A long time ago, My wife and I had a great s&s fish platter at a Chinese
restaurant. The fish was covered in all sorts of different coloured long
strips that I think looked like bean sprouts.
Does anyone know what it might have been? I'd like to make a s&s fish for
guests and would like to use that garnish.
Wayne
Ottawa

On Sat, 21 Oct 2006 18:19:03 -0400, "Wayne" >
wrote:

>A long time ago, My wife and I had a great s&s fish platter at a Chinese
>restaurant. The fish was covered in all sorts of different coloured long
>strips that I think looked like bean sprouts.
>Does anyone know what it might have been? I'd like to make a s&s fish for
>guests and would like to use that garnish.
>Wayne
>Ottawa

I'd guess they were fried and dyed rice noodles.

------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Steve Wertz wrote:
> On Sat, 21 Oct 2006 18:19:03 -0400, Wayne wrote:
>
> > A long time ago, My wife and I had a great s&s fish platter at a Chinese
> > restaurant. The fish was covered in all sorts of different coloured long
> > strips that I think looked like bean sprouts.
>
> I'll guess julliened carrots, green/yellow/red peppers and
> daikon.

This sounds like it could be a classic Chinese dish called "Five willow
fish", because the S&S sauce contains a few julienned veggies which can
included peppers, black mushrooms, bamboo shoots, tree ears, or
different kinds of pickled veggies, and they look like willow leaves
scattered on the fish.

Here are some images
http://tw.news1.yimg.com/tw.news.yim...3581750664.gif
http://www.singtaonet.com:82/culture...3495087724.gif

Basic recipe:
Take 1 whole, cleaned fish. Lightly score both sides and dust with
flour. Deep fry (or poach with ginger and green onions) till done.
Drain.

Sauce: Soy sauce 30g,black vinegar 50g,cooking wine 30g,salt
15g, sugar 40g. Corn starch 25g to thicken.

Heat oil in wok, add garlic and green onions. Then add julienned
veggies of your choice. Finally add the sauce ingredients. Add a bit of
stock and thicken with corn starch. Pour over cooked fish.

Forgot the finishing touch: sesame oil.

Also, a more elegant explanation of the name - this dish was created by
a group of poets, whose idol was the most famous poet Tao Yuenming,
also called "Mr. Five Willows" because there were 5 willows trees
growing in his yard. (Or he wrote a book about a character who had the
willows? not sure anymore!)

The recipe consists of a whole 1.5 lb fish, head and all. It's scaled, slit
several times through the flesh on each side, rubbed with salt and corn
starch and then deep fried. The sauce is the usual red S&S sauce.
I think I'll go with very thinly julienned vegetables like peppers in 3
colours and green onions. It should look pretty good along with some chunks
of tomato and pineapple. Thanks for your input.
Wayne


>