Category Archives: Fish and seafood

Steamed fish, Cantonese style

This is the essence of comfort food: good flavors coming together in a quick and simple dish. Perhaps the only challenging part here is making use you have suitable equipment for steaming a whole fish. It’s easy enough to do … Continue reading

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Sichuanese red-braised snapper

If you’re a Western cook, you’ve probably been amazed at typical Chinese fish preparations in which the whole animal lies on a plate under a sauce. How do you cook it? How do you eat it? Well, the goal of … Continue reading

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Salmon with spicy relish

TastyAsia’s first salmon recipe is here. That one is just a bit more basic than this one, so if you need something simple, just follow the link to that first recipe. Or, well, you can also really just stay here, … Continue reading

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Seafood hotpot (海鲜火锅)

This is the first Chinese hotpot dish on TastyAsia, but it certainly won’t be the last. That’s because the variations on hotpot are limited only by your imagination and what’s available at your local markets. Chinese hotpot has three main … Continue reading

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Salmon

I’m naming this recipe just salmon, because it’s so simple that it seems silly to give it a complicated title. Although if we wanted to be all complicated, we could call it Fresh-catch Atlantic salmon glazed with Shaoxing rice wine, … Continue reading

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Corn and crab soup, with egg and smoked pepper

Corn and crab soup (蟹肉玉米汤, xièròu yùmǐ tāng) is a Cantonese dish with nicely blended flavors. The sweet tastes of fresh corn and steamed crab meat combine with the spiciness of white and smoked red peppers and the richness of … Continue reading

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Spicy walnut shrimp

Chinese cooks love combining varying textures to interesting effect. There’s a Cantonese dish recommended by Ken Hom that combines sugar-glazed walnuts with shrimp. This dish is inspired by Ken Hom but is my own recipe; it skews towards a spicier … Continue reading

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