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Fish and Shellfish

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Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

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.

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