Poached Carp Fillet Recipe

Poached Carp Fillet Recipe Recipe

Today I found beautiful silver carp fish fillets at the market. I decided to oven poach the fillets, which makes the preparation pretty quick. The cooking time is very approximate as it depends on the size of the fillets and the baking dish. I usually watch the fish closely as soon as the poaching liquid starts bubbling. The fish will become opaque and will shrink up slightly when it's done.  

I made a caramel sauce to accompany the fillets using sugar, coconut soda, fish stock, leeks, wasabi, kaffir lime leaves and black pepper. It’s so tasty, it could make just about anything taste great!


Yields: 8 servings

4 carp fish fillets
Juice of 1 lime
1 teaspoon wasabi powder
1 leek, coarsely chopped
¼ cup canola oil (or any neutral oil)
2 tablespoons ginger garlic paste (click on the link for the recipe)
1 kaffir lime leaf
3 tablespoons palm sugar
¾ cup coconut soda (or water)
1 cup fish stock, warm
½ teaspoon salt
4 tablespoons soy sauce, to taste
1 teaspoon black pepper, freshly cracked


Preparing the fish: Rinse and pat dry. Place them in a deep dish. Barely cover with water and add 1 tablespoon lime juice. Mix well and let stand for about 5 minutes.

Discard the water. Pat dry using paper towels. Sprinkle with wasabi powder. Drizzle with a little oil. Marinate the fish for no more than 30 minutes.

Assembly time

Preheat the oven to 450°F.

In a small saucepan, add the palm sugar, stir well, then cover with the coconut soda. Bring to a boil. It's important to watch the caramel carefully; as soon as the edges of the pan start caramelizing (about 5 minutes), immediately lower the heat to medium-low. Gently jiggle the pan in circles. Add  soy sauce and ginger garlic.

Cover a baking dish with the leeks, add the kaffir lime leaf and top with the fish fillets. Add the warm caramel sauce. Cover with fish stock  (it should barely cover the fish fillets). Drizzle with oil. Cover with a sheet of aluminum foil. 

Place the fish in the oven and cook for 10 minutes. Decrease the temperature to 425°F and continue cooking an additional 20-25 minutes until the fish becomes opaque. Remove the pan from the oven. Drizzle with the rest of the lime juice. Transfer the fish onto a platter. Let the fish rest for at least 15 minutes before serving. Check doneness. Transfer to a serving platter. Sprinkle with black pepper.

Bon appétit!


All the ingredients listed above can be found in Asian stores.

We're very lucky to get kaffir lime leaves from our garden. They're very useful and smell so nice. If you have the space to plant a kaffir lime tree, go for it; it's a good investment if you're into Asian cooking.

Published By: Jacqueline Pham on July 23, 2012.


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