The large patin fish is silky smooth and flaky in texture, with copious fatty healthy fish oil, and has few bones.
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It has an oily, savoury salty sweet flavour to the fish meat, while the thick fish skin has a slight rubbery texture. Overall has a luxurious, rich feeling to it.
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Served in rich mushrooms and herbs gravy, garnished with willow mushrooms, dried porcini mushrooms, fresh shiitake mushrooms, garlic, salt, mushroom powder, green pepper, red pepper, parsley, and optional chili.
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This gives the gravy a lovely earthy sweet savoury herbal spice flavour.
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You can also choose to add-on several other side dishes, we chose tender sliced pork which had savoury fatty sweet flavour, and spongy frozen tofu beancurd which had delicate grainy sweet flavour and absorbed the aromatic gravy so well.
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Chong Qing Grilled Fish
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