Yield: 4 Servings
|2 eaches||Tofu Squares|
|1 tablespoon||Spring Onion, minced|
|1 tablespoon||Ginger, minced|
|1 tablespoon||Garlic, minced|
|1 tablespoon||Chili Nam Yuey|
|2 tablespoons||Soy Sauce|
|1 x||Wine, to taste|
|3 cups||Soup Stock|
|1 tablespoon||Cornstarch Paste|
Cut tofu into 1½" by ½" 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.