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Yangshuo Beer Fish
By Oakes

This recipe hails from the Chi
1 carp (whole)

2 tomatoes, cut into cubes

1 red pepper, cut into large pieces

2 medium green peppers, cut into large pieces

1 chile pepper, chopped with seeds

5 cloves garlic, chopped

20 grams garlic root, loosely chopped

10 grams celery, loosely chopped

1 green onion, cut into 1 inch pieces

10 grams ginger root


cooking oil


white pepper

corn starch

soy sauce

oyster sauce

1/2 bottle pale lager

sesame oil
1. Cut fish in half lengthwise and score the flesh

2. Heat the wok with oil

3. When hot, add the fish (scales down) and head until golden brown. Flip and reduce heat.

4. Add the beer to the wok, until it half covers the fish

5. Add all peppers, garlic, ginger, garlic root

6. Increase heat and add pinch of salt, pinch of white pepper, pinch of sugar, 1 tsp oyster sauce, 1/2 tsp soy sauce. Cover and cook 4 minutes

7. Put a pinch of corn starch in water and mix

8. After the 4 minutes, put the tomatoes in the wok and then turn the fish over. Cook another 3 minutes.

9. Add green onions, then add cornstarch/water mixture.

10. Cook 1 minute and serve.

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