Despite years of overseas study, Sisley CHOI can still speak eloquently on the wide variety of local fish. She has a passion for the subject because of her special preference on it since childhood.
“My father is very fond of fishing. When I was small, he and my uncles often took me to fish and dabble in Cheung Chau ” Sisley explains. “I also had the chance to taste the local fish they caught, such as star snapper and siganidae.” She adds that steaming is the best way to bring out the delicate flavour of fish, including the savoury star snapper and unctuous grass carp belly.
“Though I seldom go to Cheung Chau for pleasure these days, my uncles keep sending us the fish they caught. Not long ago they brought us a basket of lizardfish. My mother used them to boil fish soup, which was really delicious.” Indeed, Sisley says that her most favourite dish is her mother’s homemade fish soup. Her mother always boils and retains hearty soup for her when she is too busy to return home for dinner.
“Though I seldom go to Cheung Chau for pleasure these days, my uncles keep sending us the fish they caught. Not long ago they brought us a basket of lizardfish. My mother used them to boil fish soup, which was really delicious.” Indeed, Sisley says that her most favourite dish is her mother’s homemade fish soup. Her mother always boils and retains hearty soup for her when she is too busy to return home for dinner.