Side Pannel
Braised Carp in Chicken Fat #2
Braised Carp in Chicken Fat #2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 1 (2.5-3 pound) carp
- 1 Clove garlic
- 3 sl Fresh ginger root
- 4 Scallion stalks
- 1/4 c Chicken fat
- 3 dr Tabasco sauce; more or less
- 2 tb Oyster sauce
- 1 ts Sugar
- Stock to cover
- 2 Cakes bean curd
Directions
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Mince garlic and ginger root. Cut scallions in 2-inch sections.
3. Heat chicken fat in a large, deep pan. Stir in Tabasco and oyster sauce.
Add garlic, ginger root, scallions and sugar, and stir-fry a few times.
4. Add carp and brown quickly on both sides. (The pan should now be very
hot.)
5. Add enough stock to cover fish. Bring to a boil; then simmer, covered,
about 15 minutes. Meanwhile, dice bean curd.
6. Transfer fish to a warm serving platter, leaving liquids in pan. Add
bean curd to pan and simmer, covered, to heat through (3 to 5 minutes).
7. Arrange bean curd cubes around fish. Pour sauce over and serve.
2. Mince garlic and ginger root. Cut scallions in 2-inch sections.
3. Heat chicken fat in a large, deep pan. Stir in Tabasco and oyster sauce.
Add garlic, ginger root, scallions and sugar, and stir-fry a few times.
4. Add carp and brown quickly on both sides. (The pan should now be very
hot.)
5. Add enough stock to cover fish. Bring to a boil; then simmer, covered,
about 15 minutes. Meanwhile, dice bean curd.
6. Transfer fish to a warm serving platter, leaving liquids in pan. Add
bean curd to pan and simmer, covered, to heat through (3 to 5 minutes).
7. Arrange bean curd cubes around fish. Pour sauce over and serve.
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