Braised Carp in Chicken Fat #1
Yield: 6 Servings
1 (2.5-3 pound) carp 2 Scallion stalks 1/4 c Chicken fat 2 tb Soy sauce 2 tb Sherry 3/4 c Water 1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish". 2. Cut scallions in 1/2-inch sections. Heat chicken fat in a large, deep pan. Add scallions and stir-fry to brown lightly. Add carp and brown quickly (about 3 minutes on each side). 3. Pour soy sauce and sherry over. Cook 1 to 2 minutes over moderate heat. 4. Add water and bring to a boil; then sinmer, covered, 7 minutes more. Gently turn fish over. Cook, covered, another 7 minutes and serve. NOTE: Carp is noted for the delicacy and soft texture of its flesh. The chicken fat enhances these qualities. VARIATION: For the scallions, substitute 2 garlic cloves, crushed.