Category
Seafood
Fresh Chinese seafood recipes focused on gentle cooking, aromatic ginger and scallion notes, and sauces that let fish and shellfish stay clear and bright.
-
Fish Ball and Napa Cabbage Stew
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
10-Minute Steamed Sea Bass (with Fish Cutting Guide)
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Sichuan Boiling Fish (Feiteng Style)
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Mala Sichuan Boiled Fish
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Wenzhou-Style Braised Miányú Fish Head with Tofu
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Dry Pot Flash-Fried Eel Segments
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Air Fryer Roasted Salmon Head
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Braised Golden Pomfret
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Spanish Mackerel Dumplings — From Sea to Table
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Braised Sea Bass with Shrimp and Clams
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Curry Fish Balls
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2
-
Home-Style Pickled Pepper & Scallion Crucian Carp
- Difficulty
- Easy
- Total
- 6m
- Cook
- 1m
- Serves
- 2