1. Make 2 deep, diagonal cuts on each side of the fish. Rub the fish with a little oil, then lightly salt the skin and inside the cavity as well. Let the fish rest at room temperature for 1 hour. 2.

Steaming infuses fish fillets with the flavors of ginger, star anise, garlic, cilantro, and other aromatics for Chinese-style steamed fish. "Mastering the Art of Chinese Cooking" by Eileen Yin-Fei Lo.

Arrange the fish on a glass or ceramic pie plate with ginger slices on top. Using a steamer, bring 1/2 inch of water to a boil, place pie plate into the steamer and cover.

Steamed fish is one of the most common home-cooked dishes in Chinese family, especially so for Teochew and Hokkien. It’s simple to cook and healthy to eat. This week we have Diana Gale, an ...

Stuff the cavity of the fish with ginger, green onions and cilantro and place in a 2-inch-deep dish that can be placed in a steamer. Steam the fish until it is fully cooked, 5 to 8 minutes. Remove ...

And with Sunday sorted, I can turn to the rest of the week. … Monday Having followed a recipe closely on a Sunday, I’d like to start the week off with a riff: my no-recipe recipe for bulgogi ...

Seafood and fish start at S$3 per portion, but if you want whole fish, it starts from S$15 and includes options like pomfret and red snapper. Seafood lovers can look forward to items like steamed ...

Xin Teochew Seafood Porridge & Noodle 16-1, Jalan PJU 1/3a, Sunway Mas Commercial Centre, Petaling Jaya. Open daily, 8.30am-9pm. * This is an independent review where the writer paid for the meal.

Fish is fresh and plentiful here in Seattle, and my family and I eat a lot of it at home. But the common complaints — it’s difficult to cook well (especially when distracted by an active ...