Chinese braised stuffed fish from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 271) by Bruce Aidells and Denis Kelly

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 Chinese rice wine for dry sherry, and fish stock for chicken stock. See recipe for suggested whole fish. Can use any of the book's Asian sausages on p246, 248, 249, or 270.

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