Recipe Tip: Carp with Coriander & Thai Basil
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Quality Amur carp farmed in Austria is an incredibly fine, delicately flaky, white-fleshed fish. If you can't find it, the recipe works just as well with sea bass or turbot!
- 20 gdried wood ear or oyster mushrooms
- 100 gfresh ginger, peeled and cut into thin strips
- 6red Thai chillies (or more, depending on taste), seeds removed and finely chopped
- 3 clove(s)garlic, finely chopped
- 1unwaxed lime or lemon, peel sliced into thin strips, plus the juice
- 1 ⅕ kgCarp, cleaned ready to cook (scaled and gutted)
- 6 tablespoonsfish sauce
- 3 tablespoonssoy sauce
- 1 bunch(es)fresh coriander, leaves picked
- 1 bunch(es)fresh Thai basil leaves
- 2spring onions, finely chopped
- vegetable oil
- steamed jasmine rice, to serve
Step 1Preheat the oven to 200°C. Brush a baking tray with oil.
Step 2Soak the mushrooms in hot water for 20 minutes then cut into bite-sized pieces.
Step 3Spread half of all the spices and the mushrooms on the baking tray. Place the fish on top and sprinkle over the remaining spices.
Step 4Season with 3 tablespoons of fish sauce and 3 tablespoons of soya sauce, then seal the tray with aluminium foil so that the fish can steam in the spices.
Step 5Cook in the preheated oven for about 25 minutes.
Step 6Leave to rest for ten minutes, then remove the foil, sprinkle with the coriander and Thai basil leaves and the spring onions, drizzle with the juice of the lemon or lime and season to taste with the remaining fish sauce and soya sauce.
Step 7Serve with steamed fragrant jasmine rice.
Step 8Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood
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Step 11Red Cabbage and Citrus Fruit Coleslaw Red cabbage tastes best raw. Sceptical? Try this wonderfully refreshing winter salad and let yourself be convinced! Salad
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