Fish in Soy Sauce Recipe

Ingredients : Serves 4-6

750 g

1 tablespoon

1 stalk

2 slices

20 cups

2 dessert spoons

1 dessert spoon

4 inch

3 stalks

Seasoning :

2 tablespoons

1 teaspoon

3 tablespoons

2 tablespoons

Whole carp

Cooking oil

Spring onion, crushed

Ginger

Rice wine

Water

Cornstarch, blend with 1 dessertspoon water

Sesame oil

Lard

Ginger, shredded

Spring onions (scallions), use white part only and shredded

Red chili, seeded

Soy sauce

Salt

Sugar

Vinegar

Method :

Halve fish lengthwise from belly along central one so that the fish is split but is still joined at the dorsal fins.
Heat cooking oil in pot. Add spring onions, ginger slices, rice wine and water. Bring to the boil.
Put in fish, skin side up, and bring to the boil again. Turn off heat but cover pot and leave fish inside 10 minutes.
Drain fish and dish up. Reserve 1/2 cup of the fish stock. Sprinkle shredded ingredients over the fish.
Combine reserved fish stock and seasoning ingredients. Bring to the boil.
Thicken with cornstarch paste. Stir in sesame oil and lard.
Pour sauce over fish and serve hot.