Shanghai-style five-willow fish from The Food of China (page 98) by Nina Simonds and Deh-Ta Hsiung

  • roasted sesame oil
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  • scallions
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  • Serves : 4

  • EYB Comments

    Can substitute "Chicken and meat stock" recipe on P281 for stock; and carp, bream, grouper or sea bass for whole fish.

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 "Chicken and meat stock" recipe on P281 for stock; and carp, bream, grouper or sea bass for whole fish.

  • treay on November 26, 2024

    Yesterday for dinner I made a whole Asian-style fried fish for the first time. I used a snapper. This recipe is called 'Shanghai-style five-willow fish' - the 'five-willow' apparently refers to the five julienned vegetables used for the sauce: mushrooms, carrot, celery, green capsicum and spring onion. It was really nice. I served it with coconut rice with crispy ginger, garlic, chilli, coriander, peanuts and sesame seeds. A very good combination!

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