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Boiled Schnapper and Oyster Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Snapper and sauce share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 34 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiled Schnapper and Oyster Sauce

Ingredients

Directions

  1. Wash the fish thoroughly.

  2. Place the fish in a fish kettle or tie it in a net and put it in a saucepan.

  3. Add boiling water and coarse sea salt to the saucepan.

  4. Cover and boil until the fish is tender.

  5. Lift the fish out and place it on a dish.

  6. Cover the fish with oyster sauce and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Snapper + saucetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together34 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Oyster + saucetop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Snapper + oystertop 26% of all pairs
    Aroma overlaplow
    Mentioned together12 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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