Delicious Asian-Style Poached Carp Fillet
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat8gram
Protein28gram
Ingredients
- Carp fillets, skin on (choose fresh, firm fillets with a mild scent)500 g
- Fresh ginger, thinly sliced4 cm
- Garlic cloves, smashed3 pieces
- Spring onions, cut into 5 cm lengths2 pieces
- Light soy sauce3 tbsp
- Shaoxing wine (or dry sherry as substitute)2 tbsp
- Water or fish stock500 ml
- Sesame oil1 tsp
- Saltto taste n/a
- White pepper powdera pinch n/a
- Fresh coriander leaves (cilantro) for garnisha handful n/a
- Red chili, thinly sliced (optional for garnish)1 piece
This Asian-style poached carp fillet recipe offers a simple yet delightful way to enjoy tender, flavorful fish. Poaching the carp gently in a fragrant broth infused with ginger, garlic, and soy sauce ensures juicy, delicate texture perfect for any weeknight meal. The ingredients cost approximately $7 USD, €6, £5, or ₹550, making it an affordable and healthy option. The dish contains around 250 kcal per serving and suits an omnivore diet. This is an easy recipe with a total active cooking time of 15 minutes and total preparation plus cooking time of 35 minutes. The recipe prioritizes food safety by highlighting proper internal temperature and hygienic handling practices to keep you safe and satisfied.
Preparation instructions
Prepare Ingredients
1Pat the carp fillets dry with paper towels to remove excess moisture. This helps the broth flavor adhere to the fish. Set aside ginger, garlic, and spring onions.
Make the Poaching Broth
2In a wide skillet or shallow pan, combine water (or fish stock), soy sauce, Shaoxing wine, ginger slices, smashed garlic, and spring onions. Bring to a gentle simmer over medium heat (approx. 5 minutes). The broth should be fragrant but not boiling vigorously to keep the fish tender.
Poach the Carp Fillets
3Gently place the carp fillets skin-side down into the simmering broth. Cover the pan with a lid and reduce heat to low. Poach gently for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Use a thermometer to check that the internal temperature of the thickest part of the fillet reaches at least 63°C (145°F), which is safe for fish.
Finish and Serve
4Carefully remove the fish fillets with a slotted spatula to avoid breaking. Drizzle with sesame oil, season lightly with salt and white pepper. Garnish with fresh coriander leaves and sliced red chili if desired. Serve hot immediately for best flavor and texture.
Cooking Tips
1Use fresh carp with no fishy smell, firm flesh, and clear eyes if buying whole fish to fillet yourself.
2Avoid boiling the broth vigorously once fish is added to prevent tough, dry fillets.
3Check the internal temperature with a food thermometer for food safety and perfect doneness.
4Leftover poached carp can be stored in the refrigerator for up to 2 days in an airtight container.
5For more flavor, add a few slices of star anise or a small piece of dried orange peel to the broth while simmering.
Equipment
- Wide skillet or shallow pan with lid
- Food thermometer (recommended for checking fish doneness)
- Slotted spatula
- Knife and cutting board
- Measuring spoons and measuring jug
- Paper towels for drying fish
Shopping List
- [ ] Carp fillets (500 g) — Choose fresh fillets that smell mild and have firm flesh.
- [ ] Fresh ginger (4 cm piece) — Look for firm, unwrinkled skin.
- [ ] Garlic (3 cloves) — Select firm, plump cloves without green sprouts.
- [ ] Spring onions (2 pieces) — Fresh and crisp with white bulbs and green tops.
- [ ] Light soy sauce (3 tbsp) — Light in color and salty, for authentic flavor.
- [ ] Shaoxing wine (2 tbsp) — Available at Asian markets; substitute with dry sherry if needed.
- [ ] Sesame oil (1 tsp) — Adds aromatic richness; use toasted sesame oil.
- [ ] Fresh coriander leaves — Choose bright green leaves with no yellowing.
- [ ] Red chili (optional) — Choose firm, shiny chili peppers.
Estimated total cost: $7 USD / €6 / £5 / ₹550
FAQ
Can I use frozen carp fillets for this recipe?
Yes, you can use frozen carp fillets. Make sure to thaw them completely in the refrigerator and pat dry before poaching. This helps achieve even cooking and prevents excess water diluting the broth.
What is the safe internal temperature for cooked carp?
The USDA recommends cooking fish, including carp, to an internal temperature of 63°C (145°F). Use a food thermometer to check the thickest part of the fillet for food safety.
What can I use instead of Shaoxing wine if I don't have it?
Dry sherry is a good substitute for Shaoxing wine. Alternatively, you can use a mild white wine or omit the alcohol and add a little extra soy sauce or a splash of rice vinegar for acidity.
How do I know when the carp is perfectly cooked?
The fish will turn opaque and should flake easily when gently tested with a fork. The internal temperature should reach 63°C (145°F) to ensure it's fully cooked and safe to eat.