Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
A way to cook food without adding extra oil. It allows the food to be cooked and appreciated in its most pure form. When we steam fish, we usually do so with some sauce (fish or soy or Maggi) as well as some herbs. A dish or bowl needs to hold these contents comfortably. The fish should sit on an oiled surface or a bed of herbs to prevent it from sticking to the steamer.