4 to 6as a soup course .
By Irene Kuo
“Gunn” is thick and hearty, something like a Western chowder. It comes in various combinations of ingredients, and the flavor may be delicate, piquant, or smashingly sharp and peppery, according to one’s preference.
In China, Fish “Gunn” is traditionally made with “yellow fish”—a type of croaker that contains pebbles in its head and luscious meat on its body. Whiting, flavorful and thick-meated, is an excellent substitute. Substantial and well seasoned, this is a great dish, brimmin