Tượng carp is a freshwater fish from the South, belonging to the black carp species. When grown, the carp can weigh up to a few kilograms. When cooked, it is white like chicken meat, firm and sweet, and is a precious food with healing properties.
This type of fish is rich in protein, low in fat, and contains vitamins B2, D, E, PP, and minerals such as calcium, phosphorus, iron, sulfur, phosphorus. Chinese medicine believes that carp has a sweet and salty taste, a neutral nature, and enters the spleen and kidneys. It is suitable for people with weak physical condition, weak limbs, asthma, and poor digestion. It is very good for health. You can consume 100-300g daily by simmering, boiling, stewing, or frying.
Carp is often used to cook dishes and medicinal foods to nourish health such as braised carp with pickled vegetables, carp porridge, and plain braised carp. Among them, braised carp with soybean paste is very appealing and easy to make.
Braised Carp with Soybean Paste
Ingredients
– Carp
– Soybean paste
– Pickled mustard greens (or replace with pickled radish or green bananas or pickled bamboo shoots)
– Ginger, onion
– If you like spicy, you can add chili
– Fish sauce + salt to taste
How to braise the fish
– Marinate the fish for about 30 minutes. After processing the ingredients, you arrange a layer of ginger leaves at the bottom of the pot, then put the fish and pickled mustard greens on top, and pour in the soybean paste, covering the fish. Place it on the stove and simmer over low heat for about 2 hours for the sauce to penetrate the fish.
– If braising in a pressure cooker, choose the stew mode. When the pressure cooker is finished, the bones are tender and wait for the pressure to release before opening. You cook on the lowest setting until the water is evaporated, and the surface of the fish becomes dry.
– The ingredients of the braised carp with soybean paste have a fragrant aroma with a brown color that is extremely appealing and eye-catching, truly representing the taste of the North. The fish is firm, the meat is fragrant with the combination of soybean paste and ginger, ensuring a satisfying meal.
Braised Carp with Pineapple
Ingredients
– Carp: 1kg
– 1/2 pineapple
– Green onions, hot peppers
– Fish sauce, sugar, pepper, cooking oil
How to cook braised carp with pineapple
– Rinse the carp, use a knife to make a few cuts on both sides of the fish to allow the seasoning to penetrate better.
– Marinate the fish with a little fish sauce, half a spoon of sugar, a little pepper, and some cooking oil. Cooking oil helps make the fish meat softer. Rub the seasoning evenly so that the flavors penetrate deeply, then let it sit for about 15 minutes for the seasoning to be absorbed.
– Chop the green onions, cut them into long pieces. Slice the pineapple into slices about 1cm thick. Crush the hot peppers, about 2-3. The peppers help enhance the flavor of the dish, but be careful not to add too many as it may affect the sweet taste of the fish meat.
– Place the fish in the pot along with the peppers, add a little water about equal to the surface of the fish, and simmer over low heat for about 10 minutes. Then, add the pineapple to the pot and continue cooking until the remaining liquid gradually evaporates. When braising, occasionally use a spoon to evenly pour the fish sauce in the pot onto the fish so that the top does not become dry and the braised fish absorbs the seasoning better.
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