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)



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




This recipe is from How To Cook Fish -

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