Ingredients: 2-3 lbs. Rock Fish, whole with scales, gills, and intestines removed. 1 ½ teaspoon Salt ½ teaspoon White Pepper ½ teaspoon Sugar 4 Chinese Black Mushrooms soaked in warm water for ...

Steam at high for about 10 minutes or until cooked through. Fish should flake off the bone. Combine oils in a small saucepan and heat to high for about 2 minutes or until almost smoking. Drizzle ...

The meat should separate easily from the spine. 12 minutes for a 1-pound fish, 15 minutes for 1.5-pound fish, 18 minutes for 2-pound fish, 20 minutes for 3-pound fish.

1. Chinese Steamed Fish with Ginger Shallot Sauce Whole fish (yú, 鱼) is often served steamed at the unity dinner (though it can also be boiled or braised), due to the Chinese belief that it ...

Steamed fish has been making quite a splash lately, and we’ve got just the spot to add to your roster. Say hello to Steamed ...

"To be perfectly frank," Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, "I rarely make dumplings anymore." Given the high quality of ready ...

Heat two tablespoons of peanut oil and when hot, drizzle over steamed fish. Heat soy sauce and chicken stock to boiling point, then pour carefully around fish on plate and serve with other dishes ...

1/4 pound steamed or fresh Chinese egg noodles Salt and freshly ground black pepper Mix the soy sauce, sherry, scallions, ginger and oil together in a bowl or self-seal plastic bag.

Stuff the cavity of the fish with the garnishes and double wrap it in two long sheets of parchment paper. Bake it in a hot oven for about 15 minutes, then let it rest for another 10 to 15 minutes.

This recipe appeared in The Mandarin Way cookbook by Ceclia Chiang. To read Mark Eshman’s, “In the elevator with Mrs. Chiang,” click here. Fish: 1 rock cod, carp, sea bass or red snapper, 2 ...