Name: Baked Grass Carp
Cuisine: China
Ingredients: 1½ teaspoons minced Chinese bacon (uncooked bacon may be used); 3 tablespoons catsup; 1 pound grass carp (middle portion of a large fish); ½ teaspoon white vinegar; ¼ teaspoon salt; 1 teaspoon light soy sauce; 2 teaspoons peanut oil; 1 tablespoon Chicken Broth; 1½ teaspoons white wine; 1 tablespoon egg white, beaten; Pinch of white pepper; 1 teaspoon minced garlic; ⅛ teaspoon white pepper; 2 tablespoons minced onions; 2 teaspoons minced ginger; ½ teaspoon sugar; 4 teaspoons finely sliced scallions

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The grass carp is the most highly prized fish in Canton. Some carp are golden, some nearly orange, some silvery gray. The grass carp is blackish gray and comes in many sizes, from 5 to 10 pounds. The Cantonese say that it is a pure fish, for it lives in freshwater, eats only plant life, and is more fleshy, with fewer bones, because it is large. The best is from