Vinegar Carp

Name: Vinegar Carp
Total time: 25 min
Yield: Three to four servings
Cuisine: asian
Ingredients: 1 carp, 2 to 3 pounds, head and tail left on; 2 tablespoons soy sauce; 1 tablespoon rice wine or sherry; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons peanut oil; 3 tablespoons red rice-wine vinegar; 2 tablespoons honey; 1 tablespoon water-chestnut powder, see note, or cornstarch; 3/4 cup chicken broth; 1 tablespoon ketchup; 1 tablespoon gingerroot, minced; 2 green onions (both white and green parts), slivered

By Betty Fussell

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; TASTING THE WATERS

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Ingredients

Yield:Three to four servings

1carp, 2 to 3 pounds, head and tail left on
2tablespoons soy sauce
1tablespoon rice wine or sherry
½teaspoon salt
¼teaspoon pepper
2tablespoons peanut oil
3tablespoons red rice-wine vinegar
2tablespoons honey
1tablespoon water-chestnut powder, see note, or cornstarch
¾cup chicken broth
1tablespoon ketchup
1tablespoon gingerroot, minced
2green onions (both white and green parts), slivered

Ingredient Substitution Guide

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Preparation

Step 1
Make three diagonal slashes across each side of the fish. Prepare a marinade of the soy sauce, rice wine or sherry, salt and pepper, and set aside.
Step 2
In a separate bowl, mix together the peanut oil, vinegar and honey. Soften the water-chestnut powder in a little of the broth, add the remaining broth and ketchup to the vinegar mixture.
Step 3
Prepare the garnish of gingerroot and onions and set aside.
Step 4
Bring a wide-mouthed pot of water to the boil. Immerse the carp with a pair of spatulas or a Chinese mesh strainer and hold it under the water for four to five minutes. Remove the carp and drain it thoroughly. Put it on a serving platter and pour over it the marinade of soy, rice wine and seasonings. Sprinkle the gingerroot and onions on top of fish.
Step 5
Heat the wok over high heat, add the vinegar mixture and stir until the mixture thickens. Immediately pour it over the fish.