红京鱼 Hóng jīng yú
Apparently this fish-in-hot-oil (Sichuan Boiled Fish) is quite a popular dish in Beijing.
At 1st try, I thought it is a hot soup, and had a spoonful of an awful taste of the spicy oil, then only I know that you only take the fish not with the oil soup. Sakai betul :p
The fish meat was so soft and tender. I learn that by using oil (normally vegetable oil or palm oil) the fish meat will not be overcooked and will stay tender throughout the meal and the sweetness is kept in the meat. Interesting!
This is a mild spicy version, normally it will be covered by the chilies and peppercorn. I don't take spicy food so this is just nice. I am not sure what type of fish this is, but it looks very similar to Ikan Patin, the meat is soft just like Patin too.
So here are the rest of our lunch meal on my Day 2 in Beijing.
Location map.
1 comment:
That's informative - I didn't know that about the oil. I would have drank that too ..lol
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