Chinese Dishes - Braised Mud Carp with Ginger and Welsh Onion

Ingredient 1 mud carp about 600g in weight 115g each of ginger and welsh onion 5 garlic 5 shallots 150g Peking cabbages 1/4 dried tangerine peel

Seasoning

• 1 1/2 teaspoons each of light soy sauce

• dark soy sauce and oyster sauce

• 1/4 slab rock sugar (mashed)

• 1/2 teaspoon salt

• a dash of pepper powder

• 1 cup water

• Marinade:

• 1/2 teaspoon salt

• a dash of pepper powder

• 1 teaspoon cornstarch

• 1 teaspoon cornstarch

• 2 tablespoons water

• some oil

1. Paunch, clean and pat dry the mud carp, brush the marinade onto both the inner and outer side of the fish body, deep-fry in boiling oil, scoop out; deep-fry the garlic and shallots till golden brown.

2. Peel the ginger, cut up into thick slices; discard the heads and tails of the welsh onion, wash clean and cut up into lengths; macerate the tangerine peel, scrape off the pith; clean and section the cabbages.

3. Heating 2 tablespoons of oil, saute the ginger slices, add part of the welsh onion, mud carp, garlic, shallots and seasonings, cove and simmer over low heat for 15 minutes, pad with the cabbages, simmer for another 8 minutes, stir in cornstarch solution and rest of the welsh onion to serve.