Bighead Carp with White Radish Soup Recipe

This bighead carp recipe features a delicious contrast between the hot bighead carp and tangy white radish. And it only has a couple of easy-to-get ingredients, so it's an easy and tasty recipe to cook at home.

Wok, 3 bowls.

5-8 center-cut bighead carp filets, boned, skinned

1 white radish,about 7 oz.

2 tbsps.chopped scallion

4 slices fresh ginger, peeled

2 tbsps.vegetable oil

2 cups water

1 tbsp.cornstarch, mixed with 1/2 cup water, mix well in a bowl.

2 tbsps.light soy sauce

2 tbsps.rice vinegar

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.ground black pepper

2 tsps.white sugar, or to taste

Salt and MSG to taste

1. Before cooking, rinse the white radish through running water, then cut into 1-inch cubes, set aside for later use.

2. Add 2 tbsps.vegetable oil to a wok, preheat on medium-high flame, when hot, saute scallion and ginger until aromatic, about 20 seconds (P1).

P1

3. Add filets, continue to cook for 1 minute (P2), then stir into 2 tbsps.light soy sauce, 1 tbsp.Chinese rice  wine, 2 tbsps.white sugar, and white radish cubes (P3). Stir for a while.

P2

P3

4. Pour into 1 cup water, bring to a simmer over low heat (P4). When nearly done, add 2 tbsps.rice vinegar, then the cornstarch water mixture.

P4

5. Taste and season with salt and MSG as you would, then remove to a serving bowl, garnish with chopped scallion, sprinkle with black pepper if desired. Let cool 2 minutes before serving (P5).

P5