Seafood and Fish Cookery Course (3hr)

About this course

The class explores preparation and cooking techniques for fish and seafood in Chinese cuisine. Participants practise basic Chinese cleaver cuts, learn to manage heat when cooking with a wok, and prepare seafood for steaming in bamboo steamers. Instruction also covers seasoning and sauces, including soy, oyster and hoisin sauces, alongside balancing sweet, sour and salty flavours. Each participant has an individual preparation space, while cooking at the hob is done in pairs.

What you'll learn

• Use a Chinese cleaver for basic cutting, slicing and chopping
• Control wok heat during cooking
• Prepare fish and seafood for steaming in bamboo steamers
• Apply Chinese sauces and balance sweet, sour and salty flavours

Is this course right for you?

The course is listed as suitable for all levels, without specifying previous experience requirements. Participants work individually during preparation and in pairs at the hob. The class is not suitable for vegetarians.

• Cooking at the hob is carried out in pairs
• Allergies should be communicated in advance so alternative recipes and ingredients can be arranged
• The menu may include nuts, shellfish, gluten and egg

Before you go

• Participants are recommended to bring a container for taking home leftovers