Delicious fish in a spicy traditional sauce - baked carp in the oven in a soy-mustard marinade. A completely simple and quick step by step recipe with a photo. Video recipe.
Fishing for carp is fun, especially when the bite is good. But when all the fish is caught, the question arises of how to cook carp with minimal labor and time. I propose to make a real festive treat from ordinary river carp. Moreover, it is quite simple, the most difficult thing in it is to catch or buy fish. To do this, you just need to bake the carp in the oven in a soy-mustard marinade, which will make the meat taste much better. The fish will turn out to be quite original, at the same time exquisite. This dish will be a good alternative to regular fried fish. Soy sauce will add juiciness and bright taste to carp, and mustard will add piquancy and aroma. This “grocery” duo complements the dried herb fish seasoning. It turns out tasty and healthy.
In the preparation of this dish, a minimum amount of salt is used, and if desired, it can be completely excluded from the recipe. Thanks to this, there will be no fluid retention in the body. Also, no oil is used for cooking, which reduces the calorie content of the baked fish. And if you want to add a nutty flavor to carp, add sesame seeds to the marinade, a delicious pungency - hot or red chilli peppers.
See also how to bake carp with onion and lemon.
- Caloric content per 100 g - 115 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 30 minutes for baking. The carcass can be coated with marinade and immediately sent to bake or leave to marinate for 1-2 hours. It also takes time to clean the fish, but this work can be done by sellers for an additional fee when buying carp
Ingredients:
- Carp - 1 carcass
- Salt - a pinch
- Ground black pepper - a pinch
- Mustard - 1 tsp
- Seasoning for fish - 1 tsp
- Soy sauce - 2 tablespoons
Step-by-step cooking of baked carp in the oven in soy-mustard marinade, recipe with photo:
1. Combine soy sauce, mustard, black pepper and fish seasoning in a deep bowl. If you will not marinate, then immediately add salt to taste. If you keep the fish in the sauce for a while, then salt it before baking.
2. Stir the marinade well until smooth so that all the spices are evenly distributed.
3. Prepare the carp for marinating and frying. To do this, use a scraper to peel it off, cut off the fins and remove the gills. Slit the belly and remove the entrails. Peel off the inner black film. Wash and dry the carcass well with a paper towel.
4. On both sides of the fish, make parallel cuts at a distance of 1, 5-2 cm. Thanks to this, the fish will be better marinated and saturated with juice. Place the carp in a baking dish.
5. Spread the marinade on all sides of the carcass. If you have extra time, leave it to marinate for 1 to 2 hours.
6. Send the carp in a soy-mustard marinade to bake in a preheated oven to 180 degrees for half an hour. Serve it hot, freshly cooked after cooking. Sprinkle the fish with lemon juice before serving.
See also the video recipe on how to cook carp in soy-honey sauce.
