Chinese-style Steamed Fish

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

It was in Soho's Chinatown that I first ate steamed fish and discovered that many of the restaurants there sold whole cooked sea bass as loss leaders at a price that was about the same as you could buy it at the fishmonger, sometimes less.

Steaming is a great technique for many different fish, as long as they are cooked whole and on the bone. They don't have to be expensive: lemon sole, for example, is excellent cooked this way, as is whiting. If you want to go up-market t