Hello all -
I'm on a quest to make a full chinese dinner for four, but find that I'm lacking certain skills - particularly with fish. I would really love to make one course that is a whole cooked fish, but I am clueless to find a start. What kind of fish? If you cook it whole, do you leave the skin on and eat it? What about cleaning the fish - If you buy a whole fish at a Chinese market, are they generally gutted first? And what about the bones, do you just leave them in, and people just have to be careful? Ah, this is frustrating?!?!?
As you can see, I'm not very familiar with fish-things, so and advice would be a great help.
I'm on a quest to make a full chinese dinner for four, but find that I'm lacking certain skills - particularly with fish. I would really love to make one course that is a whole cooked fish, but I am clueless to find a start. What kind of fish? If you cook it whole, do you leave the skin on and eat it? What about cleaning the fish - If you buy a whole fish at a Chinese market, are they generally gutted first? And what about the bones, do you just leave them in, and people just have to be careful? Ah, this is frustrating?!?!?
As you can see, I'm not very familiar with fish-things, so and advice would be a great help.
posted by:
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Boston
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Re: A full chinese dinner / fish course
Sun, November 4, 2007 - 2:07 PMAt Chinese banquets I've been to the fish is whole (head and tail attached). Gutted with bones in tact, deep fried in an orange sauce. People pick at it.
