CITRUS CARP

Citrus Carp image

Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!

Provided by Chen Hong

Categories World Cuisine Recipes Asian Chinese

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

½ peel of small mandarin orange
3 pounds whole carp, cleaned and scaled
2 teaspoons salt
¼ cup cornstarch
2 cups sesame oil
2 ½ tablespoons chopped garlic
3 tablespoons minced fresh ginger root
¼ cup chopped green onion
3 tablespoons dry sherry
1 tablespoon black bean sauce
2 tablespoons soy sauce
1 tablespoon white sugar
6 tablespoons chicken stock

Steps:

Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch.
Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels
Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 5.5 g, Cholesterol 74.6 mg, Fat 42.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 6.4 g, Sodium 656.2 mg, Sugar 1.2 g