Best 3 Stuffed Asian Carp Recipes

STUFFED ASIAN CARP

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.

ASIAN STUFFED 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

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.