Pickled carp - ReCiPes

You will need

  • Carp / crucian

    1 kg.

  • Fish Sauce by Sen Soy Premium

    4 – 5 tbsp. l.

  • Rice Vinegar by Sen Soy Premium

    150 ml.

  • Lime

    2 pcs.

  • Ginger root

    100 g

  • White pepper


  • Garlic

    2 slices

  • Greens and pine nuts for decoration

  • 1.

    It is advisable to cook in the evening.

    We clean the fish of scales, viscera and bones. Cut the resulting fillet into small thin petals (0.3 * 2 * 4cm.). Rub on a grater, preferably on a fine ginger root, mix with fish, cover with cling film and leave for 20 minutes. Ginger “hides” the river fish aroma.

  • 2.

    Meanwhile, squeeze lime juice, mix with vegetable oil (4 tablespoons), branded fish sauce, Sen Soy Premium rice vinegar, chopped garlic and white pepper.
    We mix our marinade with fish, cover with a tight lid or cling film, put in the refrigerator, leave to marinate for a day.

  • 3.

    When serving, decorate with chopped herbs and pine nuts.

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