Citrus Carp
SUBMITTED BY: Chen Hong
"Carp and Mandarin oranges are traditionally served at Chinese New Year
for good luck, this is an excellent way to get both in!"
Original recipe yield:
12 servings
PREP TIME 10 MinCOOK TIME 20 MinREADY IN 1 Hr
INGREDIENTS
1/2 peel of small mandarin orange
3 pounds whole carp, cleaned and scaled
2 teaspoons salt
4 tablespoons cornstarch
2 cups sesame oil
2 1/2 tablespoons chopped garlic
3 1/2 tablespoons dry sherry
1 tablespoon black bean sauce
2 tablespoons soy sauce
1 tablespoon white sugar
6 tablespoons chicken stock
DIRECTIONS
Soak the orange peel in warm water for 20 minutes or until it is soft.
Drain, and rinse the peel under running water. Squeeze out extra liquid.
Chop the peel and set aside.
Make 3 or 4 slashes on either side of the fish and rub the fish with
salt. Sprinkle the fish on both sides with cornstarch.
Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish
on both sides for approximately 4 to 6 minutes per side; both sides of
the fish should be browned. Remove the fish from the pan and let it
drain on paper towels
Dispense of all but 2 tablespoons of the oil (leave that oil in the pan
or wok). Bring the oil back to a high heat, mix in the orange peel,
garlic, ginger, and scallions. Stir fry for 30 seconds. Add sherry, bean
sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish
to the mixture. Cover and let cook for 8 minutes. Serve immediately.
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Coming generations will learn equality from poverty, and
love from woes."
-Kahlil Gibran,
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
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