Chinese Seafood Recipes - Pork-Stuffed Fish Recipe

Ingredients

• 1 large carp or similar fish

• salt

• 100 g/4 oz minced (ground) pork

• 1 spring onion (scallion), minced

• 4 slices ginger root, minced

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

• 60 ml/4 tbsp soy sauce

• 15 ml/1 tbsp rice wine or dry sherry

• 5 ml/1 tsp sugar

• 75 ml/5 tbsp groundnut (peanut) oil

• 2 cloves garlic, crushed

• 1 onion, sliced

• 300 ml/1 1/4 cups water

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Method:

1. Clean and scale the fish and sprinkle with salt. Mix the pork, spring onion, a little of the ginger, the corn-flour, 15 ml/1 tbsp of soy sauce, the wine or sherry and sugar and use to stuff the fish.

2. Heat the oil and fry the fish until lightly browned on both sides then remove it from the pan and drain off most of the oil.

3. Add the garlic and remaining ginger and stir-fry until lightly browned. Add the remaining soy sauce and the water, bring to the boil and simmer for 2 minutes.

4. Return the fish to the pan, cover and simmer for about 30 minutes until the fish is cooked, turning once or twice.