Chinese cuisine offers a variety of delicious fish dishes, each showcasing unique flavours and cooking techniques. Here are some of the top Chinese fish dishes
Sweet and Sour Fish (糖醋鱼, Tángcù Yú)
Steamed Fish with Ginger and Scallions (清蒸鱼, Qīngzhēng Yú)
- Description: A simple yet elegant dish, steamed fish with ginger and scallions highlights the natural flavour of the fish. The fish, often carp or sea bass
- often steamed with ginger, scallions, and sometimes soy sauce. The result is a tender, flavourful fish that is light and healthy.
- Key Ingredients: Ginger, scallions, soy sauce, and sesame oil.
Szechuan Boiled Fish (水煮鱼, Shuǐzhǔ Yú)
Sweet and Sour Fish (糖醋鱼, Tángcù Yú)
- Description: This classic dish features a whole fish, usually carp or snapper, that is deep-fried until crispy and then coated in a sweet and sour sauce. The sauce typically combines vinegar, sugar, soy sauce, and sometimes ketchup, giving the dish a perfect balance of tangy and sweet.
- Key Ingredients: Vinegar, sugar, soy sauce, ketchup, and vegetables like bell peppers and pineapples.
Steamed Fish with Ginger and Scallions (清蒸鱼, Qīngzhēng Yú)
Szechuan Boiled Fish (水煮鱼, Shuǐzhǔ Yú)
- Description: A famous dish from Szechuan cuisine, this dish features fish fillets poached in a spicy and numbing broth made with Szechuan peppercorns and dried chili peppers. The fish is typically tender and served with a generous amount of hot oil and a variety of vegetables.
- Key Ingredients: Fish fillets (usually white fish such as haddock), Szechuan peppercorns, cinnamon stick, cloves, dried chili peppers, garlic, ginger, and bean sprouts or cabbage.