Xi Hu Cu Yu from The Taste of China by Ken Hom
Carp have been domesticated and kept in ponds for many centuries in China. Valued for their golden scales as well as for their tasty flesh, they have a distinctive, rich, strong flavour. The Chines...
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Ingredients
- 2 teaspoons cornflour mixed with 2 teaspoons water
- 125 ml/4 fl oz chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons sugar
- 2 teaspoons rice wine or dry sherry
- 1.1-1.4 kg/2½-3 lb fresh whole carp or catfish or 3 fresh whole trout
- 2 tablespoons rice wine or dry sherry
- 3 tablespoons black rice vinegar
- 2 tablespoons finely chopped peeled fresh ginger root
- 3 tablespoons finely chopped spring onions
- 1 teaspoon salt
- 2 tablespoons peanut oil
- 3 tablespoons light soy sauce
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