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  Recipe Home » Fish » Bean Curd With Carp
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  Bean Curd With Carp
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 221
Ingredients:
2 each Tofu Squares
1 each Carp
3 cup Oil
1 tbsp Spring Onion, minced
1 tbsp Ginger, minced
1 tbsp Garlic, minced
1 tbsp Chili Nam Yuey
2 tbsp Soy Sauce
1 each Wine, to taste
2 tsp Salt
3 cup Soup Stock
1 tbsp Cornstarch Paste
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. Posted by James Lor.
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