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Ingredients
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Carp fish - 1 piece (about 800 grams)
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Red beans - 110 grams
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Ginger - 5 slices
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Spring onions (sectioned) - 35 grams
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Dried tangerine peel (soaked and
shredded) - ˝ piece
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Cooking wine - 1 tablespoon
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Cooking oil - 3 tablespoons
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Cornstarch solution - 2 tablespoons
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Light soy sauce - 1 tablespoon
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Sesame oil - few drops
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Salt and pepper to taste
Method
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Soak red beans for 2 hours then
boil in 3 cups of water until beans become tender and set aside.
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Clean and pat dry carp fish then
season with salt and pepper.
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Heat up cooking oil in sauce pan,
sauté ginger and spring onion, add fish and pan fry until both
sides slightly brown then sizzle with wine.
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Add red beans with soup, dried
tangerine peel and seasoning, bring to boil and reduce to low
heat and simmer for another 20 minutes.
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Dish up the fish then add
cornstarch solution into the gravy, mix well and spread it onto
the fish and serve.
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