Braised Carp with Hot Bean Paste Recipe

Braised Carp with Hot Bean Paste Recipe

Ingredients:

• 1 whole carp (about 1 2/3 lbs)

• 3 tablespoons chopped green onion

• 1 tablespoon cornstarch dissolved in 2 tablespoons water

Ingredients A:

• 1 tablespoon hot bean paste

• 1 tablespoon green onion, chopped

• 1 tablespoon ginger root, chopped

• 1 tablespoon garlic clove, chopped

Ingredients B:

• 1 tablespoon soy sauce

• 1/2 tablespoon sugar

• 1/2 tablespoon white vinegar

• 1/2 teaspoon salt

• 1 1/2 cups water

Method:

1. Scale and clean the fish. Make a few diagonal cuts through the meat along the spine. The slits allow the sauce to permeat into the fish

2. Heat the wok and add 4 tablespoons oil. Swirl the oil around the wok so that three-fourths of the surface is oiled. Hold the fish by the tail and place it on the edge of wok; gradually lower the fish into the wok. Fry entire fish - head and tail, completely on one side; turn over and completely fry other side until golden. Remove or set aside.

3. If necessary, add oil to the wok. Stir fry Ingredients A until fragrant. Return the fish to the center of the wok. Add Ingredients B; cover and cook over medium heat for about 4 minutes. Turn fish, cover and cook for about 4 minutes. When the fish is cooked and the liquid has reduced to half, transfer the fish to a serving plate.

4. Add cornstarch mixture to thicken, stir. Add green onion and drizzle over the fish

If carp is unavailable, substitute perch, salmon, or sea bass.