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 teaspoon soy sauce
1/2 teaspoon-salt, or to taste
2 teaspoon sesame oil
1 tablespoon rice wine
1/2 teaspoon scallions, chopped
1/2 teaspoon ginger, chopped
1 teaspoon MSG (optional) |
|
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 teaspoon 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 teaspoon of the stock, the scallion, and the ginger
into a sauce.
Pour over the fish and serve |
