Poached Fish (Cu Jiao Yu)

From The Food of China: Authentic Recipes from the Middle Kingdom

Cookbook

Author(s): Periplus Editions

Page 86

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↑ Difficulty ↕ Cooked ↕

The Ducks Guts

16 years ago

★ ★ ★ ★ ★ 5/5

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The smoking oil burns the spring onion and ginger into the fish. A very little sesame oil (1/2 teaspoon?) added in is even better. The fish only takes a few minutes to cook.

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