Tuesday, April 24, 2007

Five-Spice Braised Grass Carp


1 Carp or any other fresh water fish
2 scallions
2 slices of ginger


1 Tbs cooking wine

2 Tbs soy sauce

1 tsp five spice powder


2 Tbs sugar
3 Tbs ketchup
2 Tbs soy sauce
1 Tbs cooking wine
1 Tbs vinegar
1/4 tsp salt
1/2 tsp minced ginger
1/2 tsp five spice powder
1/2 cup water


  1. Clean the fish, gutted then cut it through the bones into several pieces horizontally and marinate it in seasoning (A), scallions and ginger for 20 minutes.
  2. Heat 5 Cups of oil, deep-fry fish until golden brown, remove, discard oil.
  3. Heat 2 Tbs oil, stir-fry seasoning (B) evenly, return fish to wok, reduce heat to low, cook until the flavor is absorbed, remove and place on a plate. Serve.

NOTE: This is another excellent recipe for fresh water fish that maybe have a strong smell like a carp, but you can also substitute the carp with Pompfret. The original recipe said that this dish is better served cold. It may be made in large amounts and then stored in the refrigerator. I found that I like to eat this dish hot too...

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