STYLE
Carp the Asian Way
Ingredients for 2: 400g carp
Tempura: 150g plain flour, 100g corn starch,
250ml water, salt
Thai coconut sauce: red curry paste (1tsp),
45g red onions, 1 whole lime, 50g coconut
oil, 15g ginger, 1 garlic clove, tomato puree
(1tbsp), 1dcl coconut milk
Mango salad: 100g fresh mango, 50g red
onion, 60g carrots, 20g coriander, 5g chilli, soy
sauce (3tbsp), sesame oil (1tbsp), 45g fresh
red peppers, fish sauce (1tsp)
Preparation:
Cut carp into 2cm strips and salt. In a mixing bowl, prepare tempura (combine
flour, starch, salt and cold water and cool for 10 minutes). Heat oil in a pan to
180°C. Coat fish slices first in flour, then tempura, then fry on each side until
slightly golden. In a saucepan, heat the coconut oil and fry sliced red onion.
Add sliced garlic clove, curry paste, tomato puree, diced ginger, lime juice and
pour coconut milk. Add soy sauce, fish sauce and cook. Cut salad ingredients
into thin slices, add oil, soy and fish sauce, mix and serve.
Text: David Valíček
Foto: Radim Kolibík, Igor Kluziok
www.foodatelier.cz
POSITIV 4/2021 ǀ 101