Carp with Hot Bean Sauce

Name: Carp with Hot Bean Sauce (La tou pan yü)
Cuisine: Chinese
Ingredients: 1 live carp (about 1 pound); 2 tablespoons soy sauce (light color); 1 tablespoon wine; 2 tablespoons hot bean paste (la dou ban jiang) (or 1 tablespoon tabasco sauce); 2 tablespoons hot bean paste (la dou ban jiang) (or 1 tablespoon tabasco sauce); 1 tablespoon garlic chopped; 2 tablespoons hot bean paste (la dou ban jiang) (or 1 tablespoon tabasco sauce); 2 tablespoon green onion chopped; 1 tablespoon ginger chopped; 1 teaspoon sesame oil; ½ tablespoon cold water (make paste); ½ tablespoon cold water (make paste); ½ tablespoon cornstarch (make paste); ½ tablespoon cornstarch (make paste); ½ tablespoon brown vinegar; 1 teaspoon sugar; 2 teaspoons salt; ½ cup oil; 1 cup cold water

La tou pan yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 live carp (about 1 pound)
2 tablespoon green onion chopped

Asia
Taiwan
Kweichow
Hupeh
Sichuan
Hunan
Fish course
Pescatarian
Western China

Method

Kill fish by striking a blow on the head (do not remove head or tail). Scale and clean. Cut 3 or 4 diagonal slashes ¼” deep on each side.
Heat fry pan very hot, add oil. When oil is hot, add the fish and fry both side (each side a half minute.) Push aside in the pan.
Add the chopped ginger, garlic, hot bean paste into the frying pan and stir thoroughl