2 Tofu Squares
1 Carp
3 c Oil
1 tb Spring onion; minced
1 tb Ginger; minced
1 tb Garlic; minced
1 tb Chili nam yuey
2 tb Soy sauce
Wine; to taste
2 ts Salt
3 c Soup stock
1 tb Corn starch paste
Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the
carp. Remove the guts and the gills. Score 3 lines on each side of
fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove
and drain. Fry the carp briefly. Remove and drain. Save some oil in
the wok. Stir fry the spring onion, ginger and garlic for a few
seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce,
wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8
minutes. Remove fish with chopsticks. Save the juice in the wok.
Thicken with corn starch past and pour on fish.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
Nam Yue is red bean curd ... fermented bean curd with
red yeast rice and often chilies added in. - JW
