Yangshuo Cooking School

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Everyone thought we were crazy to go travelling during national week, but I'm glad we ignored them, because despite the crowds we had an amazing time. One of the highlights was the cookery class we took in Yangshuo where we learnt how to make beer fish, chicken with cashew nuts, aubergine (Yangshuo style), and steamed stuffed vegetables. Recipe for beer fish below....

Beer Fish:
Ingredients
200g fish fillet (with skin on)
3 tablespoons of peanut oil
1 large tomato - chopped
1 red pepper - chopped
1 green pepper- chopped
25g fresh ginger - sliced
4 cloves garlic - crushed
2 tablespoons soy sauce
1 teaspoon salt
1 glass of light beer (no guinness!)
half tablespoon oyster sauce
2 tablespoons water
2 tablespoons spring onion

Heat the wok on high temp until it smokes. Turn the heat down, add the oil. Put fish into wok skin side down, and turn to medium heat. Add salt to top of fish and fry both sides for 3 mins or until skin is brown. Move fish to side of wok. Fry ginger tomato peppers and garlic in middle. Add oyster sauce and water. Put veg over fish. Pour on soy sauce and beer. Cover and cook for 5 mins. Remove lid to reduce liquid for another 2 mins. Add the spring onions to garnish.

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