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