Clear-steamed Seasonal Fish

The fresher and the more valued the fish, the more likely are the Chinese, both in the north and in the south, to cook it in the simplest yet most sophisticated way. Even though this technique is called clear-steaming, sliced ham or preserved and chopped cabbage are sometimes added to enhance the flavours. In China, mandarin fish and marine groupers are often prepared in this way, and in the West sea bass and baby turbot.