Dry-braised fish with pork in spicy sauce (Gan shao xian yu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 271) by Fuchsia Dunlop

  • scallions
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, whole sea bass for whole carp, Thai pickled chiles for Sichuan pickled chiles, Shaoxing rice wine or medium-dry sherry for Sichuan fermented rice wine, and Tianjin preserved vegetable for Sichuan ya cai.

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 medium-dry sherry for Shaoxing rice wine, whole sea bass for whole carp, Thai pickled chiles for Sichuan pickled chiles, Shaoxing rice wine or medium-dry sherry for Sichuan fermented rice wine, and Tianjin preserved vegetable for Sichuan ya cai.

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