1 carp (approx. 2 ½ pounds in weight)
4 slices ginger
2 sprigs scallion
2 tbsps dark soy sauce
6 tbsps dark soy sauce
150 g sugar
1/2 cup stock
1 tsp sesame stock
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.