What it is
Milkfish sausage (虱目魚香腸) is a Taiwanese-style sausage with milkfish in the filling alongside pork. It is a speciality of Chang Ying Seafood House (長盈海味屋), a farm restaurant on the Tainan coast at Beimen. There it is pan-fried or cooked three-cup style (三杯), the treatment best known from three-cup chicken.
How it is made
Chang Ying starts with salt-water milkfish taken fresh from its own ponds. The fish is deboned, mixed with pork and stuffed into pork casings. The sausage is then either pan-fried on its own or stir-fried in the three-cup manner. It is meant to taste neither greasy nor fishy, and it has more bounce than an ordinary pork sausage.
How to eat it
Order it as one shared plate in a milkfish meal, with rice and other dishes made from the same fish. Everything at Chang Ying is cooked to order. The three-cup version is the one to pick.
Around Taiwan
- Tainan
- Chang Ying Seafood House, near Sanliaowan (三寮灣) in Beimen, opened in 1995 to promote a family milkfish farm. It belongs to the Mothers of the Field (田媽媽) network of restaurants run by rural women, and was the first of them to win a Michelin Bib Gourmand.
