Steamed fish is the first dish I learned how to cook. My mother showed me how to season the fish, determine how long to steam it and how to sizzle the aromatics with hot oil. Steamed fish is a ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce ...

For the steamed ginger fish, pat the fish dry with kitchen paper ... Scatter the spring onions over the fish then drizzle with the soy sauce and sprinkle over the basil. Heat the peanut or ...

4. Stuff sliced ginger and the white spring onions beneath the seabass. 5. Steam for 7 to 9 mins (adjust according to the size of the fish). 6. For the sauce, add 3 tablespoons of light soy sauce ...

In southern China, whole steamed fish — head to tail — makes ... gather garlic cloves, ginger, scallions, soy sauce, Shaoxing wine, sesame oil, and sugar. Score the tilapia on both sides.

A simple steamed seabass with salty umami flavours and ginger warmth ... into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same ...

Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice. You can use this foolproof ...

In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the pan. Add the steamed fish into the blender and grind them well. 5. Transfer them into a bowl and ...