What is shaoxin rice wine? Or what is it's nearest island-available without breaking the bank equivalent?
I was being very doubtful about steamed fish. My memories of this with butter and parsley - white and quite tasteless are not encouraging. One of our visitors --Young med student -- was saying how delicious it was Chinese style. I must have mentioned this to an Asian friend when we were over Melbourne some months ago - and today he e-mailed me the recipe. I believe they use wrasse (which I make fish cakes from, and feed the cats on) for it, so I'd like to try it as they're among our most common fish - but really not much good in other ways. I think I may get quite a lot of consumer resistance here from Barbs, whose mum had ulcers and liked steamed, plain, fish. But I'll try it. Once.