How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Carp

Steamed Carp in Egg Custard (Serves 2)
Carp Recipes

Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
Cooking & Preparation Time:  40 Minutes  

Starfish Rating:


1 whole carp, about 3/4 lb. (350g), with head and tail (substitute trout or other firm-flesh freshwater fish)
1 oz (30ml) clear stock
4 eggs
1 teaspoon soy sauce
1/2 teaspoon-salt, or to taste
2 teaspoon sesame oil
1 tablespoon rice wine
1/2 teaspoon scallions, chopped
1/2 teaspoon ginger, chopped
1 teaspoon MSG (optional)
Clean the wash the fish. Blanch in boiling water and drain.

Beat the eggs in a heat-proof bowl and stir in the salt, rice wine, MSG, 4 teaspoon of the stock and mix well.

Place fish in the bowl with the egg mixture. Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set.

Mix the soy sauce, sesame oil, the remaining 2 teaspoon of the stock, the scallion, and the ginger into a sauce.

Pour over the fish and serve

Printer Friendly Version




Privacy Policy  |  Cookie Policy