Carp is an ingredient that has long been used to prepare many delicious dishes, especially steamed dishes. Today, TasteVN will cook and share with you 2 recipes for super delicious beer-steamed carp!
1. Beer-steamed carp with spicy chili sauce
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Preparation
15 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Beer-steamed carp with spicy chili sauce For 4 people
Carp 600 gr Beer 330 ml (1 can) Chili peppers 2 pieces Dried chili 1 piece (or 3 fresh chili peppers) Ginger 1 piece (150gr) Green onions 3 pieces White vinegar 1 tablespoon (5% acidity) Soy sauce 4 tablespoons (dark soy sauce) Cooking oil 3 tablespoons Common spices a little (salt/ sugar/ monosodium glutamate)
Ingredient image
How to prepare Beer Steamed Carp with Spicy Chili Sauce
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Prepare the ingredients
After purchasing the carp, remove the gills, scrape off the scales, and wash it thoroughly with water. To eliminate the fishy smell of carp, soak the fish in diluted saltwater with a bit of minced ginger for about 15 minutes.
Then rinse it again with water, use paper towels to dry the fish, and make shallow cuts across the body of the fish so that the marinade can penetrate better.
Effective ways to remove the fishy smell from carp
- Method 1: While washing the fish, you can soak it in vinegar and white wine for about 5 minutes, then rinse it with clean water.
- Method 2: Use salt to rub on the fish’s body, then scale it and proceed to clean the fish, rinsing it again with water.
See details: 7 ways to easily and effectively remove the fishy smell from fish
Ginger is peeled, washed, 2/3 of the bulb is sliced thinly, and the remaining part is smashed and minced.
Chili peppers are trimmed, washed, and sliced thinly. Dried chili or fresh red chili is chopped small.
Green onions are trimmed, washed, the green part is chopped finely, with half of the white part cut small, and the other half left whole.
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Steamed Fish
Pour beer into a pot, place a steaming rack on top, then put the fish on a plate and place it inside the steamer, cover the pot.
Place the steamer pot on the stove, turn on medium heat to bring the beer to a boil for about 5 minutes, then turn off the heat, remove the plate with the fish, and drain the released liquid (this liquid will make the fish smell fishy).
Take another plate, arrange sliced ginger and chopped green onions on it.
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Make Spicy Sauce
Place a pan on the stove, turn on to medium heat, add 3 tablespoons of cooking oil to the pan, when the oil is hot, add the chopped white part of the green onion, minced ginger, sliced bell pepper, and chopped dried chili, stir-fry on low heat for about 5 minutes until fragrant.
Add 1/2 tablespoon of monosodium glutamate, 4 tablespoons of soy sauce, 1/2 tablespoon of sugar, and 1 tablespoon of white vinegar, stir-fry for another minute, then turn off the heat.
Then, drizzle the spicy sauce over the fish. Place the plate of fish back into the steamer, turn on the stove to medium heat until the beer boils, steam the fish for about 15 minutes until cooked!
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Final product
The beer steamed carp with spicy chili sauce is delicious when served with hot rice or vermicelli!
The light aroma of beer combined with onion and ginger is very appealing, the fish meat is sweet and slightly chewy, blending with the spicy sauce from the chili makes the dish even more attractive and delicious!
2. Beer steamed lemongrass carp
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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty level
Easy
Ingredients for Beer Steamed Carp with Lemongrass Serves 4 people
Carp 1 kg Beer 330 ml (1 can) Lemongrass 6 stalks Ginger 20 gr Ground galangal 30 gr Turmeric powder 10 gr Spring onion 30 gr Dried onion 10 gr Dill 30 gr Chili 1 piece Lime 2 pieces Chopped garlic a little Herbs a little Fresh noodles 500 gr Rice paper a little Fish sauce 4 tablespoons Oyster sauce 3 tablespoons Sugar 4 tablespoons Pepper 1 teaspoon Coarse salt a little
Image of Ingredients
How to Make Beer Steamed Carp with Lemongrass
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Prepare the Carp
After purchasing the carp, cut off the fins, scale it, and clean the fish’s intestines.
Put the fish in a bowl and wash it with a little coarse salt and lime juice, rubbing it all over the body, mouth, and inside the belly, then rinse it with water and let it drain.
How to eliminate the fishy smell of carp:
- Method 1: You can rub the carp with lime, vinegar, crushed ginger, or alcohol, or soak it in water mixed with these for about 10 – 15 minutes.
- Method 2: Soaking the fish in rice washing water or diluted salt water can also effectively eliminate the fishy smell.
- Method 3: Soaking the fish in fresh milk is also one of the quick methods to remove the fishy smell.
See details: 7 tips to easily and effectively remove the fishy smell of fish
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Prepare other ingredients
Finely chopped ginger, set aside a little for the dipping sauce, finely chopped lemongrass (the leaves), and smashed part of the root, and finely chopped a bit of the root for the dipping sauce.
Finely chopped scallion roots, keep the scallion leaves whole. A little chili, finely chopped, and a few sliced.
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Marinate the fish
Use a knife to make a few shallow cuts on the fish body to allow the fish to absorb the spices.
Place the fish in a bowl with spices including ground galangal, shallots, finely chopped scallion roots, finely chopped ginger, finely chopped lemongrass, 3 tablespoons of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1 teaspoon of pepper, mix well and rub the spices evenly onto the fish, adding a little spice into the fish’s belly to allow it to absorb the flavors while steaming.
Let the fish marinate for about 25 minutes, occasionally turning it to ensure even absorption of the spices.
Tip: You can add a little annatto oil to give the fish a beautiful golden color after steaming.
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Steam the Fish
Prepare a steamer and steaming rack. In the steamer, add: crushed lemongrass stalks, 1/2 of the scallions, and dill. Place the fish on top and finally pour in the beer.
Steam the fish on low heat for 35 – 40 minutes. After about 25 minutes of steaming, add the remaining scallions and dill on top along with a few slices of chili to enhance the aroma, while the scallions and dill maintain their beautiful green color.
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Prepare the Dipping Sauce for Steamed Fish
In a bowl, add 3 tablespoons of fish sauce, 3 tablespoons of sugar, 3 tablespoons of water, and 3 tablespoons of lemon juice and stir well to dissolve the mixture. Finally, add minced lemongrass, minced ginger, a bit of chopped dill, minced garlic, and minced chili and mix well.
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Final Product
Beer steamed fish with a fragrant aroma, no fishy smell, the scent of beer blends with green onions, dill, lemongrass, ginger,… The fish meat is tender, rich in flavor along with a super delicious dipping sauce.
Steamed fish is served with vermicelli, rice paper, aromatic herbs, and some other fresh vegetables like: cucumber, pineapple, carrot, sour starfruit, green banana,…
How to Choose Fresh and Delicious Carp
- You should choose live fish as they will be tastier and firmer. For live fish, choose those that are still swimming vigorously.
- Observe the shiny scales, clear eyes, and no scratches on the surface.
- Fish with a long and slender shape are wild carp from rivers, their meat will be firmer and sweeter compared to farmed carp.
- For pre-packaged or frozen fish, choose those with pinkish-red flesh and clear eyes.
- Do not choose fish that have scratches, pale green flesh, or a strong unpleasant odor.
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So with a few simple steps, you can make the super delicious dish steamed carp with beer with the 2 recipes that TasteVN suggests. Wishing you success!
