Remove the scales from the carp, cut open the belly, and remove all the entrails along with the black film. Since we are leaving the head on, it is necessary to cut off the gills. Rinse the fish thoroughly with running water.

Remove excess liquid with a paper towel. Make deep cuts on the sides so that the large bones are not felt and the meat is pleasant to eat.

To make the sauce, pour the cream and soy sauce into a bowl. Add the fish seasoning and salt, if desired.

Using a spoon, stir the mixture until smooth.

Coat the carp with the mixture inside the belly and on all sides so that the marinade penetrates the cuts. This way, the meat will be well saturated with spices. Place the fish on aluminum foil.

Wrap the foil in an envelope.

Serve the cooked carp garnished with lemon slices and vegetables.