Poached sea bass, Chinese style (Bok sui ngui) from The New York Times Heritage Cook Book (page 691) by Jean Hewitt

  • scallions
  • Chinese sweet pickles
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute whole porgy for whole sea bass and sweet gherkins for Chinese sweet pickles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole porgy for whole sea bass and sweet gherkins for Chinese sweet pickles.

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