Taiwanese Classic Dish Five Willow Fish｜EP. 6｜Jason's Table: Masterful Dishes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh flavor and is often less expensive.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Frozen fish can be more economical and easier to prepare.

Prepare a whole sea bass, dispatch it, and filet off the meat portion.

Cut the fish fillet into turreted shapes so they curl up when cooked.

Make decorative cuts on each piece of fish for texture.

Cut green pepper, enoki mushrooms, and shiitake mushrooms into fine threads to mimic willow stems.

Season the fish and coat it with sweet potato flour.

Combine rice wine with the vegetable shreds and sauté quickly to bring out their flavor.

Create a sauce with a balance of sweet, salty, and slightly vinegary using vinegar and tomato paste, then coat the fish with this sauce.

Blanch baby bok choy quickly to preserve its bright green color for presentation.

Plate the fish with the blanched bok choy and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens