One whole carp

Four to six slices of fresh ginger

One large bunch of spring onions

Soy sauce and sesame oil to taste

Vegetable oil and salt

Clean carp of gills and intestines, removing blood clots and arteries. Do not scale; keep any roe or milt.

Smash ginger slices and bulbs of spring onions to release flavor.

Heat vegetable oil in large clay pot; sear fish on both sides till scales turn golden brown. Lift fish and set aside, place ginger slices and whole spring onions in sizzling oil. Return fish to pot on top of ginger and onions.

Pour generous amount of soy sauce and sesame oil over fish, add half cup of hot water.

When liquid in clay pot boils, turn heat to simmer, cook tightly covered for 15 to 20 minutes depending on size of fish.

After 15 to 20 minutes, open clay pot, test fish for doneness by piercing with chopstick at thickest part. If chopstick meets little or no resistance, fish is done. Salt to taste. Bring clay pot to the table to serve.