mushrooms until fragrant. Add the jiao bai or bamboo shoots and all seasonings and stir-fry for 1-2 minutes. Serve immediately.
Chao Zhou Zheng Chang Yu
Teochew Steamed Pomfret
1 fresh pomfret, pompano, butter fish or plaice, about 1½ lb (750 g)
½ cup (100 g) salted mustard cabbage, soaked and finely sliced
1 tomato, deseeded and cut in strips
2 sour salted plums (available in jars)
1 red chili, deseeded and finely shredded
3 in (8 cm) celery stalk, finely shredded
1 scallion (spring onion), chopped in 1 ½-in (4-cm) lengths
3 in (8 cm) ginger, finely shredded
1 cake beancurd, shredded
1 dried black mushroom, soaked and finely shredded
2 teaspoons chicken stock powder ½ teaspoon sugar
¼ teaspoon salt
Cilantro (coriander) leaf to garnish peas
Clean the fish inside and out and wipe dry. Place fish on an oval plate and arrange over all the ingredients, except chicken stock powder, sugar and salt. Sprinkle with the stock powder, sugar and salt and put inside a large steamer. Steam over high heat for about 8 minutes, until the fish is cooked. Take care not to overcook for optimum texture and flavor. Garnish with cilantro leaf.
Yu Xiang Cui Pi Gui Yu
Crispy Fried Mandarin Fish
The Chinese believe that freshwater fish from lakes, rivers and fish ponds are more delicate in flavor and texture than fish from the sea, Although this recipe calls for freshwater Mandarin fish, fine-textured ocean fish such as perch, grouper, bream or snapper could be substituted.
1 fresh fish (see above), 1½-2 lb (¾-1 kg), cleaned and scaled
3 in (8 cm) ginger, finely sliced
1 scallion (spring onion), chopped coarsely
1 teaspoon ground white pepper
½ cup (125 ml) Chinese rice wine
2 tablespoons cornstarch
Oil for deep-frying
1 scallion (spring onion), finely sliced for garnish
Sauce
1-2 tablespoons chili paste
1½ teaspoons finely chopped garlic
1½ teaspoons finely chopped ginger
1½ teaspoons white rice vinegar
1 teaspoon sugar
½ teaspoon salt
¾ cup (185 ml) chicken stock
1 scallion (spring onion), finely sliced
2 teaspoons cornstarch, blended with water
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