Grilled Carp with Basil

Name: Grilled Carp with Basil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A carp; A handful Perilla; Some ginger; 3 pcs Little Red Hot Pepper; 2 parsley; 2 shallot; Some oil; Some salt; Some Soy sauce; Some Cooking Wine

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It is said that "four legs are not as good as two legs, two legs are not as good as one leg, and one leg is not as good as no legs." This legless animal is a fish. This saying fully shows the nutritional value of fish, but there is a kind of fish, but it is Many people dislike it, the price is cheap but no one eats it.
This is the carp.
However, the evaluation of many foodies carp is: it is fishy and not tasty. Meimei wants to tell you that people who say that carp is fishy are definitely something that has not been done well. It is the main cause of the fishy smell. As long as this step is done, the carp is really very, very fresh, and it is very fresh. At the moment of the price increase, it is a pity that the carp, which costs 8 yuan a pound, is really missed!

Grilled Carp with Basil

1. The ingredients are ready. Our Hunanese cook fish and like to pair it with a handful of perilla. Perilla is a wild plant with a strong fragrance. It can be eaten as medicine or as an ingredient, whether it’s its leaves or its ingredients. We can all use it. Perilla can help us dissipate the cold in our body. Especially for people with heavier moisture, eat some perilla appropriately. The basil has a very good effect in removing fishy, and it is the best match with fish and shrimp snails. It is fresh and tender, especially delicious!

2. The carp is killed. After removing the scales, pull out the fishing line. The fishing line is actually very simple. Cut a knife behind the gills and you can see a white spot. Use your fingernails to pinch the white spot and pull it out while slowly pulling it out. Use Ning to pat the fish body with one hand, so that the fishing line can be easily pulled out.
Fishing line is also called "fishy gland". The mucus secreted by this mucous gland contains fishy trimethylamine. At room temperature, trimethylamine is easy to volatilize from the mucus and spread in the air. People smell this volatilized smell in the air, which is a fishy smell. Therefore, removing the line when making fish will eliminate the fishy smell. The reason why many people say that carp fishy is not tasty is actually because the fish line has not been removed.

3. Hit crossed flower knives on both sides of the carp's body.

4. Cut the small sharp corners into sections, shred the ginger, and slightly chop the perilla.

5. Put a little bit more oil in the pan than fry, slide the fish into the pan gently along the side of the pan, and slowly fry the fish until browned over medium and low heat.

6. If the pan is relatively small, turn it slightly while frying, so that the head and tail of the fish can be evenly heated. After the pan is fried, gently turn the fish over, and both sides will be browned.

7. Take the fried fish out, leave the bottom oil in the pan, pour the ginger and red pepper segments into the pan and stir fry for a fragrance.

8. Pour half a cup of water, add light soy sauce, and bring to a boil.

9. Sprinkle in pieces of perilla and cook for a while with salt.

10. Put the fried fish in the soup, cover the pot and cook for about five minutes.

11. You can leave the pot with a little soup left in the pot.

Tips:
The stems and leaves of perilla can be used in vegetables. Regardless of the hard stems, they are especially soft when cooked. Perilla and fish are really a perfect match. You must eat more in autumn.

After reading this article, I think everyone should know that if you are allergic to other fish, then don’t eat carp. The high content of high albumin in carp is the main cause of allergies. For healthy people, Feel free to eat carp boldly. The price is cheap and nutritious. Pork is so expensive nowadays. It's better to eat more carp tonic.