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Carp with Coriander & Thai Basil

Carp with Coriander & Thai Basil
© Stine Christiansen
Home Food & Drinks Recipes Cooking Carp with Coriander & Thai Basil

Carp with Coriander & Thai Basil

Fish
Asian flavours

Quality Amur carp farmed in Austria is an incredibly fine, delicately flaky, white-fleshed fish. If you can't find it, the recipe works just as well with sea bass or turbot!

Ingredients (4 servings)
1.2 kg Carp, cleaned ready to cook (scaled and gutted)
100 g fresh ginger, peeled and cut into thin strips
6 red Thai chillies (or more, depending on taste), seeds removed and finely chopped
20 g dried wood ear or oyster mushrooms
3 handful garlic, finely chopped
1 unwaxed lime or lemon, peel sliced into thin strips, plus the juice
6 tablespoon(s) fish sauce
3 tablespoon(s) soy sauce
2 spring onions, finely chopped
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil leaves
vegetable oil
steamed jasmine rice, to serve
  • Preheat the oven to 200°C. Brush a baking tray with oil. 
  • Soak the mushrooms in hot water for 20 minutes then cut into bite-sized pieces. 
  • Spread half of all the spices and the mushrooms on the baking tray. Place the fish on top and sprinkle over the remaining spices.
  • Season with 3 tablespoons of fish sauce and 3 tablespoons of soya sauce, then seal the tray with aluminium foil so that the fish can steam in the spices.
  • Cook in the preheated oven for about 25 minutes.
  • Leave to rest for ten minutes, then remove the foil, sprinkle with the coriander and Thai basil leaves and the spring onions, drizzle with the juice of the lemon or lime and season to taste with the remaining fish sauce and soya sauce.
  • Serve with steamed fragrant jasmine rice.
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