Simple Chinese Cookery by Ken Hom

Author:Ken Hom
Language: eng
Format: epub
ISBN: 9781473530140
Publisher: Ebury Publishing

FISH and SHELLFISH

Recipe List

Steamed Cantonese-style fish

Sichuan braised fish

Sweet and sour prawns

Spicy Sichuan-style prawns

Stir-fried squid with vegetables

Cantonese crab with black bean sauce

Steamed fresh oysters

Steamed Cantonese-style fish

Steaming is a favourite Chinese cooking method for fish. A simple but gentle technique, it doesn’t mask the fresh taste of the fish, which remains moist and tender, and you can savour the combination of the other ingredients. An added bonus is that it is very healthy. Always buy the freshest possible fish and ask your fishmonger to prepare it for cooking.

serves 4

preparation time: 10 minutes

cooking time: 5–15 minutes

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