Emerald Dragon Boat
Debone fresh carp heads, score the flesh, coat with flour, deep-fry, and arrange on a dragon boat-shaped serving platter.
Ingredients
Fresh carp (take the head, debone, score in a cross pattern)
to taste
Finely chopped bok choy
to taste
Carrot carved into a dragon boat
to taste
Scallions
to taste
Ginger segments
to taste
Flour (for coating the fish)
to taste
Instructions
1
Ingredient Preparation
Remove the fish head and set it aside. Debone the fish body while keeping the tail intact. Butterfly the fish flesh open and score it with a crosshatch pattern, and set it aside to marinate.
2
Frying
Heat a generous amount of oil in a wok. Coat the fish flesh with flour and lower it into the oil to deep-fry; coat the fish head with flour as well and fry it in the same oil.
3
Plating
Once fried, remove the pieces and arrange them on a serving plate, then place the various prepared garnishes on top to finish.
