Carp Sauteed With Ginger Recipe
This Carp Sauteed with Ginger makes a delicious side course ! Try out this irresistible sauteed carp with seasonings and tell me if you like it ! Your suggestions for this Carp Sauteed with Ginger welcome ! By the way did you know that the Carp dishes are holiday favorites of not only the Chinese but also the Eastern European Jews ?
Ingredients
| 1 2 pound carp | ||
| Flour | 2 Tablespoon | |
| Enough oil for deep frying | ||
| Soy sauce | 4 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Ginger slice | 4 | |
| 2 stalks scallions, cut into 1 inch sections | ||
| Hot water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
Clean the fish but do not remove the head and tail.
Score the sides about 1 inch deep, and rub the fish on both sides with the flour.
Heat a pan and fill up to 1 1/2 inches of oil.
When oil is very hot, lower the fish into it and fry for 1 minute on each side.
Tum down the heat and continue to fry 2 minutes on one side and 1 minute on the other.
Remove the fish and pour off the oil.
Return the fish to the oily pan and add the soy sauce, sherry, sugar, ginger, scallions, salt and water.
Cover the pan and turn up the heat and cook quickly for 8 minutes.
Serve very hot in a shallow bowl.
Score the sides about 1 inch deep, and rub the fish on both sides with the flour.
Heat a pan and fill up to 1 1/2 inches of oil.
When oil is very hot, lower the fish into it and fry for 1 minute on each side.
Tum down the heat and continue to fry 2 minutes on one side and 1 minute on the other.
Remove the fish and pour off the oil.
Return the fish to the oily pan and add the soy sauce, sherry, sugar, ginger, scallions, salt and water.
Cover the pan and turn up the heat and cook quickly for 8 minutes.
Serve very hot in a shallow bowl.
Chef
