the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.



Steamed Fish with Sizzling Lemon Grass Oil

by Martin Yan

Makes 4 to 6 servings

I think there's no better way to enjoy fresh fish than this classic Chinese method—steaming it whole with aromatic vegetables and dressing it with hot oil and a simple sauce.

5 dried black mushrooms
2 stalks lemongrass (bottom 6 inches only)
4 green onions

Sizzling Oil
3 tablespoons cooking oil
2 teaspoons sesame oil
1 stalk lemongrass (bottom 6 inches only), thinly sliced

Fish Dressing
1/4 cup soy sauce
3 tablespoons chicken broth
1 tablespoon oyster flavored sauce
2 teaspoons sugar

1 whole fish (1-1/2 to 2 pounds), such as sea bass or red snapper, cleaned and scaled
1/2 teaspoon salt
1/2 teaspoon white pepper
10 slices ginger, lightly crushed


1. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Halve caps. Cut each piece of lemongrass into 5 slanting slices. Julienne 2 green onions and leave remaining 2 green onions whole. Combine sizzling lemongrass oil ingredients in a saucepan; set aside. Combine fish dressing ingredients in another saucepan; set aside.

2. Cut fish 3/4-inch deep along vertebrae on each side of bone. Cut 5 slits lengthwise, 3/4-inch deep, on both sides of fish as illustrated. Sprinkle fish with salt and pepper. Place a piece of mushroom, lemongrass, and ginger in each slit.

3. Place whole green onions in center of a heat-proof glass pie dish; lay fish on top. Prepare a wok for steaming. Cover and steam fish over high heat until fish turns opaque, 8 to 10 minutes.

4. Sprinkle half the julienned green onion over fish. Heat sizzling lemongrass oil over high heat until hot; drizzle over fish. Heat fish dressing over high heat and cook until heated through; pour over fish. Garnish with remaining julienned green onions.

Reprinted by permission from Martin Yan's Culinary Journey Through China by Martin Yan (KQED Books).


Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes


China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations


This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home