| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
|
(2.5-3 pound) carp |
| 1 |
|
Clove garlic |
| 3 |
sl |
Fresh ginger root |
| 4 |
|
Scallion stalks |
| 1/4 |
c |
Chicken fat |
| 3 |
dr |
Tabasco sauce; more or less |
| 2 |
tb |
Oyster sauce |
| 1 |
ts |
Sugar |
|
|
Stock to cover |
| 2 |
|
Cakes bean curd |
INSTRUCTIONS
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Mince garlic and ginger root. Cut scallions in 2-inch sections.
3. 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.
4. Add carp and brown quickly on both sides. (The pan should now be very
hot.)
5. Add enough stock to cover fish. Bring to a boil; then simmer, covered,
about 15 minutes. Meanwhile, dice bean curd.
6. 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).
7. 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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