Bean Curd With Carp

Recipe Ingredients

2		Tofu squares
1		Carp
3 cups	711ml	Oil
1 tablespoon	15ml	Spring onion - minced
1 tablespoon	15ml	Ginger - minced
1 tablespoon	15ml	Garlic - minced
1 tablespoon	15ml	Chili nam yuey
2 tablespoons	30ml	Soy sauce
		Wine - to taste
2 teaspoons	10ml	Salt
3 cups	711ml	Soup stock
1 tablespoon	15ml	Cornstarch paste

Recipe Instructions

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.

Source:
Mexican Family Cooking

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