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Ingredients
1 carp, 2 to 3 pounds, head and tail left on
2 tablespoons soy sauce
1 tablespoon rice wine or sherry
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons peanut oil
3 tablespoons red rice-wine vinegar
2 tablespoons honey
1 tablespoon water-chestnut powder, see note, or cornstarch
¾ cup chicken broth
1 tablespoon ketchup
1 tablespoon gingerroot, minced
2 green onions (both white and green parts), slivered
Nutritional analysis per serving (3 to 4 servings)
15 grams carbs; 188 milligrams cholesterol; 495 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 892 milligrams sodium; 53 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make three diagonal slashes across each side of the fish. Prepare a marinade of the soy sauce, rice wine or sherry, salt and pepper, and set aside.
- Step 2
In a separate bowl, mix together the peanut oil, vinegar and honey. Soften the water-chestnut powder in a little of the broth, add the remaining broth and ketchup to the vinegar mixture.
- Step 3
Prepare the garnish of gingerroot and onions and set aside.
- Step 4
Bring a wide-mouthed pot of water to the boil. Immerse the carp with a pair of spatulas or a Chinese mesh strainer and hold it under the water for four to five minutes. Remove the carp and drain it thoroughly. Put it on a serving platter and pour over it the marinade of soy, rice wine and seasonings. Sprinkle the gingerroot and onions on top of fish.
- Step 5
Heat the wok over high heat, add the vinegar mixture and stir until the mixture thickens. Immediately pour it over the fish.
Private Notes