Use tweezers to remove the remaining bones from the carp fillets. Rinse the cooled fillets and dry with kitchen roll. Make a few cross incisions on the skin side and cut diagonally into 3 on-the-spot pieces each. Stir the 5-Spice Powder, soy sauce, lime juice, 2/3 of the sesame oil and cornstarch to make a marinade. Place the fish fillets in a shallow work bowl and rub both sides with the marinade.
Cover and refrigerate for 1 hour, turning once in between to coat the other side.
Oil the baking tray lightly, turn the fish fillets once again in the marinade on the other side, then place them skin side up on the baking tray. Grill on the highest setting in the heated oven under the broiler on the 3rd rack from the bottom for 10 min. until crispy. 3.
Clean the chili peppers, remove the seeds and cut into fine cubes.
Peel the garlic cloves and chop finely. Peel and very finely dice the ginger root. Mix the chili peppers, garlic and ginger.
Remove the skin from the carrots, clean the leeks and cut both into very fine strips.
Roast the sesame seeds in a frying pan without oil. Heat the vegetable oil in a wok until very hot. Add the chili, garlic and ginger mixture to the wok and stir-fry. Add the vegetable strips and stir-fry for 3-4 minutes. Season with the remaining sesame oil and a little salt.
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