Carp with Ginger Chinese Cabbage

For the herb paste, stir room temperature butter with 4 tbsp finely chopped parsley leaves, finely chopped garlic 1 tsp finely chopped ginger, 1 tsp finely chopped lemongrass and breadcrumbs to make a paste. Place a mug in an ovenproof dish. Rinse carp and place on mug so that it remains upright. Coat carp with the herb paste. Pour rice wine, Nolly peanut oil, prat, soy sauce and sesame oil into the dish and spread the coriander herb evenly. Roast carp in oven at 220 °C for about ½ hour. Cut Chinese cabbage into quarters lengthwise, place with carp.

Roast carp and Chinese cabbage for another 10 min.

Carp is best cut up at table: Cut into back and remove fillets from bones on left and right sides. Place on plate with juice and Chinese cabbage.

deep white wine

Our tip: It is best to use fresh herbs for a particularly good aroma!

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