Braised Rock Carp

A community recipe by blackpoppy

Not tested or verified by Nigella.com

Introduction

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.

Ingredients

Serves: several

Metric Cups

For the Fish

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

For the Sauce

500 millilitres 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

For the Fish

17⅔ ounces white fish (meaty)
6⅓ ounces sweet potatoes (diced)
3 scallions
3 slices fresh gingerroot
3 cloves garlic
2 tablespoons oil

For the Sauce

18 fluid ounces water
1 tablespoon chinese rice wine (or sherry)
1 tablespoon hot bean paste (or chilli)
1 tablespoon superfine sugar
1 tablespoon malt vinegar
1 tablespoon soy sauce

Method

Braised Rock Carp is a community recipe submitted by blackpoppy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

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 scallion, ginger, garlic, with sauce ingredients. Bring to the boil, simmer until the stock is reduced.