This is what I call real fishing, minus the mosquitoes
It's OK guys, I can handle it! Sylvain Gaza with his monster carp
Went on my first fishing trip abroad and it was a blast! I just could ask more from a fishing trip that started with a bang and I broke my jig rod on the first day of fishing. Thanks to both David Mailland and Sylvain Gaza. They really showed me what French fishing really is. This is the real French connection. If you like David's carp recipe, then I am sure you'll love this one. It's a Chinese recipe for steamed carp. First, you will have to remove the lure then follow the rest below.
Ingredients:
1 carp (approx. 2 ½ pounds in weight)
4 slices ginger
2 sprigs scallion
Marinade:
2 tbsps dark soy sauce
1tbsp wine
Dipping sauce:
6 tbsps dark soy sauce
150 g sugar
1/2 cup stock
1 tsp sesame stock
Directions:
1. Remove head and tail from fish, gut and wash. Cut into 1/2” thick round slices. Marinate with marinade for about 1 hour.
2. Slightly press ginger. Wash scallion.
3. Bring dipping sauce to the boil over low heat. Add ginger and scallion. Bring to the boil. Then remove from heat.
4. Heat wok with oil. When smoke appears, put in fish slices one by one. Deep fry until golden brown. Remove and soak in dipping sauce for 10 minutes. Drain excess sauce and arrange fish slices on serving dish.
Serve hot or cold.
Yummy!!!
