From drunkenchook@yahoo.com Thu Aug 8 15:17:56 2002 Date: Thu, 8 Aug 2002 12:21:15 +0800 From: drunkenchook Newsgroups: alt.food.asian Subject: Sauce for carp or snakehead This is a great sauce for carp or snakehead, called "Cheong Ching" in Cantonese. The recipe is my dad's version. It basically works with any fish I have tried it with. DAD'S CHEONG CHING For 500g to 1 kg fish (preferably carp) 2 tablespoons oil 2 tablespoons chopped garlic 2 tablespoons chopped ginger 1 tablespoon chopped fresh chillies or Thai Sweet Chilli sauce, to taste 2 tablespoons yellow bean sauce (Cantonese: meen see; Hokkien/Teo Chew: tau cheong) 1 tablespoon white sugar 1 teaspoon dark or thick soy sauce (Chinese caramel sauce) - optional a dash Worcestershire sauce 1 tablespoon tomato sauce (ketchup) 1 to 2 whole Chinese sour/pickled plums (sheen mooi - Cantonese) - optional 2 tablespoons water fresh coriander leaves Heat oil on medium to high heat, fry garlic, ginger, fresh chillies if using, until fragrant - about 30 seconds. Add yellow bean sauce and fry another 30 seconds. Add sugar, dark soy, Worcestershire sauce, tomato sauce and Thai Sweet Chilli sauce at this stage if using instead of the fresh chillies, the sour plums if using, and water. Stir to combine all the sauces and simmer on low heat, uncovered, for about 5 to 10 minutes until the sauce is slightly thick. Remove from the heat and cool the sauce. Pour over the fish before steaming. Garnish with fresh coriander when fish is cooked. -- Puk puk puk paaaark. Man with one chopstick go hungry.