, let it drain and use paper towels to dry off any remaining water on the fish’s body.

  

  
• 2

  Prepare other ingredients

  Pineapple should be peeled, eyes removed, and then sliced thinly. Cucumbers, after being washed, should be cut in half and then sliced thinly.

  Garlic and chili should be minced.

  

  

  

  
• 3

  Make fish sauce

  Add minced garlic and chili into a bowl, squeeze the juice from 2 limes (about 2 tablespoons), add 100ml fish sauce, 2 tablespoons sugar, 1 teaspoon monosodium glutamate, and mix well.

  Add water, stir until everything is dissolved, and adjust the seasoning to taste to finish.

  
• 4

  Fry the fish

  Heat a pan with oil, when the oil is hot, drop the fish in and fry so that the oil fully submerges the fish. Fry until one side of the fish is golden, then flip it over and continue frying on medium-low heat.

  When the fish is golden brown on both sides, you can turn off the heat, remove the fish from the pan, and place it on a plate.

  How to fry fish crispy and delicious without splattering oil

  • You should use a lot of oil, ensuring that the fish is fully submerged. It’s best to use a deep, large pan for frying the fish.
  • Wait until the oil is really hot before adding the fish; you can use chopsticks to touch the bottom of the pan, and if you see small bubbles rising, it’s ready.
  • Only flip the fish when one side is golden brown; otherwise, the fish can easily break apart and won’t taste good.
  • You should use paper towels to absorb excess moisture from the fish to prevent oil from splattering during frying.

  

  

  

  
• 5

  Final Product

  Arrange the fish on the table and get ready to enjoy it, take a piece of sweet fish meat wrapped with fresh vegetables, a few slices of cucumber and thinly sliced pineapple, then tightly roll it up with chewy rice paper. Dip it in sweet and sour sauce for an incredible taste.