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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Photos

Beer fish ingredients
Normally they use carp in this dish, but apparently us foreigners don't like all the small bones, so we got cat fish instead - phew

Stuffed tofu balls, mushroom and aubergine
We mixed mince and chives together for the stuffing

Comments

[Linda Day]

Hey, greetings from Oz
Hi Charlotte. Do you still remember us????? Mum & Dad sent us your link and have subscribed today. We are in Oz for 2 years so its really interesting to follow your travels too. China must be an amazing experience and you look like you're really experiencing it!! Loving Australia. Sam & Josh still in UK. Sam in London and Josh in last year of Uni in Plymouth. Both planning to get out here soon. Loads of love from us all. Linda Julian and Ebony xxx