“Grilled” “Whole” Fish (烤全鱼)

This evening, we decided to try cooking 烤全鱼 (kǎo quán yú), which we had a lot when we were in Shanghai – dinner on the first night we arrived, lunch on NYE, dinner on NYD and many more times thereafter:

Ingredients
“Soup” base:
• 2 Tablespoons Chilli Bean Sauce (We used Lee Kum Kee Chili Bean Sauce, which we purchased from the Asian grocer (UFM at Indooroopilly Shopping Centre))
• 1 tablespoon Hoi Sin sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon light soy sauce
• 6 cups of water
• Black peppercorns
• Vegetables (variety and quantity according to preference) – we used soy bean sprouts, carrots, chopped garlic and onion, Enoki mushrooms

Directions:
1. Mix chilli bean sauce, Hoi Sin sauce, Oyster sauce and light soy sauce with water.
2. Lay pan with vegetables and sprinkle black peppercorns on top:

3. Pour sauce over vegetables:

Add more water if necessary (fluid level should cover vegetables).

4. Add fish.

5. Leave to boil.

6. Tuck in when vegetables and fish are cooked.

D thinks that the sauce was not flavourful enough, maybe we should have used fish/chicken stock to make the sauce?
J has no comments about the sauce because all she tasted was chilli. 😛

It’s a really simple meal to prepare and it’s really about adding whatever you’d like to eat! 😉

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