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Crucian Carp in Soy Sauce in the Oven
Instructions
I cut the peeled onion into half rings 5–7 mm thick. Thin half rings caramelise beautifully under the fish and soak it in their aroma.
I lay a bed of onion on the bottom of a baking dish greased with oil. The onion works like a "protective cushion" – it stops the fish from burning and catches all its juices during baking.
In a bowl I combine the soy sauce, olive oil, lemon juice, liquid honey, garlic crushed through a press and the spices (paprika and turmeric). I mix thoroughly until smooth.
I gut the crucian carp, remove the gills and rinse it thoroughly under cold water. I make frequent crosswise cuts along the whole length on each side, down to the spine – every 1.5–2 cm. These cuts break down the small bones and help the fish soak up the marinade. I rub it with salt inside and out and place it on the bed of onion.
I stuff the cuts with small pieces of butter – about 0.5 cm in each. As it bakes, the butter melts and soaks into the flesh from the inside, making it incredibly tender.
I pour the dressing over the fish inside and out, especially generously into the cuts. I put it in the fridge for 2–6 hours to marinate – at least 2 hours for the flavours to penetrate. Then I bake it for 25–30 minutes at 200 °C in "Grill" mode (top heat) for a lovely crust.
I serve the crucian carp in soy sauce on a dish with a light vegetable side. I recommend a salad of fresh cucumbers and tomatoes with lemon juice.
Tips
- 1
Frequent cuts on the fish help to break down the small bones and let the sauce soak into the flesh from the inside – do not skip this step.
- 2
A bed of onion protects the fish from burning and keeps the golden crust – without it the fish will stick to the dish.
- 3
Marinate for at least 2 hours in the fridge – this way the fish soaks up the flavours and loses its "river" smell. I bake baked carp on a similar principle.
- 4
Serve with a sour cream sauce with herbs, or a mustard one – the Asian character of the dish comes through even more strongly.
FAQ
What fish can I use instead of crucian carp? +
Any river fish will work: carp (fattier and juicier), bream (with small bones), silver carp (neutral flavour), wild carp (a relative of carp, very similar in result), tench (tender flesh). Sea fish – sea bream, sea bass, red mullet – also works wonderfully in this marinade, but it does not need the cuts or long marinating (30–40 minutes is enough). For sea fish, reduce the baking time to 15–20 minutes – it cooks faster.
Can I cook the fish without marinating? +
Yes, but the flavour will be noticeably less rich – the marinade will only manage to coat the surface without penetrating inside. At least 30 minutes of marinating will improve the result markedly. The optimum is 2 hours in the fridge; ideally, overnight. Over the course of a night the soy sauce fully "works": it salts the flesh from the inside, removes the river smell and makes the texture firmer. If you are really short on time, increase the amount of marinade by half and baste the fish every 5 minutes during baking.
What is best to serve it with? +
It goes excellently with fluffy boiled basmati rice (a classic Asian pairing), new boiled potatoes, mashed potatoes, or a fresh vegetable salad of tomatoes and cucumbers with lemon juice. A dry white wine – sauvignon blanc or pinot grigio – suits this fish. As for sauces, besides sour cream with herbs, try tartare, garlic or a classic white wine sauce – they set off the Asian notes of the marinade beautifully.
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