Carp Sauteed With Ginger
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Soy sauce||4 Tablespoon|
|Scallion stalk||2 , cut into 1 inch sections|
|Hot water||1 Cup (16 tbs)|
Clean the fish but do not remove the head and tail.
Score the sides about 1 inch deep, and rub the fish on both sides with the flour.
Heat a pan and fill up to 1 1/2 inches of oil.
When oil is very hot, lower the fish into it and fry for 1 minute on each side.
Tum down the heat and continue to fry 2 minutes on one side and 1 minute on the other.
Remove the fish and pour off the oil.
Return the fish to the oily pan and add the soy sauce, sherry, sugar, ginger, scallions, salt and water.
Cover the pan and turn up the heat and cook quickly for 8 minutes.
Serve very hot in a shallow bowl.