Delicious Asian-Style Whole Smoked Carp
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat15gram
Protein40gram
Ingredients
- Whole fresh carp (cleaned, scaled, gutted) (choose a firm, fresh fish with clear eyes and no strong odor)1 kg
- Soy sauce (light)80 ml
- Shaoxing wine or dry sherry30 ml
- Fresh ginger (thinly sliced)25 g
- Garlic cloves (smashed)4 piece
- Brown sugar (preferably dark)2 tbsp
- Five-spice powder1 tsp
- Sesame oil1 tbsp
- Spring onions (cut into 5cm lengths)3 piece
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Wood chips for smoking (hickory or fruitwood like apple or cherry)50 g
Experience the rich, smoky flavors of Asian-style whole smoked carp with this simple recipe designed for everyday home cooks. Smoking the carp whole preserves its moisture and infuses it with a delicious smoky aroma, enhanced by classic Asian ingredients like soy sauce, ginger, and garlic. This recipe yields a flavorful dish perfect for family meals or special occasions. The total estimated cost of ingredients is approximately $15, €14, £12, and ₹1,200, producing about 4 servings. Each serving offers around 350 calories, making this a moderate calorie meal rich in protein. The dish is suitable for pescatarians and those seeking flavorful fish recipes. This recipe is of medium difficulty due to the smoking process and requires a total of about 3 hours including preparation and smoking time, ideal for a weekend cooking project.
Preparation instructions
Prepare the marinade
1In a bowl, mix together the soy sauce, Shaoxing wine, brown sugar, five-spice powder, and sesame oil until the sugar dissolves. This marinade will infuse the carp with authentic Asian flavors.
Marinate the carp
2Rinse the whole carp under cold running water, pat it dry with paper towels to avoid excess moisture. Make 3-4 diagonal cuts on each side of the fish to help the marinade penetrate. Place the fish in a large dish, pour the marinade over it, ensuring it seeps into the cuts. Add sliced ginger, smashed garlic, and spring onions both inside the cavity and on top. Cover and refrigerate for 2 hours to marinate.
Prepare the smoker
3Soak the wood chips for at least 30 minutes in water to prevent them from burning too quickly. Preheat your smoker or grill to a steady 120°C (about 250°F) with a set-up for indirect heat and smoke production. This low temperature ensures gentle smoking.
Smoke the carp
4Remove the carp from the marinade, gently shake off excess liquid, and place the fish on the smoker rack. Maintain the smoker temperature at 120°C (250°F). Smoke for approximately 1.5 to 2 hours until the internal temperature of the thickest part of the fish reaches at least 63°C (145°F). Use a food-safe thermometer to check this. The flesh should be opaque and flake easily when tested.
Rest and serve
5Carefully remove the smoked carp from the smoker and let it rest for 5 minutes. This allows the juices to redistribute for a moist and tender texture. Serve warm, garnished with additional spring onions or fresh herbs if desired.
Cooking Tips
1Use a clean, food-safe thermometer to verify the internal temperature of the fish reaches 63°C (145°F) to ensure it is safe to eat.
2Avoid cross-contamination by using separate utensils and cutting boards for raw fish and cooked foods.
3If you don't have a smoker, you can use a covered grill with a smoking box or a foil pouch filled with soaked wood chips.
4Try substituting Shaoxing wine with dry sherry or a mild rice wine if unavailable.
5Keep the lid closed during smoking to maintain temperature and smoke flow.
Equipment needed
- Smoker or grill with lid
- Food-safe meat thermometer
- Large mixing bowl
- Knife and cutting board
- Tongs or fish spatula
- Small bowl for soaking wood chips
- Aluminum foil (if making a smoking pouch)
Grocery Shopping List
- [ ] Whole fresh carp (1 kg) - approx. $8. Look for firm, fresh fish with bright eyes and scent of fresh water.
- [ ] Soy sauce (light) - approx. $2 for small bottle. Choose naturally brewed for best flavor.
- [ ] Shaoxing wine or dry sherry - approx. $3. Asian markets often have good quality Shaoxing wine.
- [ ] Fresh ginger (25 g) - approx. $0.50. Select ginger that is firm and smooth-skinned.
- [ ] Garlic cloves (4 pcs) - approx. $0.50. Choose firm, unblemished bulbs.
- [ ] Brown sugar (2 tbsp) - approx. $0.20. Dark brown sugar has richer flavor.
- [ ] Five-spice powder (1 tsp) - approx. $1 if buying small packet.
- [ ] Sesame oil (1 tbsp) - approx. $1. Use toasted sesame oil for best aroma.
- [ ] Spring onions (3 pcs) - approx. $0.75. Look for bright green, crisp stalks.
- [ ] Wood chips for smoking (50 g) - approx. $3. Available at BBQ or specialty stores.
Total estimated cost: $19.95
FAQ
Can I use a different fish if carp is not available?
Yes, you can substitute the carp with other freshwater fish like catfish or trout. Make sure to adapt the smoking time based on the size and thickness to ensure it reaches a safe internal temperature.
How do I know when the fish is fully cooked and safe to eat?
Use a food-safe thermometer to check the internal temperature of the thickest part of the fish. It should reach at least 63°C (145°F). The flesh will be opaque and flake easily when done.
Can I prepare the carp in advance?
Yes, you can marinate the fish up to 12 hours in advance and keep it refrigerated. However, do not leave it marinating for too long as the marinade can start to cook the fish and change the texture.
What should I do with leftover smoked carp?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold in salads or sandwiches.