"... it is so simple and quick and produces such devastatingly delicious results... blanch or steam your main ingredients (perhaps a whole fish or some leafy green vegetabels), and lay them out neatly on a serving plate, You scatter them with slivered spring onions and ginger. You heat a little oil until it emits a thin smoke, then pour it over the onions and ginger, which sizzle and smell wonderful. You then pour over soy sauce, usually diluted with water. This sounds ridiculously easy - which it is - but it's one of the finest Chinese cooking methods. It adds a sublime edge of flavour to good-qualtiy ingredients, while allowing their natural flavours to shine through."Chinese cooking is not all about stir-fries and soups - the book contains a good number of slow-cook meat dishes. This is an important aspect for me when introducing foreign recipe techniques into my Cretan kitchen - slow-cooked (ie well-cooked) meals are an important aspect of good-quality Cretan cooking; meat must never be under-cooked for the Cretan palate.
Fish-fragrant aubergines, with the addition of some colourful peppers. Although I didn't have the Sichuan chili bean paste mentioned in the recipe, I used another hot chili paste that we can get in Hania (sambal oelek).
I was quite eager to start cooking form the book immediately, and the easiest dish I found I could imitate was fish-fragrant aubergine. It's something I've made before in a similar way, so I'll try to be more adventurous in the future.
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