| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
|
(2.5-3 pound) carp |
| 2 |
|
Scallion stalks |
| 1/4 |
c |
Chicken fat |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 3/4 |
c |
Water |
INSTRUCTIONS
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Cut scallions in 1/2-inch sections. Heat chicken fat in a large, deep
pan. Add scallions and stir-fry to brown lightly. Add carp and brown
quickly (about 3 minutes on each side).
3. Pour soy sauce and sherry over. Cook 1 to 2 minutes over moderate heat.
4. Add water and bring to a boil; then sinmer, covered, 7 minutes more.
Gently turn fish over. Cook, covered, another 7 minutes and serve.
NOTE: Carp is noted for the delicacy and soft texture of its flesh. The
chicken fat enhances these qualities. VARIATION: For the scallions,
substitute 2 garlic cloves, crushed.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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