Chinese Seafood Recipes - Carp with Tofu Recipe

Ingredients

• 1 carp

• 60 ml/4 tbsp groundnut (peanut) oil

• 225 g/8 oz tofu, cubed

• 2 spring onions (scallions), finely chopped

• 1 clove garlic, finely chopped

• 2 slices ginger root, finely chopped

• 15 ml/1 tbsp chili sauce

• 30 ml/2 tbsp soy sauce

• 500 ml/16 fl oz/2 cups stock

• 30 ml/2 tbsp rice wine or dry sherry

• 15 ml/1 tbsp corn-flour (cornstarch)

• 30 ml/2 tbsp water

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Method:

1. Trim, scale and clean the fish and score 3 lines diagonally on each side. Heat the oil and fry the tofu gently until golden brown.

2. Remove from the pan and drain well. Add the fish to the pan and fry until golden brown then remove from the pan.

3. Pour off all but 15 ml/1 tbsp of oil then stir-fry the spring onions, garlic and ginger for 30 seconds. Add the chili sauce, soy sauce, stock and wine and bring to the boil.

4. Carefully add the fish to the pan with the tofu and simmer, un­covered, for about 10 minutes until the fish is cooked and the sauce reduced.

5. Transfer the fish to a warmed serving plate and spoon the tofu on top. Blend the corn-flour and water to a paste, stir it into the sauce and simmer, stirring, until the sauce thickens slightly. Spoon over the fish and serve at once.