|
| |
| |||||
Title: Bean Curd With Carp
Categories: Fish
Yield: 4 Servings
2 ea Tofu Squares
1 ea Carp
3 c Oil
1 tb Spring Onion, minced
1 tb Ginger, minced
1 tb Garlic, minced
1 tb Chili Nam Yuey
2 tb Soy Sauce
1 x Wine, to taste
2 t Salt
3 c Soup Stock
1 tb Cornstarch Paste
Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the
carp. Remove the guts and the gills. Score 3 lines on each side of
fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove
and drain. Fry the carp briefly. Remove and drain. Save some oil in
the wok. Stir fry the spring onion, ginger and garlic for a few
seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce,
wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8
minutes. Remove fish with chopsticks. Save the juice in the wok.
Thicken with cornstarch past and pour on fish. From The Chinese
Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
search recipes, browse recipes, or see today's recipe
Send mail to PastryWiz
with comments about this web site. |
|