Step 2 With a sharp knife, make 3 crosswise slashes on both sides of each fish. In a small bowl, combine the ginger, fermented black beans, mirin, soy sauce, and sugar.

The meat should separate easily from the spine. 12 minutes for a 1-pound fish, 15 minutes for 1.5-pound fish, 18 minutes for 2-pound fish, 20 minutes for 3-pound fish.

Stuff the cavity of the fish with the garnishes and double wrap it in two long sheets of parchment paper. Bake it in a hot oven for about 15 minutes, then let it rest for another 10 to 15 minutes.

In the bottom of an 11” x 17” baking pan with 1-inch lip, fill pan ¾ full of water. Add ½ teaspoon each of sesame oil, ginger, scallions, scallion bottoms, cilantro, sugar, and soy sauce to ...

Tommy Tam's Steamed Fish Makes 4 servings 1 whole sea bass (about 1&frac; pound, cleaned and scaled) or equivalent amount of tilapia or orange roughy fillets 4 scallions, each cut in 4-inch pieces ...

Pasta rolls ($6.95) were an odd, deconstructed plate: chewy hunks of steamed rice flour, cucumbers, sprouts, mint, and Asian ham — flavorless, fatty, processed slices that were a cross between ...