Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site nmtvax.UUCP Path: utzoo!linus!philabs!cmcl2!lanl!unm-la!unmvax!nmtvax!shipman From: shipman@nmtvax.UUCP Newsgroups: net.cooks Subject: Chinese whole fish query Message-ID: <850@nmtvax.UUCP> Date: Sun, 3-Nov-85 08:15:01 EST Article-I.D.: nmtvax.850 Posted: Sun Nov 3 08:15:01 1985 Date-Received: Tue, 5-Nov-85 06:32:18 EST Distribution: na Organization: Zoological Data Processing Lines: 11 Summary: Question--what kind of fish works in Braised Whole Fish? I've only had Chinese whole fish twice, once at the original Chef Chu's in Mt. View, CA, and once at Hunan in Santa Fe, but it was great both times. Chef Chu's book has the right recipe, "Shanghai Braised Whole Fish". 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. -- John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipman