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Ingredients :
750 g carp or any fresh water fish
2 tablespoons soy sauce
1/2 tablespoon sugar
2 1/2 cups clear stock
1 1/2 tablespoons rice wine
1 tablespoon crushed yellow bean sauce
2 scallions, chopped finely
1 slice ginger root, peeled and
chopped finely
Oil for deep-frying
Method :
Wash the fish, scale and gut. Score both
sides of the fish diagonally down to the bone to prevents the skin from
bursting and also to allows the heat to penetrate quickly. Heat up a wok
with about 4 1/2 cups of oil. Fry the fish until golden in color. Remove
and drain. Leave about 1 tablespoon
oil in the wok, put in the finely chopped onions, ginger root and
sugar. Stir to dissolve the
sugar, then add the bean sauce followed by the rice wine or
sherry, soy sauce, stock and the fish. Bring to the boil, then
reduce the heat and cook until the juice is reduced by half. Turn the fish over and
continue cooking until the juice is almost evaporated. Be careful not to break up
the fish when lifting it out of the wok. The fish needs to be
served whole with both head and tail intact.
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