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Aug 31, 2009 06:25 AM

Best seafood in Chinatown

Need help putting together a seafood feast for 7 people. Cannot quite decide between Peach Farm and New Jumbo. Also - never ordered lobster in Chinatown before- what is the best way? Whole fish- what is the best way to order so it comes withouth red goo on top. Thinking of getting some crabs and eel. What else is really good?
Thank you!

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  1. What red goo? I am being serious. Are you looking for a dish that is not spicy (no chilis or chili derivatives in the sauce) or is it something else that you are trying to avoid?

    3 Replies
    1. re: PinchOfSalt

      What red goo?

      My guess....either garlic sauce or sweet & sour(pungent) sauce.


      My two favorite fishes are Sea Bass and Grouper.....steamed with Ginger and Scallions . When they are not available, Flounder is the next fish of choice, either steamed with the same Ginger & Scallions and the addition of Soy Sauce....or Deep Fried Whole, Filleted in pieces atop the fish skeleton.......If choosing the latter, be sure you try to eat the deep fried fish bones. They are considered a delicacy. A version of deep fried flounder they do here in Northern New Jersey is dusted in sea weed and rice flour. Fantastic taste and's my niece's favorite.

      As for lobster.....again, steamed with ginger & scallions or Black Bean Sauce.

      Last...if the restaurant you choose has fresh oyster or clams....order the oysters deep fried and the clams in black bean sauce. Shrimp or prawns with head on is also very good.

      1. re: PinchOfSalt

        last time we ordered whole fish and I expected it rather plain but it was covered with this red sauce with chunks of veggies, I thin it was something like sweet and sour and I did not like it at all

        1. re: galka

          With red goo is a not a typical preparation of whole fish at a traditional restaurant unless you specify it. I would be surprised a restaurant would offer this, unless your table specified this type of dish. Depending on the type of fish, the simplest presentation is steamed and then hot oil and soy sauce is poured over the fish with shredded ginger and scallions on top.

          I like my lobster actually stir-fried with ginger and scallion, as opposed to steam. I find it tastier this way, but without the sweetness of the meat hindered by black bean sauce (which can be strong for the sweet taste of lobster).

          I'd also second the recommendation for quickly blanched shrimp with heads. It's usually accompanied by a spicy chilli soy sauce for dipping. I don't care for shrimp, but this is one way I really like them.

          I prefer my crabs either salt & pepper or also stir-fried with ginger & scallions, but crab is one dish where i think just steamed is quite good.