|Whole trout||1 Pound|
|Whole carp||3 Pound|
|Lean bacon slice||2|
|Cabbage leaves||4 Large|
|Chopped parsley||2 Tablespoon|
|Sugared ginger/Candied ginger piece||2 Medium|
|Soy sauce||3 Tablespoon|
|Ground anise||1 Pinch|
|Hot water||1 Cup (16 tbs)|
|Bacon dripping||2 Tablespoon|
|Lemon slices||5 Medium|
Have fishmonger scale and clean out the insides of the fish, but leave fish whole.
At home wash fish thoroughly under running water, pat dry, and rub with lemon juice.
With sharp knife make shallow incisions in backs of both fish; rub with salt and pepper.
Cut bacon into small strips; insert one strip in each incision.
Grease ovenproof baking dish with margarine; line with cabbage leaves.
Place fish on top.
Slice mushrooms and sugared ginger.
Mix together; spoon over fish.
Sprinkle with soy sauce and ground anise.
Pour in small amount of hot water.
Cover with lid or aluminum foil; place in preheated 350Â°F oven.
Bake for 30 minutes.
While baking, gradually add rest of hot water, and baste fish with pan drippings.
Remove fish and cabbage leaves from pan.
Arrange on a preheated platter.
Bring pan drippings to a boil, scraping all brown particles from bottom of pan and adding more water, if necessary.
Blend cornstarch with small amount of cold water, add to pan drippings, and stir until sauce is smooth and bubbly.
Correct seasonings, if necessary, and serve separately.
Melt and heat bacon drippings.
Pour over fish and sprinkle with lemon juice.
Garnish fish with chopped parsley and lemon slices.