Grilled Carp with Stuffed Vegetable Filling

1. 1 Carppack 1 kg ≈ $7.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
2. 2 Soy sauce 25 ml
3. 3 Onions≈ $1.60 per kg 65 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Tomatoes≈ $4.67 per kg 85 g
6. 6 Fresh ginger≈ $8.00 per kg 10 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Khmeli-suneli 2 g
9. 9 Cardamom to taste
10. 10 Sunflower oil 14 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Clean the carp¹, remove the innards and gills, rinse, and pat dry. Make shallow slits along the sides.

2. Mix half the soy sauce, hmel-suneli, cardamom, grated ginger, and half the oil. Coat the fish with the mixture and marinate for 30–45 minutes.

3. Chop the onion³ and grate the carrot⁴. Sauté in the remaining oil for 7 minutes until tender.

4. Combine the vegetables with the remaining soy sauce and finely chopped dill⁷.

5. Slice the tomato⁵ into rounds. Stuff the carp¹’s cavity with the vegetable filling and some tomato slices, securing with toothpicks.

6. Place the fish on an oiled grill rack and cook over medium heat for 10–12 minutes per side until golden and fully cooked—flakes should pull away easily from the bone.

7. Serve with the remaining tomato⁵ slices.