As a variant to the “carp blue” have the fishmonger cut the fish in half lengthwise.
These two halves are placed with the cut surface on the tray. So that the spices can penetrate nicely and the fish is guaranteed to cook evenly, the carp is chiseled, as the expert says: with a sharp kitchen knife exact cuts are made, which offer up to the middle bone. Now spices are spread on the skin side and the fish is baked in a hot oven for about 20 to 30 minutes (depending on the thickness). Serve with stir-fried greens: celery, leek, carrots – simply tossed in the wok for seconds – and, of course, fragrant long-grain rice! Place the carp on a baking tray as described above. Starting diagonally behind the head, make three to four deep cuts parallel to the tail end. Drip soy sauce over it, then sprinkle sugar evenly over it. Put ginger, garlic and diced (fresh) or crumbled (dried) rings and chilies of spring onions on top. Finally, drizzle everything together with oil (both types mixed). Bake at 200 degrees Celsius for about 20 minutes, until the meat turns out juicy at the interfaces.
Place on a platter on the table. Serve with stir-fried Chinese vegetables and long grain rice! Drink: A spicy, full-bodied Sauvignon from Friuli.
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