Fish and Shellfish

The wok’s versatility is highlighted by the ways in which it can be used to cook fish and shellfish. The wok’s range is demonstrated as it is used in a simple stir-fried dish, such as Stir-fried Fish with Black Bean Sauce, and in the more complex preparations of Deep-fried Salt and Pepper Oysters. The wok can be most gentle, as it cooks the delicate Steamed Scallops with warm hot vapours, or as it infuses Singaporean-style Curry Crab with exotic spices and savoury flavours.

But the wok can also be dramatically assertive, as in deep-frying techniques, where the wok’s excellence is unbeatable. Its depth allows for proper deep-frying without using a great deal of oil. The wide surface allows for easy removal of deep-fried foods, and it is simple to adjust the heat if the wok gets too hot. In fact, you will find the wok indispensable when preparing fish and shellfish.