Braised Carp In Chicken Fat #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 1 | 2.5-3 pound carp | |
| 1 | Clove garlic | |
| 3 | Fresh ginger root | |
| 4 | Scallion stalks | |
| 1/4 | c | Chicken fat |
| 3 | Tabasco sauce, more or less | |
| 2 | T | Oyster sauce |
| 1 | t | Sugar |
| Stock to cover | ||
| 2 | Cakes bean curd |
INSTRUCTIONS
Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish". Mince garlic and ginger root. Cut scallions in 2-inch sections. Heat chicken fat in a large, deep pan. Stir in Tabasco and oyster sauce. Add garlic, ginger root, scallions and sugar, and stir-fry a few times. Add carp and brown quickly on both sides. (The pan should now be very hot.) Add enough stock to cover fish. Bring to a boil; then simmer, covered, about 15 minutes. Meanwhile, dice bean curd. Transfer fish to a warm serving platter, leaving liquids in pan. Add bean curd to pan and simmer, covered, to heat through (3 to 5 minutes). Arrange bean curd cubes around fish. Pour sauce over and serve. 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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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.5mg
Potassium: 28.2mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g