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Easy
Published 1985
This is called white water, as were the shrimp, because it is cooked, or poached, in boiling, bubbling, “white” water. This preparation is native to Suzhou, near Shanghai. There, a fish called Ching Yue, or a toothed green fish like a carp, is used. There are of course no green fish here, so I make this Suzhou dish with sea bass.
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