Seafood Recipes - Carp Steamed In White Wine

Ingredients

• 1 x 3lb (1 x 1.5kg) carp, cleaned and gutted

• 2/3 cup (150ml) water

• 2/3 cup (150ml) beef stock

• 1 1/4 cups (300ml) dry white wine

• 3 tbsp soy sauce

• 1 1/2 tbsp sesame oil

• 1 bunch of watercress, shredded

STUFFING

• 4 tbsp rice, soaked in cold water and drained

• 4 slices Canadian (lean) bacon, chopped

• 1 chicken stock (bouillon) cube, crumbled

• 3 inch (7.5cm) piece of fresh green ginger, peeled and finely chopped

• salt and pepper to taste

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Method:

1. TO MAKE STUFFING: Combine all the ingredients and stuff the mixture into the fish. Close the cavity with a skewer or trussing needle and thread.

2. Put the carp into an oval-shaped heatproof casserole and pour over the water. Fill the bottom part of a double boiler or steamer to a depth of 5cm/2 inch with boiling water. Put the casserole in the top part and cover. Place the boiler or steamer over moderate heat and steam for 45 minutes.

3. Pour the stock and wine into the casserole and steam for a further 45 minutes or until the fish flesh flakes easily. Transfer the fish to a warmed dish and reserve the cooking liquid.

4. Combine the soy sauce and sesame oil and pour over the fish before serving.

5. To serve the cooking liquid as a soup, stir in the watercress and bring to the boil. Boil for 2 minutes before serving.