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5 lbs. whole carp, cleaned and scaled , 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.