Seafood

Ching-He Huang, the new star of Chinese cooking, continues her mission to bring fresh, easy and healthy Chinese food to the UK. She travels to the far north of Scotland in search of the finest seafood on offer.

Ching-He cooks steamed whole seabass in hot beer with a ginger-lime sauce before setting off to Ullapool on the far north-west coast of Scotland to find some of the best langoustine in the country. After joining the fishing boats, Ching prepares a mouth-watering langoustine and samphire stir fry before heading even further north to one of the most remote fishing ports in Scotland - the tiny village of Kinlochbervie. The nearest Chinese takeaway is 60 miles away and the closest supermarket is a 120-mile round trip. But this port on Scotland's north-west coast boasts some of the finest fresh seafood in the whole of the UK. Using locally sourced ingredients, Ching prepares black bean-steamed scallops with noodles and monkfish with sesame soy sauce and chilli crab for the local fishing community. She also serves up gong bao haddock goujons served with roast sweet chilli potato chips - her own delicious version of fish and chips.