09-27-2004, 01:19 PM
Prep: 15 min, Cook: 25 min. [ul] [li]5 lbs. whole carp, cleaned and scaled [li]cheesecloth [li]3/4 cup pineapple juice [li]1/2 cup wine vinegar [li]1/2 cup sugar [li]1/2 cup water [li]3 Tbs. cornstarch [li]1 Tbs. soy sauce [li]1/2 cup scallion, thinly sliced [li]1/2 cup green bell pepper, seeded and thinly sliced [li]1/2 cup pineapple, thinly sliced[/li][/ul]
Wrap fish in cheesecloth and place on a rack over hot water so that fish does not touch the water. Cover and steam about 25 minutes, until fish is firm. Arrange on a serving dish. Meanwhile, combine pineapple juice, vinegar, sugar and water in a heavy nonreactive saucepan over medium high heat. Bring to a boil. Whisk in cornstarch and soy sauce. Add remaining ingredients and simmer 3-4 minutes until peppers turn bright green. Serve sauce over fish.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
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