• ounce whole carp, cleaned and scaled
• cheesecloth
• 3/4 cup pineapple juice
• 1/2 cup wine vinegar
• 1/2 cup sugar
• 1/2 cup water
• 3 Tbs. cornstarch
• 1 Tbs. soy sauce
• 1/2 cup scallion, thinly sliced
• 1/2 cup green bell pepper, seeded and thinly sliced
• 1/2 cup pineapple, thinly sliced

Wrap fish in cheesecloth and place on a rack over hot water so that fish does not touch the water. Cover and steam about 25 minutes, until fish is firm. Arrange on a serving dish. Meanwhile, combine pineapple juice, vinegar, sugar and water in a heavy nonreactive saucepan over medium high heat. Bring to a boil. Whisk in cornstarch and soy sauce. Add remaining ingredients and simmer 3-4 minutes until peppers turn bright green. Serve sauce over fish.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 192, fat 5.0g, 24% calories from fat, cholesterol 56mg, protein 15.1g, carbohydrates 21.4g, fiber 0.4g, sugar 17.9g, sodium 158mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.3, Bread: 0.2, Lean meat: 0.0, Fat: 0.7, Sugar: 0.8, Very lean meat protein: 2.6

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