Braised Carp With Hot Bean Paste
800 g carp
1 tbsp wine
1 tbsp hot bean paste
75 g each of chopped ginger, spring onion and garlic
1 tbsp cornflour
1 tbsp soy sauce
1 tbsp tomato sauce
½ tsp msg
1 tsp sugar
1 tsp salt
½ tsp each of chilli oil and sesame oil
• Clean fish, drain and pat dry. Deep-fry over high heat for 1 minute. Remove and drain.
• Heat 2 tbsps oil in a wok and sauté hot bean paste until fragrant. Add in fish , wine and water to cover the fish. Add in Seasoning and simmer for 20 minutes or until fish is cooked (use a wooden skewer to test if fish is cooked). Remove fish and place on a plate. Thicken remaining sauce with 1 tbsp cornflour mixed with some water, and pour over the fish. Sprinkle with ½ tsp vinegar and chopped spring onion. Serve.