Steaming fish may seem like a new concept, but it has been used for years in traditional Chinese cuisine. This recipe takes a simple wok and turns it into the steamer that you will use. Basically, a small pan is placed in the bottom of the wok that is filled with water. The pan contains a bit of soy sauce as well as ginger and scallions, to add extra flavor. This flavor is infused as the water starts to boil, cooking the fish and adding all that sauce without washing away.

Key Takeaways:

  • A wok is the main vessel for steaming the dish and doing it quickly
  • A small dish is placed on the bottom of the wok with the fish and a simmer sauce
  • The sauce is typically soy, scallions, and ginger that help infuse the fish with flavor

“Look for white-fleshed fish such as halibut, sea bass or cod, preferably about two inches thick.”

Read more: https://www.nytimes.com/2018/01/12/dining/soy-steamed-fish-recipe.html?partner=rss&emc=rss

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