Thursday, May 13, 2010

Fish with Hot Bean Sauce

When cooking carp, all I know is to fry or deep-fry and eat it that way! For a change, I added sauce like the one I tried in some Chinese Restaurant.

1 carp/tilapia
1 scallion, slightly chopped
1 ginger, chopped
3 cloves garlic, chopped
2 red chili pepper, chopped
1 tablespoon cornstarch
1 tablespoon soy sauce or salt
1 tablespoon hot bean sauce
1 tablespoon sugar (I used brown)
1 tablespoon vinegar
1 tablespoon cooking wine

Rinse carp, score diagonally on both sides. Marinate with salt for 10 minutes.
Fry the carp with 6 tablespoon oil until both sides become golden brown. Set aside.
Stir-fry garlic, ginger, scallion, and chili. Add seasoning and little water, then pour
cornstarch solution to thicken. Add pepper powder and spice oil (optional)
Serve in a platter, sprinkle with scallion on top.
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