Yield: 6 Servings
|1||(2.5-3 pound) carp|
|¼ cup||Chicken fat|
|2 tablespoons||Soy sauce|
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Cut scallions in ½-inch sections. Heat chicken fat in a large, deep pan. Add scallions and stir-fry to brown lightly. Add carp and brown quickly (about 3 minutes on each side).
3. Pour soy sauce and sherry over. Cook 1 to 2 minutes over moderate heat.
4. Add water and bring to a boil; then sinmer, covered, 7 minutes more.
Gently turn fish over. Cook, covered, another 7 minutes and serve.
NOTE: Carp is noted for the delicacy and soft texture of its flesh. The chicken fat enhances these qualities. VARIATION: For the scallions, substitute 2 garlic cloves, crushed.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .