MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bean Curd with Carp
Categories: Fish, Chinese, Tofu, Chilies, Wine
     Yield: 4 servings

     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

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