3 lbs. cleaned carp
2/3 c. water
2/3 c. beef stock
1 1/4 c. dry white wine
1 bunch watercress
3 tbsp. soy sauce
1 1/2 tbsp. sunflower oil

STUFFING:

4 tbsp. long grain rice
Spring onion
1 chicken stock cube, crumbled
1/2 tsp. fresh ginger, ground
Salt and pepper to taste

Mix stuffing ingredients, stuff carp and close cavity with a skewer. Place fish in a shallow casserole dish and add the water. Place casserole in top part of double boiler or steamer; cover and steam for 45 minutes. Pour stock and wine into above. Steam 30 minutes or until fish flakes easily. Transfer carp to a warmed serving dish. Mix soy sauce and oil. Fish stock may also be served as a soup. Pour all liquid into saucepan, add watercress, and bring to boil for 2 minutes.