Cook Book Recipe

Ingredients:

• 800-gram carp
• 1-tablespoon wine
• 1 tablespoon hot bean paste
• 75 gram each of chopped ginger, spring onion and garlic
• 1-tablespoon cornflour
• Seasoning:
• 1-tablespoon soy sauce
• 1-tablespoon tomato sauce
• ½ teaspoon MSG
• 1-teaspoon sugar
• ¼ teaspoon salt
• ½ teaspoon each of chilli oil and sesame oil

Method:

• Clean fish, drain and pat dry. Deep-fry over high heat for 1 minute. Remove and drain.
• Heat 2-tablespoon oil in a wok and sauté hot bean paste until fragrant. Add in fish, wine and water to cover the fish.
• Add in seasoning and simmer for 20 minutes or until fish is cooked (use a wooden skewer to test if fish is cooked).
• Remove fish and place on a plate. Thicken remaining sauce with 1-tablespoon cornflour mixed with some water, and pour over the fish.
• Sprinkle with ½ teaspoon vinegar and chopped spring onions. Serve
  
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