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Carp With Hot Bean Sauce

Fish and Seafood

Carp With Hot Bean Sauce
1 two-pound fresh carp scaled, guts and gills discarded
3 Tablespoons vegetable oil
½ cup chicken or fish stock
1 Tablespoon minced fresh ginger
1 Tablespoon minced fresh garlic
1 Tablespoon hot bean sauce
1 Tablespoon fermented rice
½ teaspoon coarse salt
½ teaspoon sugar
1 teaspoon Chinese white vinegar
1 teaspoon Chinese Shao Xing rice wine
1 Tablespoon cornstarch with like amount of cold water
1 scallion. coarsely chopped
2 teaspoons sesame oil

1. Make three parallel cuts in the flesh on each side of the fish down to close to the center bone.
2. Heat wok, add the oil, then in half minute, add and stir-fry the ginger and garlic, and in one minute, add the bean sauce and the fermented rice and stir for another one minute then add the fish and the stock and reduce the heat to a simmer and cook it for five minutes. Turn the fish over carefully with chopsticks and simmer for another five minutes.
3. Stir the cornstarch mixture and pour this over the carp and in one minute put the fish on a pre-heated platter and garnish it with the scallion pieces. Next, pour the sesame oil over the fish and serve.

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