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as Part of a Chinese Meal, or 2 as a Single Dish.Easy
By Ken Hom
Published 1990
Having seen their fish swimming around in a tank or pond only minutes before they eat it, the Cantonese know how fresh it is. While few of us in the West are so lucky, we can best enjoy the flavour of fresh fish by cooking them whole. Steaming them this easy Cantonese way ensures that the delicate flesh remains moist and the result is an elegant main course.