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Sea Bass in "Brown Gravy": Chinese-style

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General Discussion

Sea Bass in "Brown Gravy": Chinese-style

Doreen | Jun 22, 2002 08:41 PM

Dear Chowdowns:

I will very shortly be coming into the possession of freshly caught sea bass (more or less local waters in NYC environs) from some fisherperson friends.
I would like to attempt to prepare these moderately-sized (whole) fish in the manner that more or less authentic Chinese restaurants (Cinatown and Elmhurst Queens), do--steamed or pan fried, with scallions, ginger, and in what is often listed on the menu as "brown gravy". My questions are as follows:

Is this brown gravy a thick light soy sauce?

Are there variations on this theme (I assume so given the wealth of Chinese cuisine)?

Are any of these "gravies/sauces" available bottled or as "essences" in Asian supermarkets, such as Kam Lun or Hong Kong Market on Broadway in Elmhurst? I, again, would assume so, especially the light soy sauce or similar blends. THANX!!

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