Vinegar Carp

Directions

1. 1
   Make three diagonal slashes across each side of the fish.
2. 2
   Prepare a marinade of the soy sauce, rice wine or sherry, salt and pepper, and set aside.
3. 3
   In a separate bowl, mix together the peanut oil, vinegar and honey.
4. 4
   Soften the water-chestnut powder in a little of the broth, add the remaining broth and ketchup to the vinegar mixture.
5. 5
   Prepare the garnish of gingerroot and onions and set aside.
6. 6
   Bring a wide-mouthed pot of water to the boil.
7. 7
   Immerse the carp with a pair of spatulas or a Chinese mesh strainer and hold it under the water for four to five minutes.
8. 8
   Remove the carp and drain it thoroughly.
9. 9
   Put it on a serving platter and pour over it the marinade of soy, rice wine and seasonings.
10. 10
    Sprinkle the gingerroot and onions on top of fish.
11. 11
    Heat the wok over high heat, add the vinegar mixture and stir until the mixture thickens.
12. 12
    Immediately pour it over the fish.