Bean Curd With Carp Recipe

• 2 x Tofu Squares
• 1 x Carp
• 3 c. Oil
• 1 Tbsp. Spring Onion, chopped
• 1 Tbsp. Ginger, chopped
• 1 Tbsp. Garlic, chopped
• 1 Tbsp. Chili Nam Yuey
• 2 Tbsp. Soy Sauce Wine, to taste
• 2 tsp Salt
• 3 c. Soup Stock
• 1 Tbsp. Cornstarch Paste

1. Cut tofu into 1 1/2" by 1/2" long strips.
2. Scrape the scales off the carp.
3. Remove the guts and the gills.
4. Score 3 lines on each side of fish.
5. Heat oil in a wok.
6. Fry tofu strip till golden.
7. Remove and drain.
8. Fry the carp briefly.
9. Remove and drain.
10. Save some oil in the wok.
11. Stir fry the spring onion, ginger and garlic for a few seconds.
12. Add in Chili Nam Yuey.
13. Mix well.
14. Add in the carp, tofu, soy sauce, wine, salt and soup stock.
15. Bring to a boil.
16. Let boil for 5 - 8 min.
17. Remove fish with chopsticks.
18. Save the juice in the wok.
19. Thicken with cornstarch past and pour on fish.

oil, spring onion, ginger, garlic, chili nam yuey, soy sauce wine, salt, cornstarch

Taken from cookeatshare.com/recipes/bean-curd-with-carp-80952 (may not work)