Yuxiang Gesong

Minced Chilli “Fish”

Preparation info
  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.
    • Difficulty


Appears in

By Ken Hom

Published 1990

  • About

The recipe mimics a well-known fish dish, and it certainly fooled and delighted me. The gluten is cut up as if it were fish and with the Chinese dried black mushrooms, pine nuts, and the traditional chilli sauce, it resembles and tastes very much like a real fish dish.


  • 225 g/8 oz fresh or canned wheat gluten
  • 25 g/


Rinse the wheat gluten in several changes of cold water, drain, and cut into small dice. Do the same with the mushrooms and set aside.

Heat a wok or large frying pan until hot. Add the oil, garlic, onions, and ginger and stir-fry for 30 seconds. Put in the wheat gluten, mushrooms, and pine nuts. Continue to stir-fry for 1 minute, then add the rest of the ingredients except the cornflour