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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Fish and Seafood>> Steamed
Carp in Egg Custard
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1 whole carp, about 3/4 lb.
(350g), with head and tail
(substitute trout or other firm-flesh
freshwater fish) |
| 4 eggs |
| 1/2 tsp.-salt, or to taste
|
| 1 tbsp rice wine |
| 1/2 tsp. ginger, chopped |
| 1 oz(30ml) clear stock |
| 1 tsp. soy sauce |
| 2 tsp. sesame oil |
| 1/2 tsp. scallions, chopped
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| 1 tsp. MSG (optional) |
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 Clean the wash the fish. Blanch
in boiling water and drain.
- Beat the eggs in a heat-proof
bowl and stir in the salt, rice
wine, MSG, 4 tsp. of the stock
and mix well. Place fish in the
bowl with the egg mixture. Place
the bowl in a steamer and steam
for 10 to 15 minutes, or until
the custard is set.
- Mix the soy sauce, sesame oil,
the remaining 2 tsp. of the stock,
the scallion, and the ginger into
a sauce. Pour over the fish and
serve.
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