Sauce-covered Fish

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a 1-lb. carp
1.1/2 oz. fat pork, shredded
5 chillies
1 carrot
1 heaping tablespoon lard
1 tablespoon soya souce
1 tablespoon cooking wine
1/2 teaspoon gourmet powder
1 teaspoon salt
1 tablespoon vinegar
1 heaping tablespoon sugar
2 tablespoons scallion
2 tablespoons ginger root
1 tablespoon cornflour in 2 tablespoons water

1) Scale carp. Remove gills. Chop off fins and draw. Wash it clean with cold water.

Cut scallion in fine slivers and lengths (1 tablespoon each) and ginger root in fine slivers and slices (also 1 tablespoon each).

Trim chillies of stems and seeds. Wash clean and cut in fine slivers.

Wash and pare carrot and cut in fine slivers.

2) Put fish on a strainer and dip it into boiling water for a quick parboil. (See that the whole fish is submerged for a moment.) Put it in a basin of water and, using a small knife, scrape it clean of the thin dark film on its surface. Wash it clean again.

3) Place fish on a plate. Sprinkle on salt (1/4 teaspoon) and cooking wine (2 teaspoons) and put on scallion lengths and ginger slices. Steam in a closed steamer on high fire for 15 minutes.

4) Heat fry pan and put in lard. Fry chilli slivers till dark purple. Follow with pork shreds and stir-fry. Then add slivers of scallion, ginger and carrot. Stir a few times. Add 2/3 cup of boiling water and then soya sauce, vinegar, cooking wine (1 teaspoon), salt (3/4 teaspoon), sugar and gourmet powder. Bring to a boil and thicken the sauce with cornflour solution.

Meanwhile, put steamed fish in serving plate, drain off liquid condensed from steaming, and pick off the scallion lengths and ginger slices. Pour on quickly the thickened sauce and serve.


Instead of steaming as in step 3, the carp may also be boiled.

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© 2008 Chinese Recipes