Fish with Meat Sauce

Shaoz Yu

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Red-cooked

This is one of Mrs. Chiang’s most spectacular dishes — a whole fish cooked in a rich and spicy meat sauce. The combination, strange as it sounds, works. It exemplifies the Szechwanese taste for unusual juxtapositions of ingredients. Cooking in meat sauce, shaoz, is a favorite Szechwanese method. Mrs. Chiang makes noodles, bean curd, and eggplant that way. Like the fish, they are all marvelously spicy dishes,