Casserole of Fish


Preparation info
  • It serves


    for a main course, with rice for the lovely sauce.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Even though this dish isn’t clear in the sense of purity, it falls into this category because it is simmered in a casserole and has the general characteristics of being substantial and brothy. The vinegar and brown sugar give the fish a tasty richness. The sea bass may be replaced by striped bass or whitefish or any thick-meated fish, as long as the meat is not coarse.

The fish is dark and gleaming, the bean curd light brown, and the whole dish is speckled with green coriander. It’s