Braised Carp with Hot Bean Paste

Ingredients:

900g carp*

6C oil for frying

1T chopped green onion

Mixture1(1.5T chopped green onion, 1.5T chopped ginger root, 1.5T chopped garlic, 1.5T hot bean paste)

Mixture2(1T rice wine, 1/2t salt, 1T soy sauce, 1/2T sugar, 1T worcestershire sauce, 2C water)

Mixture3(1T cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Clean fish and drain; on one side of fish, make a few diagonal cuts through meat to central bone.

2)Heat oil for deep-frying; deep-fry fish for about 1 minute; remove and drain. Remove all but 3T oil from pan; reheat and stir-fry Mixture1 until fragrant; add fish (cut side up) and Mixture2; cover and let simmer for 10 minutes. Add Mixture3 to thicken and chopped green onion; mix lightly and remove to serving plate; serve.

Remark:

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

If preparing this dish for family, you may omit deep-frying; decrease oil to 6T and fry both sides until golden brown.

Hot bean paste: A thick, spicy paste made from ground hot red peppers and soy beans.

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