Recipes for Carp

Steamed Carp in Egg Custard (Serves 2)

Carp Recipes

Seafood Recipes by Classification

Recipes for Fish

Recipes for Shellfish

Recipes for Crustaceans (Shrimp, Crab...)

Recipes for Cephalopods (Squid, cuttlefish...)

Seafood Recipes by Course Type

Starter Recipes

Main Dish Recipes

Finger Food Recipes

Barbeque Recipes

Quick & Easy Seafood Recipes

Seafood Soup Recipes

Seafood Recipes by Country Cuisine

Asian Seafood Recipes

Italian Seafood Recipes

Greek Seafood Recipes

Thai Seafood Recipes

Japanese Seafood & Sushi Recipes

Mexican Seafood Recipes

Recipe Links

Seafood Recipes

Chicken Recipes

Vegetable Recipes

Chocolate Recipes

General Recipe Sites

Top 100 Listed Recipes Sites

Cooking & Preparation Time: 40 Minutes	Starfish Rating:

Ingredients

1 whole carp, about 3/4 lb. (350g), with head and tail (substitute trout or other firm-flesh freshwater fish)
1 oz(30ml) clear stock
4 eggs
1 tsp. soy sauce
1/2 tsp.-salt, or to taste
2 tsp. sesame oil
1 tbsp rice wine
1/2 tsp. scallions, chopped
1/2 tsp. ginger, chopped
1 tsp. MSG (optional)

Method

Clean the wash the fish. Blanch in boiling water and drain.

Beat the eggs in a heat-proof bowl and stir in the salt, rice wine, MSG, 4 tsp. of the stock and mix well.

Place fish in the bowl with the egg mixture. Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set.

Mix the soy sauce, sesame oil, the remaining 2 tsp. of the stock, the scallion, and the ginger into a sauce.

Pour over the fish and serve

Printer Friendly Version