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Vinegar Carp

Fish and Seafood

Vinegar Carp
2 pound center cut of half a fresh grass carp, scales removed
1 Tablespoon vegetable oil
2 scallions, cut into half-inch slices or smaller
4 slices fresh ginger, slivered, and divided in two
1 teaspoon salt
dash of coarsely ground black pepper
2 Tablespoons thin soy sauce
2 Tablespoons sugar
2 Tablespoons Chinese rice vinegar
1 Tablespoon peeled fresh tomato, juice squeezed out, then minced
1 Tablespoon cornstarch mixed with half-tablespoon cold water
1. Rinse and pat fish dry, then lightly score it on the skin side before putting into a pot of boiling water. Turn of the heat, and let the fish rest for fifteen minutes before removing to a warmed platter.
2. Heat wok, add the oil, then fry the scallions and ginger for one minute before adding all of the remaining ingredients. Stir them for two minutes, then pour over the fish, and serve.

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