Cut fish to make chrysanthemum flower shape. Place the fish fillet skin side down on the cutting board. Make 4 slanted, adjacent cuts into the fish, about .5 cm apart from each other.
With unique knifework and magnificent imagination, this Chrysanthemum Fish starts out as fish, through the artistry of the chef, becomes a veritable plateful of chrysanthemum blossoms. Chef John shares tips on making this classic Huaiyang dish.