Fish and Shellfish

A child of the sea, Hong Kong quite naturally draws much of her sustenance from the ocean. Fish and shellfish constitute an enormously important and popular aspect of the Hong Kong cuisine. This is a cultural matter as well: the Cantonese style, from which Hong Kong cuisine largely flows, also emphasizes seafood. In the Chinese tradition, hundreds of species of fish and shellfish have made their way into standard recipes, so it is no surprise that Hong Kong offers a rich and varied assortment of seafood dishes. The recipes here represent a sampling of the best of those dishes, with special regard for the Western preferences of Hong Kong’s cosmopolitan clientele.