Braised fish with tomato sauce from Chinese Cookery (page 69) by Rose Cheng and Michele Morris (Chinese Cookery)

  • lard
  • ketchup
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable oil for lard, canned mushrooms for mushrooms, dry sherry for rice wine, and white vinegar for rice vinegar. See recipe for fish suggestions.

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

Accompaniments: Parchment chicken Shanghai-style; Cold meat platter

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 vegetable oil for lard, canned mushrooms for mushrooms, dry sherry for rice wine, and white vinegar for rice vinegar. See recipe for fish suggestions.

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