Carp steak "Jerk" on wok vegetables

Fisch & Meeresfrüchte -

Carp steak "Jerk" on wok vegetables

recipe facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ start one day in advance

Grilling time:
⧗ individually

Grill(s) & Equipment:
• Grill, wok, bowl


Ingredients

• 8 carp steaks of 120 g each (cut from 1 carp weighing 1.5 – 1.8 kg)
• approx. 80 g jerk paste

For the jerk paste:
• 3 chili peppers
• 2 spring onions
• 1 small onion
• 2 cloves of garlic
• 20 g parsley
• 30 g fresh ginger
• 1 teaspoon each of thyme and marjoram, dried
• 2 tsp allspice, ground
• ½ teaspoon pepper
• ½ teaspoon nutmeg, grated
• ¼ teaspoon cinnamon, ground
• 1 ½ tablespoons coarse salt
• 2 tablespoons brown sugar
• Juice of 1 lime
• 3 tablespoons Jamaica rum
• 3 tablespoons soy sauce
• 3 tablespoons rapeseed oil
• 2 tablespoons white wine vinegar

For the wok vegetables:
• 3 tablespoons peanut oil
• 2 carrots, 1 leek
• 1 piece each of fresh pepper red, yellow,
orange or green
• 1 onion, 1 clove of garlic
• 1 small zucchini
• Salt, pepper from the mill. Chili, fresh ginger or soy sauce to taste
The taste


Great fish-related products are available in our shop!

Great products for smoking are available in our shop!

preparation

Scale the carp and cut into 8 pieces of 2 to 3 cm thick steaks.

Prepare the jerk paste by first chopping the solid ingredients in a food processor and then adding the liquid ingredients and blending everything into a creamy mass. Coat both sides of the carp steaks with jerk paste and leave to marinate covered in the fridge overnight.

Grill the carp steaks directly for about 3 - 4 minutes on each side. The grill should not be too hot otherwise the jerk paste will burn.

Cut all the vegetables into even strips. Heat peanut oil in a wok or iron pan, fry the vegetable strips until crispy and season with salt and pepper. Season to taste with soy sauce, chili or fresh ginger, depending on your preference.

Basmati rice goes very well as a side dish.

Tip: Jerk paste can be easily made in advance and then frozen. The paste does not solidify in the freezer and is therefore easy to remove.

Recipe by Christoph Gollenz

Christoph Gollenz aka Goli, Austrian champion, BBQ world champion 2011. With his grill team Goli & Chef Partie he is at the top of every competition. www.goli.tk

Recipe from FIRE&FOOD issue 02/2019


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