Over the Lunar/Chinese New Year, I decided to try my hand at more Chinese cooking, and make some hongshao yu. While I don't have a wok, please excuse my poor abused cast iron. There wasn't much difficulty in cooking them at all, save that I had to do each fish individually, which was a pain considering I was cooking for three people. But the end result was still incredibly tasty, and the family loved it.
Recipe was from The Woks of Life, which is a neat little site that's introduced me to a good bit of fun Chinese/Japanese dishes, and got me into visiting my local Asian market, and making use of new and tasty ingredients from there, that definitely have the meals come out tasting far closer to what one might expect from say an actual Asian restaurant.
