Recipe

Ingredients: (serves 4)

  • 1 whole mullet or sea bass, bream, trout, or carp, weighing about 680g (1 ½ lbs) after cleaning

  • 1 tsp salt

  • About 2 tbsps all-purpose flour

  • 1000ml vegetable oil for deep-frying

  • 2-3 dried mushrooms, soaked and thinly shredded

  • 1 small carrot, thinly shredded

  • 1 small green bell pepper, cored, seeded, and thinly shredded

     

 

  • 2-3 spring onions, thinly shredded

  • 1 tbsp thinly shredded fresh ginger root

  • 2 tbsps sugar

  • 3 tbsps rice vinegar

  • 1 tbsp light soy sauce

  • 1 tbsp rice wine

  • 100ml Chinese stock or water

  • 2 tsps cornstarch mixed with 1 tbsp water

  • ½ tsp sesame oil

 

ming ai british chinese food culture 2011 p seafood 014

fivewillowfish

 

Recipe Provider

mr deh ta hsiung

 Mr Deh-ta Hsiung

Method:

  • Pat the fish thoroughly dry inside and out with paper towels. Score both sides of the fish diagonally as far as the bone at 1-inch intervals. Rub the fish inside and out with the salt, then coat it in flour.

  • Heat the oil in a preheated wok until very hot (375°F / 190°C), and deep-fry the fish for 3-4 mins on each side until golden brown. Remove and drain, then place on a warmed serving platter. Pour off all but about 1 tbsp oil from the wok.

  • Add the vegetables and stir-fry for 1 min. Blend in the seasonings and stock or water, bring to a boil, then add the cornstarch paste. Stir until the sauce thickens, then add the sesame oil. Pour the sauce over the fish and serve at once.

 


Special touches:

  • The name “five willow” refers to the five shredded vegetables which are used for the sauce. This recipe is a simple version of the classic dish, which would have five vegetables in addition to the shredded spring onions and ginger. 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 authentic dish, you can use canned sliced bamboo shoots and shredded green pepper to make the five willows, or choose from celery, onions, white button mushrooms, canned water chestnuts, or wood ears (a black fungus). Any combination of these vegetables is acceptable.

  • Making Chinese Stock: This is the base for soups, and is also used instead of water in general cooking whenever liquid is required. Put 1 lb (about 450g) each chopped chicken pieces and pork spareribs in a large pot with 4 qts (about 4,500ml) water, 3 spring onions, and 3-4 large pieces unpeeled fresh ginger root. Bring to a boil and skim off the scum. Simmer gently for 2-3 hours until the liquid has reduced by about one-third. Strain the liquid into a clean pan, add 2-3 tbsps rice wine and 1 tsp salt, and bring back to a boil. Simmer for 3-4 minutes. The stock is now ready for use. Alternatively, it can be cooled and kept in the refrigerator for up to 4-5 days.

 

Story:

Du FuFive-Willow-Leaf Fish or Wuliu Fish is a popular traditional dish in Southwest China’s Sichuan Province. It is said to have been invented by Du Fu, a famous poet in the Tang Dynasty. That was in 760AD when chaos overran the country and life was terribly hard. One day, an old friend came to pay him a visit. Du Fu was delighted as it had been a long time since they had last seen each other. But he was also worried that he could not afford a decent meal for his friend. By coincidence, a member of his family brought home a big carp caught in a nearby stream. Du Fu was overjoyed. He went to the kitchen and cooked the fish himself. At dinner, his friend was amazed by the delicious fish. He asked Du Fu what the dish was called. Du Fu examined the fish carefully and noticed the colourful, shredded vegetable covering it. They looked like willow leaves, which gave him an idea for its name. “How about calling it Wuliu Fish?” His friend thought the name was very appropriate. Wuliu means five willow leaves. Later, When Du Fu became famous, the dish became popular in China.

(http://www.1155815.com/english/cultures/200804/1033.html)

菜譜

原料:(四人份)

  • 全魚 1 條(海鱸、魴魚、鱒魚或鯉魚皆可,清理後淨重約 680 克或 1 ½ 磅)

  • 鹽 1 茶匙

  • 通用麵粉 約 2 湯匙

  • 植物油 1000 毫升(用於油炸)

  • 水發冬菇 2-3 朵 (切細絲)

  • 小紅蘿蔔 1 隻(切細絲)

  • 小青圓椒 1 隻(去心、去籽後切細絲)

 

 

  • 小蔥 2~3 棵 (切細絲)

  • 薑絲 1 湯匙

  • 糖 2 湯匙

  • 米醋 3 湯匙

  • 生抽 1 湯匙

  • 米酒 1 湯匙

  • 中式高湯或清水 100 毫升

  • 生粉 2 茶匙(與 1 湯匙清水混合)

  • 麻油 ½ 茶匙

 

ming ai british chinese food culture 2011 p seafood 014

fivewillowfish

 

菜譜提供者

mr deh ta hsiung

熊德達先生

做法:

  • 用廚房紙將魚身內外的水分拍幹。在魚身兩面以 1 英寸間隔割出菱形花紋直達魚骨。用 1 茶匙鹽均勻擦在魚身內外,然後拍上麵粉。

  • 鑊預熱後放油燒至 375 華氏度(190 攝氏度),將魚輕輕放進去,每面各炸 3~4 分鐘至金黃色後撈出瀝幹,放在已預熱的碟上。鑊中留下 1 湯匙油。

  • 所有蔬菜入鑊炒 1 分鐘。放調味料及高湯或水,煮滾後打芡。攪拌至汁水變稠後加麻油,再澆在魚身上,趁熱享用。

 

特殊風味:

  • 五柳” 指的是用於製作調味汁的五種切成細絲的蔬菜。這道經典菜式除了蔥和薑之外,還會使用五種蔬菜。本菜譜是簡化版,只用了三種蔬菜,加上蔥和薑就是五種。如欲追求正宗風味,你可以用筍片和青辣椒絲製作五柳,也可以從芹菜、洋蔥、白蘑菇、馬蹄(荸薺)或木耳中選擇不同配料。這些蔬菜的各種搭配都是可以接受的。

  • 製作中式高湯:這既是湯底,也可以代替水用於一般烹飪。斬件的雞與豬排骨各 1 磅,水 4 誇脫(約 4500 毫升),小蔥 3 棵,帶皮的薑 3~4 大塊,放入大鍋煮開後撇去浮沫。轉小火煮 2~3 小時,至水分減少約三分之一為止。將湯汁倒進一隻乾淨的鍋裏,加 2~3 湯匙米酒和 1 茶匙鹽。再次煮滾後,轉小火續煮 3~4 分鐘即可作為高湯使用。也可以放涼後放入冰箱,可保存 4~5 天。

 

故事: 

杜甫版

Du Fu五柳魚是四川名菜,唐宋以來早已膾炙人口。說起 “五柳魚” 來,它還和我國古代詩人杜甫有一段關係呢!

唐代杜甫在年近五十的時候遇上 “安史之亂” ,整個唐朝從這兒走了下坡路。唐明皇逃往四川,楊玉環在馬嵬坡被吊死。杜甫為了躲避這場戰亂,也漂泊到西南方去。

他到了成都,在古郊找了一處風景優美的地方,叫浣花溪畔,親手建了—座草堂,住了下來,並在這裏寫過不少詩。他這時生活十分清苦,草堂茅屋有時還被大風吹破。他由自己的遭遇和貧困處境,時常想到天下的窮人寒士,寄予不少同情。他每日以素菜草果度日,當地人都叫他 “菜肚老人”。

相傳,有一天他邀幾個朋友在草堂上吟詩作賦,吟得高興,不覺到了中午。他發起愁來,眼看要吃晌飯了,可是一無所有,拿什麼款待這些客人呢?他正在著急,忽然見家人從浣花溪裏釣上一條魚來,喜出望外,心想:就請大家品嘗這條魚吧!

他走到灶前,親手烹製起魚來。朋友們見他去做魚,個個都驚奇起來,有的帶著懷疑的眼光說:“老杜,這可是新鮮事。你會作詩,還會烹魚?”

杜甫笑笑說:“等著吧,我今天就要給你們烹烹看看。” 他開膛把魚洗好以後,加上佐料就放鍋裏蒸上。蒸熟以後,又把當地的甜麵醬炒熟,加入四川泡菜裏的辣椒、蔥、薑和湯汁,和好澱粉,做成汁,趁熱澆在魚身上,再撤上香菜就做成了。

大夥歡坐一堂,見杜甫把魚端了上來,伸筷一嘗,果然好吃。眾朋友邊說邊吃,一會工夫,一條魚吃得精光,可是這魚還沒有名字呢!於是大家就為這魚想起名字來。有的說:“這魚就叫 ‘浣溪魚’ 吧!” 有的說:“叫 ‘老杜魚’ 才合適。” 最後杜甫說:“陶淵明先生是我們敬佩的先賢,而這魚背覆有五顏六色的絲,很象柳葉,就叫 ‘五柳魚’ 吧!” 說罷,大家十分贊成,覺得這個名字很有意思。“五柳魚” 就這樣叫起來了,並成為一道四川名菜,一直流傳了一千多年。

 

蘇東坡版

Su shi“五柳魚” 是浙江杭州西湖的一道名菜,其味道鮮美,噴香誘人,深為人們所喜食。人們在享用時,又常把 “五柳魚” 叫做 “東坡魚” ,這是為什麼呢?

蘇東坡是我國宋朝的一位美食家。相傳有一次,他讓廚師做道魚肴開開鮮。廚師送來後,只見熱騰騰、香噴噴,魚身上刀痕如柳。東坡食欲大開,正欲舉筷品嘗,忽見窗外閃過一人影,原來是好友佛印和尚來了。東坡心想:“好個趕飯的和尚,我偏不讓你吃,看你怎麼辦?” 於是順手將這盤魚擱到書架上去了。

佛印和尚其實早已看見,心想:“你藏得再好,我也要叫你拿出來。” 東坡笑嘻嘻地招呼佛印坐下,問道:“大和尚不在寺院,到此有何見教?” 佛印答道:“小弟今日特來請教一個字。” “何字?” “姓蘇的 ‘蘇’ 怎麼寫?” 蘇東坡知道佛印學問好,這裏面一定有名堂,便裝著認真地回答:“ ‘蘇’ 字上面是個草字頭,下邊左是 ‘魚’ ,右是 ‘禾’ 字。” 佛印又問:“草頭下麵左邊是 ‘禾’ 、右邊是 ‘魚’ 呢?” “那還念 ‘蘇’ 啊。” “那麼‘魚’ 擱在草頭上邊呢?” 蘇東坡急忙說:“那可不行。” 佛印哈哈大笑說:“那就把 ‘魚’ 拿下來吧。” 蘇東坡這才恍然大悟,佛印說來說去還要吃他的那盤五柳魚。

後來有一次,佛印聽說蘇東坡要來,就照樣蒸了一盤五柳魚,心想上次你開我玩笑,今日我也難難你,於是就順手將魚放在旁的馨裏。不料蘇東坡早已看見,只是裝著不知道,說道:“有件事請教:我想寫副對聯,誰知寫好了上聯,下聯一時想不出好句子。” 佛印問:“不知上聯是什麼?” 蘇東坡回答說:“上聯是 ‘向陽門第春常在’ 。” 佛印不知道蘇東坡葫蘆裏賣的是什麼藥,幾乎不加思索地說:“下聯乃 ‘積善人家慶有餘’ 。” 蘇東坡聽完,佯裝驚歎道:“高才,高才!原來你罄(慶)裏有魚(餘)呀!快拿出來一同分享吧。” 佛印這才恍然大悟,知道上了蘇東坡的當。但他還想戲弄一下蘇東坡,便問:“你能說出這魚的名字,我就請你吃。” 蘇東坡一看,一條清蒸的西湖鮮魚,身上劃了五刀,便笑咪咪地說:“五柳魚唄。” 佛印笑笑回答說:“這條 ‘五柳魚’ 算給你 ‘釣’ 到了,不如叫 ‘東坡魚’ 算了。”

從此以後,人們把 “五柳魚” 又叫 “東坡魚” ,而且這道西湖名菜名氣也越來越大,一直流傳到今天。

 

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