1 whole carp, about 3/4 lb, with head and tail (substitute trout or other firm-flesh fresh water fish)
1 oz clear stock
4 eggs
1 tsp Soya sauce
Salt to taste
2 tsp sesame oil
1 tbsp rice wine
1/2 tsp scallions, chopped
1/2 tsp ginger, chopped
1 tsp MSG (optional)

Carps in Egg Custard

1. Clean the wash the fish. Blanch in boiling water and drain.
2. Beat the eggs in a heat proof bowl and stir in the salt, rice wine, MSG, 4 tsp of the stock and mix well. Place fish in the bowl with the egg mixture.
3. Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set.
4. Mix the Soya sauce, sesame oil, the remaining 2 tsp of the stock, the scallion, and the ginger into a sauce. Pour over the fish and serve.