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Sea fish in my local supermarket
In the past I've started a few topics focusing on categorised food types I find in China. I’ve done
Mushrooms and Fungi in China
Chinese Vegetables Illustrated
Sugar in China
Chinese Herbs and Spices
Chinese Pickles and Preserves
I’ve enjoyed doing them as I learn a lot and I hope that some people find them useful or just interesting.
One I’ve always resisted doing is Fish etc in China. Although it’s interesting and I love fish, it just felt too complicated. A lot of the fish and other marine animals I see here, I can’t identify, even if I know the local name. The same species may have different names in different supermarkets or wet markets. And, as everywhere, a lot of fish is simply mislabelled, either out of ignorance or plain fraud.
However, I’ve decided to give it a go.
I read that 60% of fish consumed in China is freshwater fish. I doubt that figure refers to fresh fish though. In most of China only freshwater fish is available. Seawater fish doesn’t travel very far inland. It is becoming more available as infrastructure improves, but it’s still low. Dried seawater fish is used, but only in small quantities as is frozen food in general. I live near enough the sea to get fresh sea fish, but 20 years ago when I lived in Hunan I never saw it. Having been brought up yards from the sea, I sorely missed it.
I’ll start with the freshwater fish. Today, much of this is farmed, but traditionally came from lakes and rivers, as much still does. Most villages in the rural parts have their village fish pond. By far the most popular fish are the various members of the carp family with 草鱼 (cǎo yú) - Ctenopharyngodon idella - Grass Carp being the most raised and consumed. These (and the other freshwater fish) are normally sold live and every supermarket, market (and often restaurants) has ranks of tanks holding them.
Supermarket Freshwater Fish Tanks
You point at the one you want and the server nets it out. In markets, super or not, you can either take it away still wriggling or, if you are squeamish, the server will kill, descale and gut it for you. In restaurants, the staff often display the live fish to the table before cooking it.
These are either steamed with aromatics – garlic, ginger, scallions and coriander leaf / cilantro being common – or braised in a spicy sauce or, less often, a sweet and sour sauce or they are simply fried. It largely depends on the region.
Note that, in China, nearly all fish is served head on and on-the-bone.
草鱼 (cǎo yú) - Ctenopharyngodon idella - grass carp
I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy.
Oh, and because I use whey protein, they're higher in protein and good for post-workout bite.
300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor) 1. Mince the zucchini in the food processor with the salt.
2. Add the sugar or sugar substitute and process until the sugar is dissolved.
3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
4. To the food processor add the cocoa mixture and two egg yolks and blend together.
5. Add the whey protein or milk powder to the mixture and blend together.
6. Add the oatmeal and blend.
7. Add the flour and pulse to incorporate (in other words, try not to over mix).
8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
Big Plate Chicken - 大盘鸡 (dà pán jī)
This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.
Chicken chopped on the bone or Boneless skinless chicken thighs 6
Light soy sauce
Dark soy sauce
Cornstarch or similar. I use potato starch.
Vegetable oil (not olive oil)
Star anise, 4
Cinnamon, 1 stick
Bay leaves, 5 or 6
Fresh ginger, 6 coin sized slices
Garlic. 5 cloves, roughly chopped
Sichuan peppercorns, 1 tablespoon
Whole dried red chillies, 6 -10 (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.
Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces
Carrot. 1, thinly sliced
Dried wheat noodles. 8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.
Red bell pepper. 1 cut into chunks
Green bell pepper, 1 cut into chunks
Scallion, 2 sliced.
First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.
Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.
While the main dish is cooking, cook the noodles separately according to the packet instructions. Reserve some of the noodle cooking water and drain.
When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.
Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
Way back in the 1990’s, I was living in west Hunan, a truly beautiful part of China. One day, some colleagues suggested we all go for lunch the next day, a Saturday. Seemed reasonable to me. I like a bit of lunch.
“OK. We’ll pick you up at 7 am.”
“Excuse me? 7 am for lunch？
“Yes. We have to go by car.”
Well, of course, they finally picked me up at 8.30, drove in circles for an hour trying to find the guy who knew the way, then headed off into the wilds of Hunan. We drove for hours, but the scenery was beautiful, and the thousand foot drops at the side of the crash barrier free road as we headed up the mountains certainly kept me awake.
After an eternity of bad driving along hair-raising roads which had this old atheist praying, we stopped at a run down shack in the middle of nowhere. I assumed that this was a temporary stop because the driver needed to cop a urination or something, but no. This was our lunch venue.
We shuffled into one of the two rooms the shack consisted of and I distinctly remember that one of my hosts took charge of the lunch ordering process.
“We want lunch for eight.” There was no menu.
The waitress, who was also the cook, scuttled away to the other room of the shack which was apparently a kitchen.
We sat there for a while discussing the shocking rise in bean sprout prices and other matters of national importance, then the first dish turned up. A pile of steaming hot meat surrounded by steaming hot chillies. It was delicious.
“What is this meat?” I asked.
About half of the party spoke some English, but my Chinese was even worse than it is now, so communications weren’t all they could be. There was a brief (by Chinese standards) meeting and they announced:
“It’s wild animal.”
Over the next hour or so, several other dishes arrived. They were all piles of steaming hot meat surrounded by steaming hot chillies, but the sauces and vegetable accompaniments varied. And all were very, very good indeed.
“What’s this one?” I ventured.
“A different wild animal.”
“Another wild animal.”
“A wild animal which is not the wild animal in the other dishes”
I wandered off to the kitchen, as you can do in rural Chinese restaurants, and inspected the contents of their larder, fridge, etc. No clues.
I returned to the table with a bit of an idea.
“Please write down the Chinese names of all these animals we have eaten. I will look in my dictionary when I get home.”
They looked at each other, consulted, argued and finally announced:
“Sorry! We don’t know in Chinese either. “
Whether that was true or just a way to get out of telling me what I had eaten, I’ll never know. I certainly wouldn’t be able to find the restaurant again.
This all took place way back in the days before digital cameras, so I have no illustrations from that particular meal. But I’m guessing one of the dishes was bamboo rat.
No pandas or tigers were injured in the making of this post
Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
I've tried making them using RTE Chinese chestnuts from Costco with varying success:
One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
I have also tried soaking the chestnuts in hot water prior to beginning the candying process. The nuts, once again, developed a tough skin after a few days. To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
While some pieces have a tough skin, many of them have taken on a candied texture.
Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
Please share any feedback ypu may have. Thanks!
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