Chinese Five-Spice Carp

Everybody loves Chinese food.  This recipe is a favorite in many Chinese restaurants and is also called Hs’un Yu Fish, among other names.  Now you can make this restaurant worthy dish in your own home!

Serves 4 – 6

Ingredients:

• 1 whole (about 2 pounds) carp, cleaned, but with tail and head removed
• 1 scallion, including green top, cut into 2-inch lengths
• 1/4 cup chicken stock
• 1/4 cup Chinese rice wine (You may substitute with pale dry sherry, but it won’t taste as authentic.)
• 1/4 cup soy sauce
• 1/2 teaspoon salt
• 2 tablespoons dark brown sugar
• 3 cups peanut oil, or flavorless vegetable oil
• 1/2 teaspoon five-spice powder
• 4 slices peeled ginger root, about 1-inch in diameter and 1/8-inch thick

Directions:

• Wash the carp using cold running water and pat it dry.
• Using sharp knife, split the fish in half by cutting along its backbone.  Remove the bones, then lay each half flat on a chopping board and chop halves crosswise into 1/2 –inch wide slices.
• In a large mixing bowl, mix together soy sauce, wine, salt, scallions and ginger.  Add the carp slices and mix gently to coat each strip thoroughly.  Marinate for about 3 hours, stirring every now and then.
• Remove the fish slices from the marinade with a spoon and drain them on a rack.  Now strain your marinade so that the bits of scallions and ginger are removed, leaving only the liquid.
• To prepare for the next step, have the marinade, oil, brown sugar, chicken stock and five-spice powder within easy reach.
• Put the marinade in a pan and boil over high heat then reduce the heat to its lowest point.  Then stir in chicken stock and brown sugar.  Let the sauce simmer while you do the next step.
• Heat 3 cups of oil in a heavy deep-fryer.  Make sure it is 375 degrees or higher.  Drop the fish into the oil about 6 pieces at a time and deep fry for about 5 minutes or until crispy and golden brown.
• When done, pick them up with tongs and dip them in the simmering sauce.  Cool to room temperature and lay them side by side on a platter.
• Before serving, sprinkle the carp very lightly with the five-spice powder.