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Carp in Casserole

Fish and Seafood

Carp in Casserole
1 three pound carp, scales, bones, and guts discarded
1 small dried hot pepper, seeded, and diced
3 scallions, cut into half-inch pieces
3 firm half-pound doufu squares cubed into half-inch pieces
1 Tablespoon sa cha sauce
3 Tablespoons dark soy sauce
3 cloves fresh garlic, peeled and smashed
3 Tablespoons Chinese rice wine
2 teaspoons granulated sugar
½ teaspoon coarse salt
3 lettuce leaves

1 Put fish, hot pepper and scallion pieces, doufu, soy sauce, garlic, rice wine, sugar, and salt in a heat-proof casserole.
2. Cover with the lettuce leaves, and put in a steamer basket over boiling water. Steam for forty minutes, then serve.

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