Fish & Seafood in Chinese Cuisine

Print

fish_cNo other seafood market in the world is growing faster than China's massive seafood market. Chinese eat a lot of fish and seafood. They know what spices and sauces to use with seafood dishes, how to cook fish, shellfish, mussels etc. No other cuisine matches that of the Chinese in its ability to capture the best flavours and textures of the harvest of the sea.


Fish and shellfish by their very nature are best when not overcooked. The sweet succulent sea flavours are retained through careful and quick cooking. Fish is thus most appropriate for the 'quick and easy' approach. First you must buy the freshest you can find; then you must cook it quickly and with the appropriate seasonings. I think that no other cuisine matches that of the Chinese in its ability to capture the best flavours and textures of the harvest of the sea.

Firm white fish such as cod, haddock and even plaice lend them-selves best to the steaming technique. This delicate process gently brings out the virtues of the food. Chinese spices, such as black beans, can be used on more assertively flavoured fish and shellfish such as salmon and mussels. Ginger, garlic and spring onions are very congenial seasonings for all fish or seafood.

Add comment

Security code
Refresh

FDRPolls

Your best fast-food restaurant is