Chef Juno of 5th Street shares a special recipe close to her heart, the famous "rice killer"; Sichuan Boiled Fish. Literally, the Chinese name of Sichuan boil fish “Shui Zhu Yu (水煮鱼)” means water boiled fish. The marinated fish slices are poached briefly in seasoned water. They taste very tender, succulent and packed with flavour.
To achieve the best result, I recommend you use fresh fillets instead of frozen ones. In China, restaurants often have fish tanks from which the customers can choose live fish to be freshly prepared for this dish.
Producer: Justin Yau
Cinematographer: Beverly Hiew
Editor: HJ Goh
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