Steamed fish Cantonese style
The cooking style is typically Cantonese, and little smoking oil helps the aromatics transfer their flavour to the juices served with the fish. Just be careful not to overcook the fish. The fish is done, as soon as it starts flaking off easily and the flesh looks opaque. I have a special “grip” that I found in Singapore, which makes easy work of transferring the hot dish from the steamer to table, worth seeking out if you add this to your regular repertoire.
Servings |
Prep Time |
4 |
10min |
Servings |
Prep Time |
4 |
10min |
|
|