Tuesday, April 24, 2007

Braised Carp


INGREDIENTS:

Carp or other fresh water fish
3 oz. ground pork ( you can substitute it with any other ground meat )
1 Tbs minced ginger
1 Tbs minced garlic
1/2 leek
2 scallions
2 slices ginger
2 Tbs hot bean paste

(A) 2 Tbs cooking wine
1 Tbs salt
few slices of ginger and scallions

(B) 1 Tbs cooking wine
2 Tbs soy sauce
1/2 Tbs constarch
1 Tbs sugar
1/2 Tbs vinegar
1 cup water

METHOD:

  1. Clean the fish, gutted it and marinade it with (A).
  2. Pat it dry and deep fry it in medium-high oil. Put the fish in a plate and drain the oil until only about 2 Tbs of oil left.
  3. Stir-fry minced ginger, garlic, and pork. Then add hot bean paste, stir-fry until fragrant, add the remaining seasoning (B), and bring to a boil.
  4. Put in the fish, reduce heat to low, cook slowly until the flavor is absorbed, turning the fish over now and then. Remove it to the plate and pour the sauce on top of the fish.
  5. Shred leek thinly and sprinkle it on top of the fish.
NOTE: The picture I used in here is what I get from the recipe book. The original recipe is using a sliver carp head while I use the whole fish that is about 1 kg size. To make it even more easy, you can cook the sauce alone then just pour it on top of the fried fish. That way you don't have to worry about breaking the fish when you turn it ! Don't you just hate that when after very carefully you fried your fish and then before you serve it, you accidently break it apart??? This recipe is excellent to use on fresh water fish that tend to have heavier smell. Like a carp....

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