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Chinese food recipe >> Fish and Seafood>> Steamed Carp in Egg Custard
INGREDIENTS
 
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
1 tsp. MSG (optional)
RECIPE
 
  1. Clean the wash the fish. Blanch in boiling water and drain.
  2. 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.
  3. 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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