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Ingredients
- 3 lbs. cleaned carp
- 2/3 c. water
- 2/3 c. beef stock
- 1 1/4 c. dry white wine
- 1 bunch watercress
- 3 T soy sauce
- 1 1/2 T sunflower oil
- 4 T long grain rice
- Spring onion
- 1 chicken stock cube, crumbled
- 1/2 teaspoon fresh ginger, grnd
- Salt and pepper to taste
Directions
- Mix stuffing ingredients, stuff carp and close cavity with a skewer. Place fish in a shallow casserole dish and add in the water. Place casserole in top part of double boiler or possibly steamer; cover and steam for 45 min. Pour stock and wine into above. Steam 30 min or possibly till fish flakes easily. Transfer carp to a warmed serving dish. Mix soy sauce and oil. Fish stock may also be served as a soup. Pour all liquid into saucepan, add in watercress, and bring to boil for 2 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2029g | |
| Calories 2114 | |
| Calories from Fat 751 | 36% |
| Total Fat 83.45g | 104% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 898mg | 299% |
| Sodium 2110mg | 88% |
| Potassium 5013mg | 143% |
| Total Carbs 22.88g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.98g | 2% |
| Protein 247.09g | 395% |
