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| FIVE-WILLOW FISH/
CHINESE
FOOD/ CHINESE
FEAST/ KITCHEN/
KALF |
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| This recipe was
recreated at the second London
Food Film Fiesta by distinguished Chinese
food author Deh-Ta Hsiung after a screening of ‘Chinese
Feast’. A variation of the classic
sweet and sour carp from the Yellow River in Northern
China, this colourful and delicious dish from Shanghai
can be adapted to accommodate almost any kind of fish. The
‘five-willow’ here refers to the five shredded
vegetables used in the sauce. The fish does not have
to be crispy fried. It can be poached or steamed, and
the sauce poured over it afterwards. |
| 1 whole fish (sea bass,
trout, bream, grey mullet etc, weighing about 500g,
cleaned)
1 teaspoon salt
oil for deep-frying |
| For the sauce
3 dried Chinese
mushrooms, soaked
1 tablespoon thinly
shredded fresh ginger
2-3 spring onions, thinly
shredded
50g bamboo shoots, thinly
shredded
1 small carrot, thinly
shredded
1 small green pepper,
thinly shredded
1 small red pepper,
thinly shredded
2-3 red chillies,
shredded (optional)
2 tablespoons light soy
2 tablespoons sugar
3 tablespoons rice
vinegar
1 tablespoon rice wine
about 100ml stock
1 tablespoon cornflour
paste
1 teaspoon sesame oil |
| 1. Clean and dry the fish
well. Diagonally score both sides of the fish as far as
the bones at intervals of about 2 cm. Rub the salt all
over the fish, both inside and out.
2. Squeeze dry the
mushrooms, discard any hard stalk, and thinly shred.
Thinly shred all the vegetables.
3 Deep fry the fish in
hot oil for 3-4 minutes on each side. Remove and place
on a serving platter.
4. While the fish is
being fried, heat about 1 tablespoon oil in a separate
wok or pan, stir-fry all the vegetables for about 2
minutes, add the seasonings and stock, bring to the boil
and thicken with the cornflour paste. Sprinkle on the
sesame oil and pour the sauce over the fish. Serve
immediately. |
| Adapted from
The Chinese Kitchen by
Deh-Ta Hsiung
|
| Foreword by Ken Hom
"As more and more people cook with Chinese
ingredients and as Chinese flavours have become
increasingly popular, much confusion has arisen about
what ingredients to buy, how one should look for them,
and which brands are the best. Thanks to Deh-Ta Hsiung’s
encyclopaedic survey of Chinese ingredients and their
use in the Chinese kitchen all will now become
clear."
Synopsis
Authentic Chinese ingredients are now available all year
round, not only from the "China towns" in our
major cities, but also from our local supermarkets. In
this title the renowned expert on Chinese food, Deh-Ta
Hsiung, introduces and describes over 100 ingredients in
great detail and provides at least two recipes for each
ingredient to demonstrate its versatility. Each page is
illustrated with cut-outs of each ingredient in its many
forms, cultural pictures of China and recipe
photography.
From the Publisher
With a foreword by Ken Hom, lavish illustrations of each
ingredient and stunning recipe photography, The Chinese
Kitchen offers an intriguing insight into the essential
ingredients of Chinese cooking.
From the Inside
Flap
Using ingredients as his starting point, Deh-Ta Hsiung
demystifies the Chinese culinary art and its traditions
and in the process he brings to us recipes renowned for
their accessibility and irresistible deliciousness.
Whether you take The Chinese Kitchen with you shopping
or savour it at home, this bold and unique cookbook,
with its great wealth of information and photographs
will guide you clearly and simply through the thicket of
ingredients readily available in supermarkets and
Chinese grocers today….
About the Author
Deh-Ta Hsiung was born in Peking and has traveled
widely throughout China. Having completed his education
in London and Oxford, he became an acknowledged expert
on Chinese food and cookery. He is the author of several
best-selling books and is a tutor of international
renown. He is also a food and wine consultant for
Chinese restaurants and food manufacturers. |
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