Sea bream in fish-fragrant sauce (Ji li jia xiang yu) from Every Grain of Rice: Simple Chinese Home Cooking (page 138) by Fuchsia Dunlop

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

  • JoanN on June 18, 2013

    Used sauce from this recipe with fish-frying marinade from Sweet-and-Sour Fish ‘Tiles.' This was outstanding. Maybe too much stock. I boiled it down heavily for quite a while and still didn’t quite achieve what I would have described as the “thick, luxurious gravy” Dunlop calls for. Didn’t matter. The sauce was super. I hadn’t made rice since I figured the fried fish had sufficient calories for the day. Big mistake. Saved the leftover sauce and will probably have it for lunch over rice. But that’s tomorrow’s calories.

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