Citrus Carp Recipes

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CITRUS CARPACCIO



Citrus Carpaccio image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 red onion
1 kumquat
1 orange
1 bunch fresh cilantro
1 cup neutral oil
Juice of 2 limes
2 teaspoons Mexican cane sugar
Kosher salt
2 cups raw pistachios
Pinch ground cumin
Pinch dried oregano
3 red Fresno chiles
1 tablespoon extra-virgin olive oil

Steps:

  • Slice the red onion paper thin and soak in ice water until ready to use.
  • Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
  • Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste.
  • Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices.
  • Drain the red onions, pat dry and scatter over the citrus.
  • Seed the chiles and puree them in a blender with the olive oil until smooth.
  • Drizzle each plate with the chile oil and garnish with cilantro leaves.

CITRUS CARP



Citrus Carp image

Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!

Provided by Chen Hong

Categories     Chinese Recipes

Time 1h

Yield 12

Number Of Ingredients 13

½ peel of small mandarin orange
3 pounds whole carp, cleaned and scaled
2 teaspoons salt
¼ cup cornstarch
2 cups sesame oil
2 ½ tablespoons chopped garlic
3 tablespoons minced fresh ginger root
¼ cup chopped green onion
3 tablespoons dry sherry
1 tablespoon black bean sauce
2 tablespoons soy sauce
1 tablespoon white sugar
6 tablespoons chicken stock

Steps:

  • Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
  • Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch.
  • Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels
  • Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 5.5 g, Cholesterol 74.6 mg, Fat 42.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 6.4 g, Sodium 656.2 mg, Sugar 1.2 g

CARP FISH CAKES WITH CITRUS "TARTAR" SAUCE



Carp Fish Cakes with Citrus

Provided by Einat Admony

Categories     Cake     Fruit Juice     Citrus     Egg     Fish     Herb     Onion     Freeze/Chill     Fry     Passover     Mayonnaise     Lemon     Orange

Yield Makes 24 fish cakes

Number Of Ingredients 22

For sauce
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)
1 tablespoon finely grated orange zest (from 1 orange)
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
1/4 teaspoon salt
Pinch sugar
Pinch cayenne
For fish cakes
2 pounds carp fillets, skinned and cut into 2-inch pieces
1 medium onion, finely chopped
2 tablespoons chopped cilantro
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
1/3 cup matzoh meal
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup or more vegetable oil (for frying)
1 tablespoon sea salt

Steps:

  • Make sauce
  • In medium bowl, stir together all ingredients. Cover and chill.
  • Make fish cakes
  • Line large baking sheet with waxed paper.
  • Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.
  • Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.
  • In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

CITRUS CARP



Citrus Carp image

Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!

Provided by Chen Hong

Categories     Chinese Recipes

Time 1h

Yield 12

Number Of Ingredients 13

½ peel of small mandarin orange
3 pounds whole carp, cleaned and scaled
2 teaspoons salt
¼ cup cornstarch
2 cups sesame oil
2 ½ tablespoons chopped garlic
3 tablespoons minced fresh ginger root
¼ cup chopped green onion
3 tablespoons dry sherry
1 tablespoon black bean sauce
2 tablespoons soy sauce
1 tablespoon white sugar
6 tablespoons chicken stock

Steps:

  • Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
  • Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch.
  • Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels
  • Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 5.5 g, Cholesterol 74.6 mg, Fat 42.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 6.4 g, Sodium 656.2 mg, Sugar 1.2 g

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