Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 alpha 4/15/85; site slu70.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!mgnetp!we53!busch!wucs!slu70!guy From: guy@slu70.UUCP (Guy M. Smith) Newsgroups: net.cooks Subject: Re: Chinese whole fish query Message-ID: <123@slu70.UUCP> Date: Thu, 7-Nov-85 13:19:57 EST Article-I.D.: slu70.123 Posted: Thu Nov 7 13:19:57 1985 Date-Received: Sun, 10-Nov-85 06:47:44 EST References: <850@nmtvax.UUCP> Distribution: na Organization: Saint Louis University, St. Louis, MO Lines: 15 Summary: Source for answer In article <850@nmtvax.UUCP>, shipman@nmtvax.UUCP writes: > I've only had Chinese whole fish twice, once at the original > My problem is that the recommended fish (rock cod or red snapper) > is not available in this small town. Can anyone suggest an > appropriate substitution? Would frozen fish work? The only thing > I could find that looked reasonable was frozen whole catfish. Try the "Thousand Recipe Chinese Cookbook" (author's name forgotten). It's available in paperback and reasonably priced. Along with numerous recipes of wide variety (I've yet to have a failure) there are good discussions of such matters as what kind of fish the various cooking techniques work well with. The major drawback is the relative shortage of the spicier cuisines (Hunan, Xichuan, etc.) but what is covered is covered well. I'd recommend this for inclusion in the category of fail-safe cookbooks as per the recent discussion.