Ingredients:
1~mud carp 1 pc about 1kg in weight
2~dried scallops 80g, soaked, and tore into thin shreds. Reserve water from soaking.
3~Dried mushrooms, soaked and sliced. Reserve water from soaking.
4~prawn meat 160g
5~scallions 5-6 stalks, use only white parts
6~carrots, 1 small piece, cooked soft and diced
7~oil 1 cup
Seasoning:
Marinade for fish:
1~salt 1/2tsp
2~pepper 1/2tsp
3~ginger juice 1 tbsp
4~shaoxing wine 1tbsp
5~dark soya sauce 3tbsp
6~cornstarch 2tsp
Marinade for prawns:
1~salt 1/2tsp
2~pinch of pepper
3~cornstarch 1/2tsp
4~some salt water
Oyster sauce:
1~oyster sauce 5tbsp
2~sugar 1 1/2 tbsp
3~chicken powder 2tsp
4~water from soaking mushroom and dried scallops, total 2 cups
5~cornstarch 2 1/2 tsp combined with 2/3cups water
Cooking Method:
1~Wash fish and remove scales. Wipe dry, and cut out fish head and tail. Cut body into smaller pieces.
2~Mix fish with 2tsp cornstarch, and mix in rest of marinade. place in fridge for 30 minutes.
3~Rinse prawns in water and wipe dry then marinade for 10 minutes.
4~Heat oil in wok, when oil starts to steam , put in fish pieces and shallow fry for 3-4 minutes. Take out and drain oil. Place on serving plate.
5~Heat oil in wok, fry scallions, dried scallops, prawns, mushrooms and carrots and fry well.
6~Add in sauce ingredients and stir well, then pour onto fish pieces.
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