Monday, April 20, 2009


Freshly bought, washed, and cut grass carp from the local market. It was over 2 pounds and cost about $2.50. It will make at least two meals for the two of us (I cook half plus the head for one meal and then freeze the other half for another time).

I put the fish in the wok with a few teaspoons of oil and fry it on low heat until some of the outer meat is cooked, about three or four minutes.

After a few minutes add chopped ginger and garlic (about 1 T. each), a few star anise, a teaspoon of Sichuan pepper, a T. of red chili bean paste, a dry chili or two (if you want it spicier), a teaspoon each of salt and chicken bullion, and a splash each of black vinegar and soy sauce.

Next add water until it reaches about half way to the top of the fish. Bring to a boil and then let simmer about 20-25 minutes. Add some fresh cilantro before serving, if you like. Put in serving bowl and enjoy!

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