One element of baked fish that makes this meaty dish so delectable is the crispy outer layer that delivers a flavorful, flaky ...

Try steaming the fish with kaffir lime leaves ... and place the dish holding the fish on the rack. Put the lid on the wok and as soon as you can see a lot of steam coming out from under the ...

Lightly steaming the fish allows all the flavours to shine in ... Set up a steamer or put a rack into a wok or deep pan that has a tight fitting lid. Fill with 5cm (2in) of water, place over ...

Put the fish on a rack in a large steamer or fish kettle with ... Reserve the water from steaming. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce.