🔥 Celebrate new books on our BBQ & Grilling shelf with 25% off ckbk membership 🔥
4-6
Easy
By Ken Hom
Published 1998
Among the many banquet dishes I enjoyed as a child, this one, with moist, fresh minced fish encased in a crispy crust, was especially memorable. I have never seen it served outside my uncle’s restaurant, which makes me wonder if this is a Chinese-American invention or an authentic Chinese dish. My guess is that it is one of my uncle’s ad hoc inspirations. But it really doesn’t matter because you’ll find it absolutely delicious.
Caul fat, the lacy membrane from the abdominal c
Advertisement
Advertisement
No reviews for this recipe