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Ingredients:
1 whole carp, about 3/4 lb. (350g), with head
and tail (substitute trout or other firm-flesh
freshwater fish)
1 oz(30ml) clear stock
4 eggs
1 tsp. soy sauce
1/2 tsp.-salt, or to taste
2 tsp. sesame oil
1 tbsp
rice wine
1/2 tsp.
scallions, chopped
1/2 tsp.
ginger, chopped
1 tsp. MSG (optional)
Directions:
1. Clean the wash the fish. Blanch
in boiling water and drain.
2. Beat the eggs in a heat-proof
bowl and stir in the salt,
rice wine,
MSG, 4 tsp. of the stock and
mix well. Place fish in the bowl
with the egg mixture. Place the
bowl in a steamer and steam for 10
to 15 minutes, or until the
custard is set.
3. Mix the
soy sauce, sesame oil,
the remaining 2 tsp. of the stock,
the
scallion, and the
ginger
into
a sauce. Pour over the fish and
serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
