Sunday, December 27, 2009

Chinese Steamed Seabass - the Martin Yan way

Got to try this after watching an episode of Martin Yan on public television. His theory of placing the fish this way during steaming comes from the fact that steam is uniformly distributed throughout the fish, compared to the usual way where the fish lies flat on the plate when steaming, in which one side (side touching the plate) cooks at a different rate than the other side (side facing up). What do you think?

Steamed Whole Seabass

Ginger, green onions, tomatoes and mushrooms + one "live" seabass (bought from Ranch 99 market) - EASY, NUTRITIOUS and TASTY! Steam for 10-15 mins depending on size of fish.

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