Braised Carp With Ginger

Ingredients

• •2 kilograms large carp
• •250 grams fresh ginger
• •250 grams fresh scallions
• •6 tablespoons oil
• •40 grams wine (double distilled)
• •2 cups water
• •4 grams MSG
• •5 grams coarse sea salt
• •1 dash pepper
• •7 to 8 droops sesame oil
• •1/2 teaspoon sugar
• •8 to 9 drops dark soy sauce
• •12 grams fresh coriander leaves

Directions

1. 1Cut the carp but leave the scales intact. Carp scales have a crispy chewy texture and are edible.
2. 2Peel and crush the piece of fresh ginger. Remove the roots from the scallions, then cut into halves.
3. 3Heat wok until smoking hot. Add oil. Sauté the ginger and scallions to bring out the aroma. Lightly brown the carp on both sides. Add the wine and two cups of water. Add the coarse sea salt, pepper, MSG, sesame oil and sugar.
4. 4Bring to a boil before adding the dark soy sauce (Dark soy sauce will retain its dark color only if it is added when the liquid is boiling). Cover and braise over high heat for 20 minutes. Taste. The carp can take in quite a lot of flavor. Add more salt to taste if required. Thicken the sauce with starch and water. Serve, topped with the coriander.