Stuffed Asian Carp Recipes

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STUFFED ASIAN CARP



Stuffed Asian Carp image

This baked whole Asian carp stuffed with mushrooms is a very affordable dish. It is delicious, simple, quick, and very easy to cook. Serve with lemon slices.

Provided by DesertMama

Categories     Seafood     Fish

Time 1h45m

Yield 6

Number Of Ingredients 13

1 (2 pound) whole carp
¼ cup vinegar
lemon, juiced
salt and ground black pepper to taste
½ cup bread crumbs
½ cup chopped onions
½ cup diced mushrooms
1 carrot, finely chopped
1 tablespoon minced garlic
1 cup water
1 large egg, beaten
2 tablespoons bread crumbs, or as needed
½ cup salted butter, cut into bits

Steps:

  • Clean fish well, rinse, and pat dry with paper towels. Place fish in a shallow bowl and pour vinegar over top. Turn fish to coat and let sit for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Drain and discard vinegar from the fish. Brush fish inside and outside with lemon juice and transfer to the prepared baking dish.
  • Combine 1/2 cup bread crumbs, onions, mushrooms, carrot, and garlic in a bowl; mix in water. Stuff fish with bread crumb mixture. Score the top and brush all over with beaten egg. Cover thickly with remaining bread crumbs and butter.
  • Bake in the preheated oven, basting occasionally, for 1 hour.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 13.3 g, Cholesterol 170.9 mg, Fat 25.4 g, Fiber 2.1 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 314.3 mg, Sugar 2.1 g

ASIAN STUFFED CABBAGE



Asian Stuffed Cabbage image

This Far East take on an Eastern European specialty puts healthful ingredients front and center.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 11

8 ounces ground beef sirloin
4 ounces shiitake mushrooms, stems removed, caps coarsely chopped
1/2 cup cooked brown rice
4 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 scallions, thinly sliced
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1/8 to 1/4 teaspoon red pepper flakes, plus more for sprinkling
Coarse salt and ground pepper
1 head Napa cabbage

Steps:

  • Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and 1/2 teaspoon salt.
  • Remove 8 large outer leaves from cabbage (if leavesare less than 5 inches wide, overlap 2 leaves, side byside). With a rolling pin, roll each leaf until the stemend is pliable.
  • Dividing among leaves, mound meat mixturetoward upturned stem end. Starting from filled end,holding sides in as you work, tightly roll each leafinto a bundle.
  • Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls;cover dish tightly with aluminum foil. Bake until aninstant-read thermometer registers 160 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.

ASIAN-STYLE STUFFED PEPPERS



Asian-Style Stuffed Peppers image

This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.

Provided by Shannon Mitchell

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, divided
4 medium yellow bell peppers
1 pound beef skirt steak, cut into thin strips
ground black pepper to taste
1 small sweet onion, chopped
2 cloves garlic, diced
2 cups chopped bok choy
1 cup shredded carrots
1 teaspoon unagi (eel) sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
  • Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
  • Bake peppers in the preheated oven until tender, 30 to 45 minutes.
  • Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
  • Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
  • Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g

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