Danny Kaye's Recipes
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For the Fish

  1. Wash carp under cold running water. Pat dry inside and outside with paper towels. With Chinese cleaver (or heavy, sharp knife) make three slashes on both sides of fish; place in flat glass dish.
  2. Mix together soy sauce and sherry, sprinkle over fish. Scatter gingerroot and scallion over fish; let marinate 10 minutes.
  3. Dry off fish, discarding gingerroot and scallion. Dip fish in batter made by mixing flour, onion juice and egg white.
  4. Pour peanut oil in 12-inch wok (or deep-fat fryer). Heat until oil reaches 375 degrees F. on a deep-frying thermometer. Deep-fry fish for 5-8 minutes (or until fish is golden).
  5. Lift out fish; drain on double-thick paper towels. Place skin-side up on heated platter and put in preheated 250 degree F. Oven.

For the Sauce

  1. Soak mushrooms in warm water 20 minutes. Drain. Cut each mushroom in quarters.
  2. Heat peanut oil in wok with ginger, scallion, shrimp. Stir-fry 1-2 minutes. Add bamboo shoots, cook ½ minute more.
  3. Mix together soy sauce, sugar, wine vinegar, and sherry. Add to wok vegetable mixture. Bring to a boil.
  4. Mix together cornstarch and water to form a smooth paste.
  5. Stir paste, mushrooms and sesame oil slowly into mixture until thick and smooth. Taste to correct seasonings. Pour over fish, garnish with snipped parsley. Serve at once. Serves 4

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