1/2 silver carp head, 5 stalks of spring onions, some ginger, 5T oil, 2 cloves of garlic, 85g shallot.
SEASONINGS:
(1) 1T arrack, 4T cornstarch.
(2) 2T soy sauce, 1/2T arrach, 1/2T sugar, 1/2t salt, some ground white pepper, 1/2 cup of stock.
PREPARATION :
1. Add seasoning (1) to a bowl and mix well.
2. Rinse carp head; Cut into large pieces; Marinate in seasoning (1) for 20 minutes.
3. Rinse and slice ginger; Rinse and cut spring onions into sections; Peel, rinse and mince garlic; Peel, rinse and mince shallot.
4. Heat a wok with 5T oil over a high heat; Pan-fry the carp head till both slightly brown; Remove; Stir-fry ginger, garlic and shallot over a low heat till fragrant; Add spring onion; Stir-fry over a low heat briefly; Return the carp head to the wok; Add seasoning (2); Bring to the boil over a high heat; Cook over a low heat till the sauce has thickened. Ready to serve.
COOKING TIPS:
This dish requires ingredients to be first deep-fried or pan-fried until half done, then returned and simmered with seasoning till the seasoning has been almost dried out. Such cooking method is very popular in Cantonese cuisine.
