Recipe with a Regional Flavour

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