White Sauce Five-Willow Fish
Stuff the marinated carp's cavity with a seasoned meat filling, wrap it in caul fat, and roast until crisp and aromatic.
Ingredients
carp (scaled, gills and entrails removed, head and tail tips trimmed, scored in a ladder pattern on both sides)
1
cooking wine
to taste
soy sauce
to taste
salt
to taste
ginger
to taste
scallions
to taste
ya cai mustard sprouts (washed)
to taste
fatty and lean pork (skin removed)
to taste
pickled chili peppers (seeds removed)
to taste
lard
to taste
caul fat (trimmed)
to taste
egg white (mixed with bean starch to make egg white starch)
to taste
bean starch
to taste
fresh lettuce (chopped)
to taste
Instructions
1
Marinate
Combine the cooking wine, soy sauce, salt, ginger, and scallions in a bowl and mix well. Marinate the fish for 5 minutes, then remove and pat dry for later use.
2
Prepare the Filling
Finely mince the ya cai mustard sprouts, pork, and pickled chilies together. Heat lard in a pan until hot, add the minced pork and cook until done, then stuff the mixture into the fish belly.
3
Wrap the Fish
Spread the egg white starch on the caul fat (reserving some). Wrap the fish with three to four layers of caul fat, placing the unspread portion on the innermost layer. Pierce a small fork through the fish belly and out through the back to hold it together.
4
Roast
Place over a charcoal fire and roast, turning occasionally, for 30 minutes until the outside is golden brown and the fish is cooked through and crispy.
5
Plate
Remove the fork, cut open the caul fat and take out the fish. Discard the innermost layer of caul fat, slice the remaining caul fat and arrange beside the fish on the plate. Garnish a corner of the plate with the chopped lettuce to finish.
