Serves 4
INGREDIENTS
125-175 g/4-6 oz prepared squid, sliced
125-175 g/4-6 oz whitebait
125-175 g/4-6 oz large prawns
125-175 g/4-6 oz plaice fillets, skinned and cut into
1 cm/1/2 inch strips
125 g/4 oz plain flour
vegetable oil, for deep-frying
salt and pepper
1-2 lemons, sliced or quartered, to garnish

Mixed Fried Seafood

Wash all the seafood and dry thoroughly on kitchen paper. Season the flour well with salt and pepper.

heat the oil in a deep pan to 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds. Toss the fish, a batch at a time, in the

seasoned flour then fry until golden brown. Drain well on kitchen paper, place on a warmed serving dish and keep hot. Just before serving,

sprinkle the fish lightly with salt and garnish with the lemon.

Serves 4
INGREDIENTS
20 large fresh mussels
25 g/l oz basil leaves
1 garlic clove, crushed
1 small red chilli, deseeded and diced
1/2 teaspoon grated lemon rind
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
2 tablespoons fresh breadcrumbs
3-4 tablespoons extra virgin olive oil
salt and pepper

Grilled Mussels

Scrub the mussels well to remove any barnacles, and then remove the beards. Rinse thoroughly. Put the mussels into a large saucepan

and steam them with only the water on their shells for 4 minutes until they have just opened. Discard any that do not open. Immediately plunge

the mussels into cold water, and drain.

lift out the mussels and carefully discard one half of each shell. Arrange the cooked mussels in their half shells in a single layer on a large

dish or 4 individual gratin dishes.

combine the basil, garlic, chilli, lemon rind, pine nuts, Parmesan and half of the breadcrumbs in a food processor or blender. Process

briefly to form a smooth paste and season to taste with salt and pepper. Alternatively, pound to a paste using a pestle and mortar.

transfer the basil paste to a bowl and stir in the oil. Spoon a little of the paste over each mussel and finally top each one with a few more

breadcrumbs. Cook under a preheated grill for 2—3 minutes until bubbling and golden. Serve at once.

Serves 4
INGREDIENTS
450g/1lb salmon fillet, skinned
225g/8oz pasta, such as penne or twists
175g/6oz cherry tomatoes, halved
150ml/1/4 pint/2/3 cup low -fat creme fraiche
45ml/3 tbsp finely chopped parsley
finely grated rind of 1/2 orange
salt and ground black pepper

Salmon Pasta with Parsley Sauce

Cut the salmon into bite-size pieces, arrange on a heatproof plate and cover with foil.

Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10-12

minutes, until the pasta and salmon are cooked.

Drain the pasta and toss with the tomatoes and salmon. Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss

into the salmon and pasta and serve hot or cold.

Serves 6-8
INGREDIENTS
salt and pepper, to taste
1 tbsp cornflour (cornstarch) paste
1 egg white, lightly beaten
115-140g/4-5oz/1 cup white sesame seeds
1 tsp finely-chopped spring onions (scallions)
6 large slices white bread
225g/8oz prawns (shrimp), peeled
1/2 tsp finely-chopped fresh ginger
vegetable oil, for deep-frying
25g/1oz/1/4 stick lard (shortening)
1 tbsp Chinese rice wine or dry sherry

Sesame Seed Prawn (Shrimp) Toasts

Chop together the prawns with the lard (shortening) to form a smooth paste. In a bowl, mix with all the other ingredients except the sesame seeds and bread.

Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then press, spread-side down, onto the seeds.

Heat the oil in a wok until medium-hot; fry 2-3 slices at a time, spread-side down, for 2-3 minutes. Remove and drain. Cut into 6-8 fingers (without crusts).

Serves 4
INGREDIENTS
225g/8oz white fish fillet such as lemon sole or plaice
1 tsp egg white
2 tsp cornflour (cornstarch) paste
700ml/1/1/4 pints/3 cups Basic Stock
1 tbsp light soy sauce
about 50g/2oz fresh coriander leaves, chopped
salt and pepper, to taste

Sliced Fish and Coriander Soup

Cut the fish into large slices each about the size of a matchbox. Mix with the egg white and cornflour (cornstarch) paste.

In a wok or saucepan, bring the stock to a rolling boil and poach the fish slices for about 1 minute.

Add the soy sauce and coriander leaves, adjust the seasonings and serve.

Serves 4
INGREDIENTS
1 tsp salt
3-4 tbsp vegetable oil
225g/8oz uncooked prawns (shrimp), peeled
175g/6oz green peas
2 tsp cornflour (cornstarch) paste
1 tbsp Chinese rice wine or dry sherry
3 eggs, beaten, reserving 1 tsp of egg white
1 tbsp finely-chopped spring onions (scallions)

Prawn (Shrimp) Fu-yung

Beat the eggs with a pinch of the salt and a few bits of the spring onions (scallions). In a wok, scramble the eggs in a little oil over moderate heat. Remove and reserve.

Mix the prawns (shrimp) with a little salt, 1 tsp of egg white, and the cornflour(cornstarch) paste. Stir-fry the peas in hot oil for 30 seconds. Add the prawns (shrimp).

Add the spring onions (scallions). Stir-fry for another minute. Then stir the mixture into the scrambled egg with a little salt and the wine or sherry. Blend well and serve.

Serves 4
INGREDIENTS
2 tbsp cornflour (cornstarch) paste
1 tbsp light soy sauce
about 575ml/1 pint/2/1/2 cups vegetable oil
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-chopped spring onions (scallions)
1 tbsp brandy
450g/1 lb fillet of lemon sole or plaice
1/2 tsp finely-chopped fresh ginger
about 100ml/4fl oz/1/2 cup Basic Stock
1 tsp salt
115g/4oz white mushrooms, thinly sliced
few drops sesame oil, to garnish
1/2 egg white
1 tsp light brown sugar

Braised Fish Fillet with Mushrooms

Trim off the soft bones along the edge of the fish, but leave the skin on. Cut each fillet into bite-sized pieces. Mix the fish with a little salt, the

egg white and about half of the cornflour (cornstarch) paste.

Heat the oil until medium-hot, add the fish slice by slice and stir gently so the pieces do not stick. Remove after about 1 minute and drain.

Pour off the excess oil, leaving about 2 tbsp in the wok.

Stir-fry the onions (scallions), ginger and mushrooms for 1 minute. Add the other ingredients except the cornflour (cornstarch) paste. Bring to the boil. Braise the fish for 1 minute. Thicken wich the paste, and garnish.

Serves 4-6
INGREDIENTS
1 carp, bream, sea bass, trout, grouper or grey mullet, weighing about675g/1/1/2lb, gutted
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
vegetable oil, for deep-frying

Sauce
2 cloves garlic, finely chopped
2-3 spring onions (scallions), finely chopped with the white and green parts separated
1 tsp finely-chopped fresh ginger
2 tbsp chilli bean sauce
1 tbsp tomato puree (paste)
2 tsp light brown sugar
1 tbsp rice vinegar
about 100ml/4fl oz/1/2 cup Basic Stock
1 tbsp cornflour (cornstarch) paste
few drops sesame oil

Braised Whole Fish in Chilli and Garlic Sauce

Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5cm/lin

apart. Rub the whole fish with soy sauce and wine or sherry on both sides, then leave to marinate for 10—15 minutes.

In a wok, deep-fry the fish in hot oil for about 3-4 minutes on both sides or until golden brown.

Pour off the excess oil, leaving about 1 tbsp in the wok. Push the fish to one side of the wok and add the garlic, the white part of the spring

onions (scallions), ginger, chilli bean sauce, tomato puree (paste), sugar, vinegar and stock. Bring to the boil and braise the fish in the sauce

for 4—5 minutes, turning it over once. Add the green part of the spring onions (scallions). Thicken the sauce with the cornflour (cornstarch) paste, sprinkle with the sesame oil and serve.

Steamed Fish with Ginger and Spring Onions

Serves 4-6
INGREDIENTS
1 sea bass, trout or grey mullet, weighing about 675g/1/1/2lb, gutted
1/2 tsp salt
1 tbsp sesame oil
2-3 spring onions (scallions), cut in half lengthways
2 tbsp light soy sauce
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-shredded fresh ginger
2 tbsp vegetable oil
finely-shredded spring onions (scallions),

Steamed Fish with Ginger and Spring Onions

Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5cm/lin apart. Rub the fish all over,

inside and out, with salt and sesame oil.

Sprinkle the spring onions (scallions) on a heatproof platter and place the fish on top. Blend together the soy sauce and wine or sherry with

the ginger shreds and pour evenly all over the fish.

Place the platter in a very hot steamer (or inside a wok on a rack), and steam vigorously, under cover, for 12-15 minutes.

Heat the oil until hot; remove the platter from the steamer, place the shredded spring onions (scallions) on top of the fish, then pour the hot

oil along the whole length of the fish. Serve immediately.

Serves 4-6
INGREDIENTS
vegetable oil, for deep-frying
50g/2oz Chinese rice noodles, uncooked
2 dressed crabs, or 150g/5oz frozen white crab meat, thawed
115g/4oz alfalfa
1 small iceberg or bib lettuce
4 sprigs coriander, roughly chopped
1 ripe tomato, skinned, seeded and diced
4 sprigs fresh mint, roughly chopped

Sesame lime dressing
3 tbsp vegetable oil
1 tsp sesame oil
1/2 small red chilli, seeded and finely chopped
1 piece stem ginger in syrup, cut into matchsticks
2 tsp stem ginger syrup
2 tsp soy sauce
juice of 1/2 lime

Alfalfa Crab Salad with Crispy Fried Noodles

Combine the vegetable and sesame oils in a bowl. Add the chilli, stem ginger, stem ginger syrup and soy sauce with the lime juice.

Heat the oil in a deep-fryer to 196°C/ 385°F. Fry the noodles, one handful at a time, until crisp. Lift out and dry on paper.

Flake the white crab meat into a bowl and toss with the alfalfa sprouts. Serve on a nest of noodles and tossed salad ingredients