Serve : 4-6
Ingredients :
3lb carp, cleaned and gutted
150ml water
150ml beef stock
300ml dry white wine
3 tablespoons soy sauce
11/2 tablespoons sesame oil
1 bunch watercress, shredded
Stuffing
4 tablespoons long-grain rice, soaked in cold water for 30 minutes and drained
4 slices lean bacon, chopped
4 spring onions (scallions), finely chopped
1 chicken stock cube, crumbled
71/2 piece fresh root ginger, peeled and chopped
salt and pepper to taste
|
Method :
- To make the stuffing, combine all the ingredients, then stuff the mixture into the carp. Close the cavity with a skewer or a trussing needle and thread.
- Arrange the carp in a shallow oval-shaped heatproof casserole and pour over the water. Fill the bottom part of the double boiler or steamer to a depth of 5cm with boiling water. Place the casserole in the top part of the boiler or steamer and cover. Place the boiler or steamer over moderate heat and steam for 45 minutes. Pour the stick and wine into the casserole and continue to steam for a further 45 minutes, or until the fish flakes easily.
- Remove the boiler from the heat and lift out the casserole. Transfer the carp to a warmed, oval serving dish. Set aside and keep hot. Reserve the cooking liquid in the casserole. Combine the soy sauce and sesame oil and pour over the fish. Serve the fish at once.
- If you wish to serve the cooking liquid as a soup course, stir the watercress into the cooking liquid. Place the casserole over moderate heat and bring to the boil, stirring frequently. Boil for 2 minutes. Remove from the heat and serve.
|
