The aim in cooking
fish is to produce as natural a flavor as possible
from the freshest fish available. Steaming as well
as clear simmering are favorite ways of cooking fish
because the subtle natural flavor is retained and
the flesh is both tender and moist. However,
deep-frying, braising and even stir-frying are
methods which are also used.
Fish which is to be
deep-fried is either dredged in flour or cornstarch
or is coated with a batter to seal in all of the
juices. To eliminate the 'fishy' taste. a number of
seasonings can be used with the fish. Ginger,
garlic, green onions, black beans, soy sauce and
wine are the most popular. The fish is often scored
to permit the flavors to be absorbed better and to
expose a greater cooking surface.
Besides fish, the
Chinese also eat a great deal of other seafood
including shrimp, crab, lobster, scallops, clams and
oysters. They are also fond of sea cucumber, squid
and sea urchins.
Though fresh seafood
is generally preferable, frozen seafood can be
substituted successfully. Canned abalone need only
be heated very briefly.
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