Steamed fish with three kinds of olives (Sānlan zhēngyú) from All Under Heaven: Recipes from the 35 Cuisines of China (page 181) by Carolyn Phillips

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Notes about this recipe

  • krista_jo on March 28, 2017

    I love "olive vegetable" but I did not love the homemade preserved olives made as a component of this recipe. First, they were too sweet (I'm sure they are supposed to be that sweet - I just didn't like the sweetness), and second, they had an odd almost metallic taste, which, it turns out, is what Chinese olives taste like. Now that I've tasted them, I can detect it in the prepared "olive vegetable", but in a smaller amount because of course there are other ingredients mellowing them out. Finally, the amount of olive oil seemed somewhat excessive (and I am pro-fat). I doubt I'll make this again, there are other steamed fish recipes I prefer.

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