WM & J came by for 4pax home dinner on 24.6.2018.
i made –
1 claypot rice👍👍👍
3 花雕酒蒸小黄鱼 (model after steam 鲥鱼sauce)
4 仿冰菜using lettuce (not successful)
5 fried romaine lettuce 油麦菜
J brought yongtaufu & indian mangoes👍
we took the ytf with the dinner. it was very good. 🙂
the 葱焖鸦片鱼头 dish was excellent! the flesh is flaky & tasty like cod, and the head has soft bone structure like salmon…the perfect fish head!
鸦片鱼头 is a flatfish not available in singapore. WT brought 2 halves fish head for me from shanghai during his last trip back here. before that he brought me 2 also which i cooked for family.
wife & i prefer the scallion baked preparation at old jesse 老吉士 in shanghai. ^^
we had that during our trip in sep2017. later WM& i had the hk steamed preparation at 陈记 during our nov2017 shanghai trip. wife & i just returned from shanghai last week & we had at 陈记 on 16.6.2018. 🙂
anyhow 鸦片鱼头 is just so good any preparation is good la..
my claypot chicken rice is a perennial favourite.
J declared she had 3 bowls…lol!
i experimented with the 鲥鱼style preparation.
the key is of course first the fish, second the sauce.
i didn’t have the fish, so it was about the sauce…i used <1 flat tbsp sugar, 1tbsp white vinegar, 5 tbsp shaoxing wine & 1 tbsp light soy sauce. the sauce was very good.
小黄鱼 is a sweet tasty fish but it is not 鲥鱼, so quite incomplete & didn’t make much impact does not add much to the dish as 小黄鱼 could be done any number of ways…
the lettuce冰菜not successful, a failure.
i took it out of the freezer & put back, and the veg sort of wilted. had to be just right timing & eat upon taking out of freezer…anyway texture aside, it does not have the sweetness of 冰菜 and is a bit “siap” = astringent…
romaine lettuce 油麦菜 lettuce was the usual, a very nice vegetable dish. 🙂
WM took a video of me in the kitchen..
claypot rice very appealing to palate.
葱焖鸦片鱼头 before baking 10mins in 250degC oven, adding 2.5 tbsp light soy sauce, 2 tbsp & 2tbsp olive oil & some cut chilli padi.
the 鲥鱼style preparation is done steaming the fish & discarding the liquid, then adding the prepared sauce & topping up with sliced ginger & ham 金华火腿
we had a wonderful dinner just 4 of us, and a great time to chill & chat afterwards.