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Add a photoServings: 4
Ingredients
- 2 x Tofu Squares
- 1 x Carp
- 3 c. Oil
- 1 Tbsp. Spring Onion, chopped
- 1 Tbsp. Ginger, chopped
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Chili Nam Yuey
- 2 Tbsp. Soy Sauce Wine, to taste
- 2 tsp Salt
- 3 c. Soup Stock
- 1 Tbsp. Cornstarch Paste
Directions
- Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the carp.
- Remove the guts and the gills. Score 3 lines on each side of fish.
- Heat oil in a wok. Fry tofu strip till golden. Remove and drain.
- Fry the carp briefly. Remove and drain.
- Save some oil in the wok. Stir fry the spring onion, ginger and garlic for a few seconds. Add in Chili Nam Yuey. Mix well. Add in the carp, tofu, soy sauce, wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8 min. Remove fish with chopsticks.
- Save the juice in the wok. Thicken with cornstarch past and pour on fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 1568 | |
| Calories from Fat 1485 | 95% |
| Total Fat 167.87g | 210% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 4.22g | |
| Cholesterol 36mg | 12% |
| Sodium 1562mg | 65% |
| Potassium 613mg | 18% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.58g | 1% |
| Protein 16.33g | 26% |
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