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Recipe by: andrea
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See below ingredients and instructions of the recipe
2 ea Tofu Squares
1 ea Carp
3 c Oil
1 tb Spring Onion, minced
1 tb Ginger, minced
1 tb Garlic, minced
1 tb Chili Nam Yuey
2 tb Soy Sauce
1 x Wine, to taste
2 ts Salt
3 c Soup Stock
1 tb Cornstarch Paste
Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the
carp. Remove the guts and the gills. Score 3 lines on each side of
fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove
and drain. Fry the carp briefly. Remove and drain. Save some oil in
the wok. Stir fry the spring onion, ginger and garlic for a few
seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce,
wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8
minutes. Remove fish with chopsticks. Save the juice in the wok.
Thicken with cornstarch past and pour on fish. From The Chinese
Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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