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Ingredients
- papaya - 1
- grass carp - ½, lower part
(tail)
- wine - 2 tsp
- spring onion - 2 stalks
- stock - 1 cup
- ginger - 2 slices
- pepper and salt
- water - 3 tbsp
- light soy sauce - 1 tsp
- sugar
- corn starch - 1 tsp
Method
- Wash and scale the fish, pat
dry. Marinate with salt and pepper for 20 minutes.
- Peel and seed the papaya, cut
into thick pieces. Cut the spring onion.
- Heat 2 tbsp oil and stir fry
the ginger. Pour in the fish and fry until both sides turn
golden brown.
- Add the papaya, wine, stock
and cover the stew until the papaya is tender.
- Add the spring onion, stir in
the light soy sauce, corn starch, salt, sugar, and water.
- Cook for a while and serve.
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