Famous Authentic Chinese Recipe : Grass Carp with Broad Bean Paste
1 fresh live grass carp (abt 960g)
1 tbsp chopped ginger
2 tbsp chopped garlic
40g chopped onion
1 tbsp dark soy sauce
¾ tbsp sugar
2 tsp vinegar
2 ½ tbsp Shaoxing wine
1 ½ tbsp starch solution
1 tsp salt
2 tbsp broad bean paste
1 cup fine stock
Adequate amount of peanut oil or corn oil
Put the live grass carp in water for a while, take it out, paunch it, scale it and make two deep slanting cuts on each side down to the main bone; then apply a dash each of Shaoxing wine and fine salt onto it.
Heating the pot over high heat, boil oil until 70 percent hot, deepfry the grass carp of (1) for a while and scoop it out.
Leaving 3 tbsp of oil in the pot, put the broad bean paste, ginger and garlic in to stir fry until the oil turns red, put the grass carp (2) in, add fine stock to stir well gently, reduce the fire to mild heat, add dark soy sauce, sugar and salt and boil the fish until cooked.
Place the grass carp in a plate, put the remaining sauce in the pot over high heat and stir starch solution in, sprinkle vinegar in, add chopped ginger to stir well and pour the mixture over the fish for serving.