Turbot
Next up is one of my favourite fishes, 多宝鱼 (duō bǎo yú, literally ‘many treasures fish’, but also chosen for its perceived phonetic similarity to the English), Scophthalmus maximus – Turbot.
I was surprised, but delighted, to find it in China. Surprised because it is native to the north-east Atlantic with a presence in the Baltic and Mediterranean Seas, but it seems it is extensively farmed in China (probably with some escapees) as well as in many other countries around the world. Delighted because it is so delicious.
This left-eyed flatfish can grow to up to one metre / 40 inches long and 25 kilograms / 55 pounds) in weight, although those I get here tend to be around ⅓ of that which, as I live alone, suits me just fine. If I have guests, I can always do two or three.
Turbot Fillets
Sometimes, after cleaning it, I reduce it to four fillets (it is easy to do) and simply pan fry it, but other times I give it a more typical Chinese treatment, steaming it with soy sauce and chillies as they do in at banquets in Hunan.
Steamed Turbot with Soy Sauce and Chillies as served in a restaurant in Huaihua City, Hunan
