Five willows Fish is a very popular dish in China, and it is pretty much served as a whole fish.
This is alternate of typical sweet-and-sour fish. The ‘five-willow’ refers to the five shredded vegetables used for the sauce in addition to shredded spring onions and ginger.
Five-Willow-Leaf Fish or Wuliu Fish is a well known traditional dish in Southwest China’s Sichuan Province.
Here there are three vegetables, and the spring onions and ginger are counted separately to make up the total number. If you want to make the genuine dish, canned sliced bamboo shoots and shredded green pepper can be used to make the five willows.
So head for the kitchen and make this five willow fish and enjoy the remarkable flavoured food.
Five-Willows Fish RecipePrint This
- 1 small cucumber
- 2 carrots
- 1 piece root ginger, sliced
- 3 spring onions, chopped
- 2 loves garlic,1 crushed and 1 sliced
- 120 ml (4 fl oz) vinegar
- 1 grey mullet, carp or bass, cleaned
- 4 tablespoons oil
- 1 tablespoon hoisin Sauce
- 2 tablespoons sugar
- 1 tablespoon sesame seed oil
- cucumber fan
- carrot flower
- Cut the cucumber in half lengthways and discard the soft centre.
- Slice the cucumber flesh and carrots into 5 cm (2 inch) long matchstick pieces.
- Put the cucumber, carrots, ginger, spring onions, crushed garlic and vinegar in a bowl and mix well.
- Leave to marinate for 30 minutes.
- Score the fish by making 3 diagonal cuts on both sides.
- Heat the oil in a wok or deep frying pan, add the sliced garlic and fry for 1 minute.
- Add the fish and fry for 1 minute on each side until golden brown
- Add the vegetables and marinade, stir in the hoisin sauce and sugar and cook for 2 minutes; sprinkle with the sesame seed oil.
- Transfer the fish to a warmed serving dish and spoon over the vegetables and sauce.
- Garnish with cucumber fan and carrot flower the and serve immediately.