When we visit the Lyu-Joshi family at their home in Shuangjing we meet the whole household: Chinese mom Wenting Lyu, Nepalese dad Santoshi Joshi, an associate director at interior architecture firm, Adrianse Group, their 3-year-old son Sawan Lyu Joshi, who attends Etonkids International Bilingual School, Lyu’s mother who is staying with them, and Ibu the dog.
Lyu loves to cook for her family and says that the family spends quality time at home making dumplings (jiaozi) together especially during the Chinese New Year. She says, “Every dish is a creative journey, a wonderful feeling of using ordinary ingredients to add spice to everyday life.”
As Lyu prepares today’s dish a low chant of jia you (an expression commonly as encouragement to competitors during sporting events) can be heard in the background. Grandma is prompting Sawan to cheer on his mom. Lyu laughs and whispers that she isn’t on a cooking show. The sweet fried fish dish is Sawan’s favorite and he can hardly contain his joy when Lyu finally sets the meal in front of him. He gobbles up his portion in less than ten minutes and is rewarded with two cookies for his hearty appetite.
Sweet Fried Fish 松鼠桂鱼
Fish Ingredients 成分
200g fish fillet 一块龙利鱼柳
One pear 一个梨
Half of a carrot 半根胡萝卜
Yellow pepper 一个黄椒
Spring onions 少许腰果
Corn starch 美末
12g starch 淀粉12g
12g sugar 糖12g
12g salt 盐12g
13g vinegar 醋13g
40g ketchup 番茄酱40g
200ml water 水200ml
1g cooking wine 料酒1g
Pinch of black pepper 胡椒粉少许
1. Using a kitchen knife, score the fish in a crisscross pattern, and season with salt and pepper. Leave for 10 minutes. Next turn the fish up in starch and flour, coating evenly.
2. Using a melon baller, scoop balls out of the pear. Slice the carrot. Put the pear balls and carrot slices into boiling water. Remove after 2 minutes.
3. Pour cooking oil in a pan, and fry the fish until golden.
4. In another pan, heat a little oil, and fry the green onions and ginger together. Add all of the sweet-and-sour sauce ingredients and stir.
5. Add the pear balls, carrot slices, and cashews into the pan and stir-fry quickly. After 30 seconds, pour half of the vegetables over the yellow pepper and half over the fried fish.
This article originally appeared on page 30-31 of the beijingkids February 2015 issue. Click here to read the issue for free on Issuu.com. To find out how you can get your own copy, email firstname.lastname@example.org