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Steamed Carp

Fish and Seafood

Steamed Carp
1 two pound whole carp, scaled and gutted
1/2 cup rice or sweet potato flour
1 cup coriander leaves, half minced fine, the rest coarsely chopped
1 Tablespoon dark soy sauce
1 Tablespoon thin soy sauce
1 Tablespoon rice wine
1 teaspoon sugar
1 teaspoon salt
1. Rinse fish in tepid water, then dry it, and coat it generously with the selected flour, then put it on an oiled plate.
2. Steam the fish over rapidly boiling water for fifteen minutes.
3. Bring one-quarter cup water to the boil, add drippings from the fish, both soy sauces, and the wine, salt, and sugar. Bring to the boil then immediately reduce the heat, and add the minced coriander. Simmer for two minutes, then pour this over the fish, scatter the rest if the coriander on it, and serve.

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