Simple Flavours & Tender Flesh

The preparation of fish and shellfish in southern Chinese cooking is governed by the sauces and seasonings that will be used with it. Sweet-and-Sour Snapper and Braised Carp in Ginger Sauce are perfect examples of this, as great care is taken both to cook the fish and create the aromatic sauces that accompany them so that everything works together in perfect harmony. Delicate freshwater fish is steamed in Shantou or Fujian style, with just a hint of ginger and sour plums to add background notes without drowning out the subtle fish flavour. More robust seafood, such as prawns or large shrimp, are often served with rich tomato or oyster sauces, resulting in dishes such as Red Prawns on the Shell.