Fish 1. 1 clean fish from the back straight draw knife to a quarter deep. Fresh long positions 2 practices a set of disc pads chopsticks placed bottom wok steamed ginger onion tail removed about 8 minutes, drained the water tray. 3 wok, add a little oil, add the practice of onion, ginger, chili stir fry poured into the practice of three fish, and then all the seasonings and mix well wok and bring to boil, then pour over the fish
mixed vegetables, steamed to serve. Line base with baking paper and top with fish. Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is. 200 g fresh white fish fillets
Steamed Red Grouper or Coral Trout Fish with Chinese Spicy XO Sauce. Very fresh grouper steamed into perfection with savoury chinese gourmet xo sauce, a simply elegant with a kicking umami flavour
Clean and wash the fish. Apply this to the fish chunks and let it stand for about. chunks of the marinated fish on a clean and dry square of banana leaf
- Lay fish slices onto tofu. 1 slice of garoupa, red snapper or threadfin fish fillet, slice into 2cm thickness and marinate with cornflour, salt and pepper
Steamed Mouse Grouper Fish with Mushrooms, Soy Sauce, Ginger, Scallion and Cilantro. Recipe Chinese Style Steamed Mouse Grouper with Soy Sauce, Ginger, Scallion and Cilantro or simplified as Hongkong or Cantonese Style Steamed Humpback Grouper
Steamed Seabass--- Qing Zheng Lu Yu( 清蒸鲈鱼）. ’’ It means that if the carps are able to jump over the door, they will become the new dragon, if they cannot, they will always be fish
Spicy Fish Kuzhambu. Fish Kuzhambu is an exotic dish for all the seafood lovers. This is made with fresh fish, cooked in a pot of delicious blend of spices sautéed in sesame oil, which enhances the additional flavor & aroma to the dish
A meal without a piece of fish is rarely seen in Kerala as we all know. My Amma makes fish curry daily at home and though I have it daily I never found a small difference the taste remains the same throughout
I love steamed buns (also known as pau or bao or baozi) which has a light, fluffy and a little chewy texture with paper-thin skin that can be easily peeled off
![Steamed Roasted Pork Buns / Cha Siew Bao [叉烧包]](http://cdn.mytaste.org/i?u=group2%2FM00%2F86%2FF5%2FCgAIN1gc96WAHjhMAAR8GUFmmGg138.jpg&w=330&h=270&c=1)
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