Fish: Chinese Style Made Easy [Paperback]

Wei-Chuan Publishing (Author), Mu-Tsun Lee (Author), Hsueh-Hsia Chen (Author)

Book Description

Publication Date: February 1998

Trilingual: English, Chinese and Spanish.

Editorial Reviews

About the Author

Mu-Tsun Lee and Hsueh-Hsia Chen

Product Details

• Paperback: 96 pages
• Publisher: Wei-Chuan Publishing; Mul edition (February 1998)
• Language: English
• ISBN-10: 0941676722
• ISBN-13: 978-0941676724
• Product Dimensions: 10.2 x 7.2 x 0.3 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,421,181 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 13 people found the following review helpful:

5.0 out of 5 stars Beauiful, simple and very yummy yummy, June 22, 2000

By A Customer

This review is from: Fish: Chinese Style Made Easy (Paperback)

This is one of my favorites. The beautiful color pictures are great. The instructions are simple and easy to follow. The list of ingredients clear. I tried many of the dishes and haven't been disappointed yet.

5.0 out of 5 stars Another great cookbook from Wei-chuan, November 16, 2010

By 

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(REAL NAME)   

This review is from: Fish: Chinese Style Made Easy (Paperback)

I am not an enthusiastic fish eater but I do occasionally like to try fish dishes (especially Chinese) and this book is one of the best. As with all Wei-Chuan books there are photographs for each and every recipe. Even though I may not try more than a few recipes I do enjoy seeing the beautiful way in which each has been presented.

Prospective purchasers should be aware that the recipes are exclusively fish and *not* shellfish (although, somewhat curiously, there is a recipe for 'Turtle in Soy Sauce' at page 80). There is also a recipe, at p.78 entitled 'Shark lips in Soy Sauce' and I confess that this is the first I have heard of Shark even *having* lips (although, after doing a bit of on-line research, I learned that shark lips is actually shark skin that has been prepared in a particular way). Still, it sounds an incredibly interesting ingredient and I hope I can locate it somewhere in order to tryout the recipe.

I also am very interested in trying the 'Squirrel-Patterned Fish' (p.37). I have seen similar recipes in other books and wish to be able to duplicate the way the fish is cut before being cooked (unfortunately, this book, as with others I have, doesn't provide the clearest of instructions for the actual cutting technique). The picture of the finished dish is somewhat helpful but I would very much have liked some step-by-step pictures like the ones they provide for filleting fish at the beginning of the book. In any event, that is only a minor quibble that I have with this great cookbook and I heartily recommend it.