Bluefish with Fresh Tomatoes

Fon Keh Ju Yue

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

In Canton this traditional dish is prepared with fresh carp. Carp is available in Asian and Chinese seafood markets, and if it is convenient you might use it. I have experimented by using different fish in the recipe and have concluded that bluefish is the best. It is fleshy, meaty, and a bit oily, like carp, but is more widely available.