Grilled Filet Carp

Name: Grilled Filet Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Carassius auratus; 20g Honey sauce; a little shallot; a little ginger

by Pomegranate tree 2008

5.0 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

The meat is delicate and fragrant. The most important thing about it as a grilled fish is that it is rich in fat. It is the most popular grilled fish in our area. I wonder if you have this kind of fish? What is its name? You should also pay attention when eating scallops. Although its bones are not hard, there are many burrs, so you have to eat slowly. "

Ingredients

2 pieces Carassius Auratus
20g Honey Sauce
a little Shallot

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a little Ginger

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Grilled Filet Carp

1. The filet crucian is fresh, and the scales and internal organs are removed and cleaned.

2. In order to make the fish flavour, cut a few cuts diagonally on the back of the fish, cutting both sides.

3. To adjust the sauce, add less water to the honey sauce and mix well.

4. Coat both sides of the carp with the sauce, and massage it with your hands repeatedly to make it taste better.

5. Shred green onion and slice ginger.

6. Stuff the green onion and sliced ginger together into the belly of the fish. Place the remaining bits on the back of the fish and marinate for more than 30 minutes. Turn the noodles in the middle to make it more delicious.

7. Put a piece of tin foil on the bottom of the baking tray, and put the fish on the top.

8. Preheat the oven, fire up and down, middle level, and bake at 180 degrees for 40 minutes.

9. Take the center out and brush the remaining sauce on the scaly carp, then put it in and continue to bake it until cooked.

Tips:
1. The carp itself has oil, so you don't need to brush the oil again when grilling.
2. The temperature and time of the oven should be adjusted according to your own oven on the one hand, and the size of the fish should be taken into consideration on the other hand. Larger fish will take longer and smaller ones will take shorter time.
3. The fin carp has more burrs, so eat slowly. In addition, the head of the carp has no meat. You can also remove it and bake it.

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