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
Sauce
1 teaspoon cornstarch
2 tablespoons water
some oil
Method
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.
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.
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.
