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Braised Rock Carp

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Serves: several

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This recipe comes from Sichuan from a book called China The Beautiful Cookbook. I saw this book in a charity shop and immediately recognized my mothers illustration on the cover. Since I am not speaking to my family anymore I had to buy the book, in a way representing survival and the long march... I was born in london but brought up in Hong Kong so chinese food is close to my heart. I love garlic, ginger, chilli with fish and hope this recipe will be good.

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Ingredients

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for the fish

  • 500 grams white fish (meaty)
  • 180 grams sweet potatoes (diced)
  • 3 spring onions
  • 3 slices fresh root ginger
  • 3 cloves garlic
  • 2 tablespoons oil

for the sauce

  • 500 ml water
  • 1 tablespoon Chinese rice wine (or sherry)
  • 1 tablespoon hot bean paste (or chilli)
  • 1 tablespoon caster sugar
  • 1 tablespoon malt vinegar
  • 1 tablespoon soy sauce

Method

In a wok saute the sweet potato until lightly cooked.

Place in a casserole, add fish to wok saute both sides until lightly coloured, place on top of potato. Fry spring onion, ginger, garlic, with sauce ingredients. Bring to the boil, simmer until the stock is reduced.

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