Free Chinese Recipes

Ingredients

• 675-900 g (1 1/2-2 lb) carp
• 15 ml (1 tablespoon) salt
• 3 slices root ginger
• 3 stalks spring onion
• 2 small carrots
• 375 ml (3/4 Pint) stock
• 1 chicken stock cube
• 30 ml (2 tablespoons) dry sherry
• pepper to taste

Serve 6-8

** Free Chinese Recipes **

Method:

1. Cut the fish into a dozen chunks. Rub the pieces with the salt and leave to season for 30 minutes. Shred the ginger and cut the spring onion into large sections and the carrots into strips of similar width and length.

2. Heat 250 ml (1/2 pint) oil for semi-deep-frying in a deep-sided frying pan. Put the fish into the hot oil piece by piece. Turn the chunks over a medium heat for 4-5 minutes until they begin to brown. Drain away all the oil.

3. Add the ginger, spring onion and carrots to the fish pieces in the frying pan. Pour in the stock, and add the stock cube. Bring to the boil, and simmer gently for 10 minutes.

4. Sprinkle constantly with the sherry, and the pepper to taste. Serve in a deep-sided china or glass dish.