Steamed carp coated in spicy bean curd sauce
Instructions:
- For the spicy bean curd sauce:
- 2 tablespoons groundnut oil;
- 2 garlic cloves, crushed and finely chopped;
- 2 tablespoons freshly grated root ginger;
- 1 medium red chilli, deseeded and finely chopped;
- 1 tablespoon chilli bean sauce;
- 7 oz hot vegetable stock;
- 7 oz fresh firm bean curd (dofu), cut into 1⁄2 inch cubes;
- 1 tablespoon light soy sauce;
- 1 pinch of sugar;
- 1 tablespoon cornflour blended with 2 tablespoons cold water.
- For the garnish:
- 3 tablespoons dry-roasted peanuts or toasted cashew nuts;
- 1 large spring onion, finely chopped fresh coriander sprigs.
- Place the ginger in the slashes in the skin on both sides of the fish. Put the carp on a heatproof plate and place inside a bamboo steamer. Pour the rice wine or sherry over the fish and spread the sliced spring onion over the top of it. Put the lid on the steamer and place the steamer over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam for 7-8 minutes, depending on the size of the fish, until the skin breaks easily when poked lightly. Turn the heat off and leave the fish in the steamer to keep warm.
- A few minutes before the fish is cooked, add another layer to the bamboo steamer, put the pak choy on a small heatproof plate and steam together with the fish.
- To make the sauce, heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger and chopped chilli and stir-fry for less than 1 minute. Stir in the chilli bean sauce followed by the hot vegetable stock, then add the bean curd and season with the soy sauce and sugar. Bring the sauce to the boil, add the blended cornflour and stir to thicken the sauce. Take off the heat.
- To serve, transfer the fish onto a serving plate and arrange the pak choy halves around it. Pour the spicy bean curd sauce over the fish and garnish with the peanuts, spring onion and coriander sprigs. Serve immediately. Steamed rice would go well with this dish.