shipman@nmtvax.UUCP (11/03/85)
I've only had Chinese whole fish twice, once at the original Chef Chu's in Mt. View, CA, and once at Hunan in Santa Fe, but it was great both times. Chef Chu's book has the right recipe, "Shanghai Braised Whole Fish". My problem is that the recommended fish (rock cod or red snapper) is not available in this small town. Can anyone suggest an appropriate substitution? Would frozen fish work? The only thing I could find that looked reasonable was frozen whole catfish. -- John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipman
guy@slu70.UUCP (Guy M. Smith) (11/07/85)
In article <850@nmtvax.UUCP>, shipman@nmtvax.UUCP writes: > I've only had Chinese whole fish twice, once at the original > My problem is that the recommended fish (rock cod or red snapper) > is not available in this small town. Can anyone suggest an > appropriate substitution? Would frozen fish work? The only thing > I could find that looked reasonable was frozen whole catfish. Try the "Thousand Recipe Chinese Cookbook" (author's name forgotten). It's available in paperback and reasonably priced. Along with numerous recipes of wide variety (I've yet to have a failure) there are good discussions of such matters as what kind of fish the various cooking techniques work well with. The major drawback is the relative shortage of the spicier cuisines (Hunan, Xichuan, etc.) but what is covered is covered well. I'd recommend this for inclusion in the category of fail-safe cookbooks as per the recent discussion.