Julliens Mud Carp

Henicorhynchus siamensis

Carp is a common name for various freshwater fish of the family Cyprinidae, a very large group of fishes that dominates the fish faunas of Eurasia and North America. In North America, the common name most frequently used for this family is the minnow family, while in Eurasia it is generally known as the carp family (Nelson 1994). As a result, some ascribe the name carp to all cyprinid fishes. In colloquial use, however, carp usually refers only to several larger cyprinid species, such as Cyprinus carpio (common carp), Carassius carassius (Crucian carp), Ctenopharyngodon idella (grass carp), Hypophthalmichthys molitrix (silver carp), and Hypophthalmichthys nobilis (bighead carp).

Carp have been important as a food fish since ancient times, and cyprinids, mainly carp, were among the first, if not the first, fish raised in aquaculture, tracing to China ca. 3500 B.C.E. In particular, carp are esteemed as a food fish in China, Japan, and Taiwan. They are also valued for angling and as popular ornamental aquarium and pond fish. The two most notable ornamental carps are goldfish ((Carassius auratus) and koi (a domesticated variety of the common carp, Cyprinus carpio. Ecologically, they are important in food chains.
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Ikan Pepes Bumbu Merah (Spicy Fish Baked In Banana Leaves)Ingredients:
  • 1 kg whole fish (carp or snapper)
  • 1 chopped tomato
  • 1 stalk green onion
  • 1 stalk lemongrass
  • 5 salam leaves
  • 50 g kemangi leaves (sweet basil)
  • salt
  • 1 tsp. sugar
  • 2 tbl. salad oil
  • banana leaves or aluminum foil to wrap
Spice paste, grind the following ingredients:
  • 2 cloves garlic
  • 4 shallot
  • 2 cm ginger
  • 2 cm turmeric
  • 50 g fresh chili pepper
  • 5 candlenut
  • 5 g tamarind
  • 1/2 tsp. salt
  • 25 cc water
Directions:
  1. Scale and clean the fish.
  2. Take out the intestines but not the egg.
  3. Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
  4. Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
  5. Add cooking oil to the spice-paste, mix.
  6. Coat fish with spice paste.
  7. Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
  8. Wrap the fish in banana leaves or aluminum foil.
  9. Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.
  10. Let it cool and grill the wrapped fish over charcoal fire.