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Steamed carp may not be everyone’s first choice when it comes to cooking fish, as it is often perceived to have a distinct and somewhat “fishy” taste. However, with the right techniques and ingredients, it is possible to transform this humble freshwater fish into a delectable dish with sweet and succulent meat that is anything but fishy. One such method involves incorporating beer into the steaming process, enhancing the flavor profile and tenderizing the fish. In this article, we will explore how to make steamed carp with beer a delightful treat for your taste buds, offering tips and tricks to ensure your dish is infused with irresistible flavors that will leave you craving for more.
Carp is a nutritious food that can be processed into many delicious and nutritious dishes, including beer-steamed carp, which is loved by men. Join lassho.edu.vn in the kitchen to make delicious beer-brewed carp.
Prepare
15 Minutes Processing
45 minutes For
3-4 people
Ingredients for steamed carp with beer
Ingredients for steamed carp with beer
- 2kg of carp
- 300g dill
- 300g green onions
- 3 cans of beer
- 1 small piece of ginger
- 2 lemongrass plants
- 1 dried garlic
- 1 purple onion
- 2 lemons
- 1 horny chili
- 2 packs of rice paper
- 500g raw vegetables served
- Seasoning: Fish sauce, salt, pepper, vinegar
How to choose fresh ingredients
To choose fresh carp, you should choose a fish with a regular body, thick body from head to toe, even and bright scales, no bruises or scuffs, not visible to the touch.
Avoid buying fish with big belly, round fat because the fish may be farmed fish or because it contains a lot of fat, has bad roe, less sweet.
If you buy ready-made fish, note that the head of the fish still has fresh blood, does not appear foul and viscous, to the touch, it still retains good elasticity, is not soft and the outer skin changes color or has bruise.
Choose fresh carp
How to make beer steamed carp
Step 1Process materials
You bring the carp washed, scale, use salt, lemon and vinegar to rub gently all over to remove the fishy smell, then wash, remove the internal organs to drain.
Prepare the ingredients
Then, you bring the dried onion and garlic to peel, wash, and mince. Next, lemongrass is washed, smashed, taken the root and minced, the rest is steamed. Chili is washed, seeded, sliced, and dill and scallions you wash, dry, scallions cut the root and mince, keep the top a little and bring it together to steam.
You can also pick up raw vegetables, wash and dry them, peel off the peel, wash and mince them.
Step 2Marinated fish
Marinated carp
Next, you put the fish in a bowl, put in 2 tablespoons of fish sauce, 2 teaspoons of salt, 1 teaspoon of pepper, dried onion and minced garlic, ½ minced lemongrass, ½ minced ginger, and rub it all over the fish, You bring all the marinade ingredients into the fish’s belly and let the fish absorb the spices for about 20-30 minutes.
Step 3Steam the beer and finish
Steamed carp with beer, lemongrass, dill, green onion, sliced chili
After marinating the fish, prepare the steamer, put in the tops of lemongrass, some dill, a few tops of scallions and put the fish on top, pour into 2 beer cans, then cover the lid and steam for 20 minutes, then open the lid out, add the tops of scallions, leftover dill, a few slices of chili, continue to cover and steam for 4 minutes and then turn off the heat.
Finished Product
Steamed carp with beer
Steamed carp with beer is delicious with sweet flesh, attractive aroma with a hint of beer, served with rice paper and vegetables.
Above is how to make delicious steamed carp with beer, hope that the above sharing will help you have another dish for a rich daily menu. In addition, you can refer to a summary of 6 ways to make nutritious and delicious steamed carp for the whole family to make!
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lassho.edu.vn
In conclusion, making steamed carp with beer a delicious, sweet meat that is not fishy requires certain techniques and ingredients that can easily transform the dish into a delightful culinary experience. By following the steps outlined, such as using fresh and properly cleaned fish, marinating it in a mixture of beer and flavorful seasonings, and choosing complementary ingredients and accompaniments, the inherent fishy taste can be subdued, leaving behind a succulent, tender, and sweet meat. It is important to remember that personal preference plays a significant role in determining the desired flavors and textures, so experimentation and adaptation according to individual taste buds is encouraged. By employing these suggestions, one can elevate the steamed carp with beer to become a memorable and enjoyable dish for both fish and non-fish lovers alike.
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