Ingredients
2 kilo Large carp
250 gm. fresh ginger
250 gm. fresh scallions
6 tbs. oil
40 gm. wine (double distilled)
2 cups water
4 gm. msg
5 gm. coarse sea salt
dash pepper
7 to 8 droops seseme oil
1/2 tsp. sugar
8 to 9 drops dark soy sauce
12 gm. fresh coriander leaves
Preparation
Gut the carp but leave the scales intact. Carp scales have a crispy
cehwy texture and are edible.
Peel and crush the piece of fresh ginger. Remove the roots from
the scallions, then cut into halves.
Heat wok till smoking hot. Add oil. Saute the ginger and scallions
to bring out the aroma. Lightly brown the carp on both sides. Add the wine and two cups
of water. Add the coarse sea salt, pepper, msg, seseme oil and sugar.
Bring to a boil before adding the dark soy sauce (Dark soy sauce
will retain its dark color only if it is added when the liquid
is boiling). Cover and braise over high heat for 20 minutes. Taste. The carp can take in quite a lot of flavour. Add more salt to taste if required.
Thicken the sauce with starch and water. Serve, topped with the coriander.