Now THIS is making me REALLY hungry. This fish fillet with XO sauce dish comes from one of our favorite local restaurants. I won’t complain about it at all, but I’ll say that if I were to make it, I’d go a lot heavier on the XO sauce, enough so that you could see the spicy, flavor-infused, dark red bits. A riff on the “XO” portion of a good cognac, XO sauce is made from equally fine ingredients including: dried scallop, very finely diced ham, and hot chili peppers. The combo ends up being oil-based condiment bursting with spice and umami-flavor that is good on everything - in a dish like this or served with my dad’s homemade noodles or dumplings. My mom’s recipe (and tips on growing hot chili peppers) will be found the book!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.